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Edward & Sons Bouillon Cubes Not-Chick'n -- 2.5 oz

Edward & Sons Bouillon Cubes Not-Chick'n
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Edward & Sons Bouillon Cubes Not-Chick'n -- 2.5 oz

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Edward & Sons Bouillon Cubes Not-Chick'n Description

  • 8 Bouillon Cubes
  • Season Soups, Casserole, Gravy & More
  • Gluten Free
  • Vegan

Edwards & Sons ™ Not Chick'n™ Cubes make wholesome, satisfying broth in seconds - just add hot water. Their rich, full - bodied flavor enhances soups, stews, sauces and more!


Our cubes are made with certified sustainable palm oil to protect forests and wildlife.


Dissolve 1/2 cube in 1 cup hot water. Stir. Enjoy!

Free Of
Gluten and animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 1/2 Cube (5.25 g)
Servings per Container: 16
Amount Per Serving% Daily Value
   Calories from Fat10
Total Fat1.5 g2%
   Saturated Fat0.5 g3%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium810 mg34%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein Less than1 g
Not a significant source of Vit. A, Vit. C, Calcium and Iron.
Other Ingredients: Sea salt, organic expeller-pressed palm oil, yeast extract, organic cane sugar, organic garlic, organic mace spice, maltodextrin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Creamy Potato & White Bean Soup with Rosemary and Kale Pesto

You’ve had another busy, hectic day. Your hope is to go home, kick off your shoes and relax. The last thing you want to do is slave over a hot stove, but picking up takeout is a pricey, unhealthy habit you’re trying to break. Do you skip dinner? Nah, you make this soup! Not only does this easy dish come together in about 30 minutes, but the prep is mostly hands-off. You will have to peel and dice potatoes and sauté onion and shallot, but after that, your blender does all of the work! Before you can blink, you’ll have a scrumptious, nutritious meal on the table.

White-bean potato soup with kale pesto and sunflower seeds |

Yields 6 cups


2 cups white beans, cooked
3 cups russet potatoes, peeled & diced
1 vegan “chicken” bouillon cube
1/2 Tbsp. rosemary (can use fresh)
1/2 tsp. garlic powder
Salt, to taste
Pepper, to taste
1 cup diced yellow onion
2 Tbsp. diced shallot
1-1/2 cups unsweetened coconut milk
Toasted or roasted sunflower seeds, chopped
Kale Pesto


  1. In a large pot, add potatoes and enough water to cover. Over medium-high heat, bring to a boil and cook for about 12 minutes, or until soft. Remove from heat and drain, reserving 1 cup of water.
  2. In a medium skillet over medium heat, cook diced onion and shallot for 4-6 minutes.
  3. In a high- spend blender, combine all ingredients including potatoes, onion and shallot and process until smooth. If the mixture is too thick, add as much reserved potato water as necessary to reach desired texture.
  4. Adjust seasonings to taste.
  5. To serve, swirl Kale Pesto over top and sprinkle with chopped sunflower seeds.

Margaret’s notes:

  • If you prefer a chunkier texture, blend only half of the beans and/or potatoes and add in whole beans and potato chunks after blending.
  • Soup will keep refrigerated in an airtight container for up to 5 days. Freeze to keep up to 3 months.

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