Monday, January 17, 2011

Chicken Tofu Soup

2 cups water
6 cups low sodium, low-fat or fat free chicken broth
3 medium carrots, sliced
2 ribs celery, sliced
1 small onion, sliced
1/2 cup sliced mushrooms
Sea salt & pepper, to taste
1/2 tsp. dried thyme
1 package (8 oz) cheese-filled frozen tortellini
1 cup shredded cooked chicken
1 pound extra firm tofu, drained & cubed
2 scallions, sliced (optional)

Add water and chicken broth to a large pot over high
heat. Bring liquid to a boil, add carrots, celery, onion
and seasonings, reduce heat to medium. Cook stirring
occasionally until carrots are tender. Add mushrooms
and cook for 5 minutes, add in tortellini and simmer for
8 minutes or until cooked. Add chicken and tofu, cook 3-5
minutes longer. Add chopped scallions and simmer
1 minute more. Turn off heat and let sit 5 minutes
before serving.
* You can replace the cheese tortellini with your favorite
multi-grain pasta. Cook per package directions
then stir pasta into soup before serving.

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