Chicken noodle soup with tofu is a delightful twist on the classic comfort food. Here’s a simple recipe to make this delicious dish:
Ingredients
- For the Soup:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup egg noodles (or any preferred noodles)
- For the Tofu:
- 1 block firm tofu, drained and cubed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- 1 tablespoon olive oil
Instructions
- Prepare the Tofu:
- Press the tofu to remove excess water. Cut into cubes.
- Heat olive oil in a pan over medium heat. Add tofu cubes.
- Drizzle soy sauce and sesame oil (if using) over the tofu.
- Cook until the tofu is golden and slightly crispy. Set aside.
- Make the Soup:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic. Sauté until the onion is translucent.
- Add the chicken pieces to the pot and cook until they are no longer pink.
- Add the sliced carrots and celery. Sauté for another 5 minutes.
- Pour in the chicken broth and water.
- Stir in thyme, parsley, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes or until the vegetables are tender.
- Add the noodles and cook according to package instructions until tender.
- Combine:
- Once the noodles are cooked, add the prepared tofu to the soup.
- Stir gently to combine and let it simmer for another 5 minutes to allow the flavors to meld.
- Serve:
- Ladle the soup into bowls and enjoy!
Tips
- You can add other vegetables like spinach or peas for added nutrition.
- Adjust the seasoning according to your taste.
- For a vegetarian version, omit the chicken and use vegetable broth.
Enjoy your hearty and comforting chicken noodle soup with tofu!
