Chicken Shirataki Tofu Noodle Soup With Rutabaga Recipes

CHICKEN & SHIRATAKI NOODLE SOUP

Steps:

• In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes.
• Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.

SHIRATAKI TOFU NOODLE RAMEN

Steps:

• Rinse tofu noodles under hot water. Drain and cut noodles in half (into manageable pieces.) Set aside.
• Mix all seasonings together. Bring broth to a boil and mix in the spices, stirring well until they are dissolved.
• Add soy sauce and tofu noodles and simmer until heated through. If you wish, stir in some chopped green onions, or some cooked meat or veggies!

RUTABAGA AND CHICKEN STEW

Steps:

• Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
• While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
• Brown chicken half at a time in pot with butter; remove chicken when brown.
• Add the leek to the pot. Saute for 3 minutes or until tender.
• Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
• Stir in the chicken broth and bring to boiling, stirring frequently.
• Return chicken to pot, add vegetables and reduce heat to low.
• Cover and simmer 10 minutes then sprinkle with chopped parsley.