Chicken “shirataki Tofu Noodle” Soup With Rutabaga
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 8
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
- 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.
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