Chicken Noodle Soup was always a go-to soup growing up when the weather got chilly, or someone was sick in the house. This recipe version is nourishing and provides the body with plenty of nutrients from wholesome ingredients. Treat your body well and slurp up!
Ingredients
1 package of extra firm tofu
About 10 oz of whole grain pasta of choice
1 cup of diced carrots
1 cup of diced celery
½ a yellow onion
8 cups of veggies broth
1 teaspoon of sea salt + sprinkle for tofu
`½ teaspoon of onion powder
1 teaspoon of dried parsley
Sprinkle of garlic powder
Pepper to taste
Preparation
Preheat the oven to 375 degrees. Finely chop onions, carrots, and celery. Add veggies and ¼ teaspoon of sea salt to a large pot on medium heat and let cook for 7-8 minutes or until onions become translucent. Stir frequently and cover with a lid. Press and drain tofu then cut into cubes. Place on a cookie sheet, sprinkle with sea salt, pepper, and garlic powder and cook for 20 minutes. Add 8 cups of vegetable broth to the large pot and bring to a boil. Let boil for 15-20 minutes then add noodles, ¾ teaspoon of sea salt, pepper, onion powder and dried parsley and let boil for an additional 10 minutes. Add tofu, stir well, and let sit for 10 minutes before serving.
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