Ingredients:-- 1/4 c Water
- 1 Tbsp Butter Buds
- 1 c Chopped Onion
- 2 Med Celery Stalks with leaves, chopped
- 1 Tbsp minced garlic
- 1 Med Carrot chopped
- 10 Radishes cubed or quartered
- 8-10c Water
- 6 Chicken flavored Bullion Cubes
- 1/4 tea poultry Seasoning
- 1/2 tea Tarragon
- 1-8oz package Tofu Shirataki Fettuccine Noodle, drained and rinsed
- 12 oz Boneless, Skinless Chicken Breast finely chopped
Method to Prepare:-
In 4-qt soup pot add about an inch of water and the butter buds bring to a boil and reduce heat to maintain a low simmer, add each of the following in order allowing 1-2 minutes between ingredients; chopped onions, minced garlic, sliced celery including leaves, quartered carrot slices, zucchini slices, and quartered radishes. (The key to a good soup is to allow the flavors of each ingredient to develop before adding in the next ingredient.)
When the veggies are tender add 8-10 cups of water and the 6 bullion cubes, slowly allowing the soup to return to a boil. Add poultry seasoning, and tarragon. Salt and Pepper to taste.
Meanwhile, open package of Tofu Shirataki Fettucine and drain in colander, RINSE WELL, drain and place on cutting board, roughly chop into inch sized pieces, and add to soup.
Allow soup to return to a full boil before adding the finely chopped chicken pieces. Bring to a boil for 1-2 minutes or until chicken is completely white.
Turn off heat.
Makes 9 12oz servings
Eat with Salad and Grissini Breadstick!
To make in slow cooker or crock pot, add all ingredients at once omitting butter buds and cook in a desired time frame.
Keywords – butter buds, finely chopped chicken pieces, Tofu Shirataki Fettucine, sliced celery, Skinless Chicken Breast, Chicken flavored Bullion Cubes.
