A simple and delicious twist on the traditional chicken noodle soup.

Adrienne Clark
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.

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  • Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.

Nutrition Facts

305 calories; 6.2 g total fat; 35 mg cholesterol; 71 mg sodium. 50.6 g carbohydrates; 13.3 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
12/01/2016
I used less potatos and forgot to buy peas but I did enjoy this soup. I do think this could use some garlic and additional seasonings for my taste. I did add some more seasoning after cooking Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2016
I used less potatos and forgot to buy peas but I did enjoy this soup. I do think this could use some garlic and additional seasonings for my taste. I did add some more seasoning after cooking Read More
Rating: 4 stars
12/01/2016
I used less potatos and forgot to buy peas but I did enjoy this soup. I do think this could use some garlic and additional seasonings for my taste. I did add some more seasoning after cooking Read More