Chicken €œshirataki Tofu Noodleâ€? Soup With Rutabaga

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 â??manageableâ?? soup pieces. i like to go about 1â?? 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.