Chicken “shirataki Tofu Noodle” Soup With Rutabaga |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Nutritional Information: 135 calories, 1g fat, 15g carbohydrate, 17g protein. Don't be afraid of the tofu noodle. you won't notice the difference. They are made by House Foods America Corporation. (www. house- ) I like to eat this with a grilled cheese sandwich for a warm and comforting lunch. Just a note- DO NOT FREEZE this soup. The noodles do not freeze well. Ingredients:
1 lb boneless skinless chicken breast, diced into 1/2 inch pieces |
2 (8 ounce) packages shiritaki noodles (either spaghetti or fettuccini shape works) |
1 medium rutabaga, diced into 1/2 inch pieces |
1 medium onion, chopped (5 oz) |
9 ounces carrots, chopped (about 2 cups) |
4 ounces celery, chopped fine (about 1/2 cup) |
9 cups fat-free low-sodium chicken broth |
1/2 teaspoon dried thyme |
1/2 teaspoon salt (or more) |
1/4 teaspoon marjoram |
1/4 teaspoon pepper |
1/3 cup minced fresh parsley or 1 tablespoon dried parsley |
Directions:
1. Parboil tofu noodles according to package directions. Drain and set aside to cool.
2. Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
3. Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
4. Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
5. Spread tofu noodles over a cutting board and cut them into “manageable” soup pieces. I like to go about 1” long. Set aside.
6. When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
7. Finally, stir in parsley, and heat through.
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