73 Ratings
  • 5 star values: 53
  • 4 star values: 15
  • 3 star values: 3
  • 1 star values: 1
  • 2 star values: 1

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.

  • Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

358 calories; 12.9 g total fat; 29 mg cholesterol; 1484 mg sodium. 49 g carbohydrates; 17.1 g protein; Full Nutrition


Reviews (56)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/05/2011
This is my recipe. After making this several times since writing the recipe I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic from a jar; add 1/2 cup more celery; add herbs/spices before boiling; decrease water to 10 cups; increase noodles to 3 cups (I like the dumpling style noodles); and decrease cooking time to 20-30 minutes. The cornstarch/water mixture is optional. Oh you may need to add salt to taste depending on the sodium content of your broth. And this is probably more like 6-8 servings.:)
(52)

Most helpful critical review

Rating: 3 stars
02/22/2010
This is a nice simple soup that i enjoyed and will make again. I have a warning for all people who read these reviews though. Keep the broth at 12 cups if you use egg noodles. I reduced the broth to 8 cups and those noodles soaked it right up. after two bowls there wasn't any broth left! Thanks for a good recipe. I will make it with my own vegetable stock next time to reduce the sodium and keep it at 12 cups.
(13)
73 Ratings
  • 5 star values: 53
  • 4 star values: 15
  • 3 star values: 3
  • 1 star values: 1
  • 2 star values: 1
Rating: 5 stars
04/05/2011
This is my recipe. After making this several times since writing the recipe I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic from a jar; add 1/2 cup more celery; add herbs/spices before boiling; decrease water to 10 cups; increase noodles to 3 cups (I like the dumpling style noodles); and decrease cooking time to 20-30 minutes. The cornstarch/water mixture is optional. Oh you may need to add salt to taste depending on the sodium content of your broth. And this is probably more like 6-8 servings.:)
(52)
Rating: 4 stars
01/26/2009
it was really good as a base soup although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups not 12. in making it i really feel that 12 cups would make it way too thin.
(19)
Rating: 5 stars
11/19/2009
This soup is great! I put in 10 cups of water based on other suggestions here but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last year and now I won't even miss chicken noodle soup!
(18)
Rating: 3 stars
02/22/2010
This is a nice simple soup that i enjoyed and will make again. I have a warning for all people who read these reviews though. Keep the broth at 12 cups if you use egg noodles. I reduced the broth to 8 cups and those noodles soaked it right up. after two bowls there wasn't any broth left! Thanks for a good recipe. I will make it with my own vegetable stock next time to reduce the sodium and keep it at 12 cups.
(13)
Rating: 5 stars
02/02/2010
This soup is fantastic. I have made it a couple of times now and absolutely love it. The first time I made it I followed the ingredients exactly. The scond time I made it I altered it slightly. I added a little more cornstarch to thicken it up a bit and used two cloves of garlic. and a little extra carrots and raisins. I will be making this on a regular basis.
(10)
Rating: 4 stars
04/27/2009
This is a good soup recipe. Nothing too fancy but very tasty. I made it once with the raisins and once without. It is good both ways but I think I prefer it without. The raisins give a very interesting sweet taste and is definitely worth a try.
(10)
Rating: 5 stars
11/08/2013
Unreal. I can't believe there's only 2 tbs of butter in this! I forwent the raisins like a few others. I also didn't have the fake chicken broth so I used 6 chicken flavored bullion cubes (fake chicken vegetarian cubes). I also used only 10 cups of water added another cup of egg noodles and the last of my frozen peas (about a cup and a half) it came out just the right consistency. Holy smokes the flavor is great and it made my kitchen smell wonderful! Thanks so much!
(8)
Rating: 5 stars
10/15/2013
I absolutely LOVE this recipe! I made it last night for a Monday night dinner and not only is it easy enough for a weeknight but my husband loved it. I used the dumpling noodles which I love anyway and used vegetable broth because I couldn't find the kind called for in the recipe. I added more salt because my broth didn't have a whole lot. As for the other seasonings I really only used the poultry seasoning and black pepper (and a bit of thyme.) I also added peas because I thought they looked pretty. And one more change - I sauteed the tofu with the veggies for just a bit to give it some flavor. My husband usually HATES celery so I left it big enough for him to pick out but he wound up liking it. I didn't have to use the cornstarch mixture but I could see how it would be a nice thickening agent if your soup was thin. I will most certainly be making this recipe again and again this fall and winter especially since I keep most of the ingredients on hand. A soup that's this easy is always nice to have in the arsenal. Thanks for a fantastic recipe!!
(6)
Rating: 5 stars
03/17/2011
Love this soup! I always make extras for leftovers and plenty to freeze for later.
(5)