High Protein Chicken Noodle Soup

Not Your Mother's Chicken Noodle Soup 

Listen... I don't think soup is a proper meal. I never am satisfied after a bowl of it, plain and simple. Chicken noodle soup is *almost* an exception to the rule, but I'm still left itching for more. Enter silken tofu. By adding a package of blended tofu to the broth, you're ramping up the protein (and satiety) index, and best of all, you really can't taste it.

If we're being completely honest, it's the first time I've used tofu as an ingredient in a meal, but it won't be the last.

Ingredients

• 1.25 lb chicken breast, lightly dusted with salt & pepper
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 450 g chicken stock 
• 800 g water
• 16 oz silken tofu, blended with ⅓ cup of the broth
• 8 oz dry egg noodles
• Fresh parsley (optional garnish)

Directions

1. Heat a large pot over medium heat. Lightly oil, and add the seasoned chicken breasts and sear on both sides until lightly brown. 
2. In the same pot, add onion, carrots, and celery. Add the stock, and water. Stir in garlic, salt, pepper, and dried thyme. Bring to a gentle boil, then reduce to a simmer. Take the chicken out after about 10-15 minutes. Let rest, then shred or dice the chicken. 
3. Add egg noodles and shredded chicken. Simmer according to noodle package directions (usually 7–9 minutes).
4. Blend the silken tofu with about a third of a cup of hot broth. This is going to temper the tofu, and make blending easier. This is a necessary step as to not curdle the tofu when adding it to the broth.
5. Stir in the blended silken tofu and gently simmer for another 3–5 minutes until warmed through. Taste and adjust seasoning as needed.
6. Ladle into bowls and enjoy hot. Optional: finish with fresh parsley or cracked black pepper.

Nutrition & Macros

Serves: 6, Per serving:

• Calories: 390
• Protein: 38 g
• Carbohydrates: 35 g
• Fat: 7 g
• Fiber: 4 g