Directions:
- Parboil tofu noodles according to package directions. Drain and set aside to cool.
- Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
- Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
- Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
- Spread tofu noodles over a cutting board and cut them into “manageable” soup pieces. I like to go about 1” long. Set aside.
- When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
- Finally, stir in parsley, and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.32 Kcal (646 kJ) | ||
| Calories from fat | 39.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 675.22mg | 28% | |
| Potassium | 476.22mg | 10% | |
| Total Carbs | 15.21g | 5% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 15.22g | 30% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.6mg | 14% | |
| Calcium | 101.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 34.84 Kcal (146 kJ) | ||
| Calories from fat | 8.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 7% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 11% | |
| Sodium | 152.42mg | 28% | |
| Potassium | 107.5mg | 10% | |
| Total Carbs | 3.43g | 5% | |
| Sugars | 1.02g | 18% | |
| Dietary Fiber | 0.62g | 11% | |
| Protein | 3.44g | 30% | |
| Vitamin C | 3.7mg | 27% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.6mg | 14% | |
| Calcium | 22.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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