Chicken shirataki Tofu Noodle Soup With Rutabaga

• 1 lb boneless skinless chicken breast, diced into 1/2 inch pieces
• 2 (8 ounce) packages shiritaki noodles (either spaghetti or fettuccini shape works)
• 1 medium rutabaga, diced into 1/2 inch pieces
• 1 medium onion, chopped (5 oz)
• 9 ounces carrots, chopped (about 2 cups)
• 4 ounces celery, chopped fine (about 1/2 cup)
• 9 cups fat-free low-sodium chicken broth
• 12 teaspoon dried thyme
• 12 teaspoon salt (or more)
• 14 teaspoon marjoram
• 14 teaspoon pepper
• 13 cup minced fresh parsley or 1 tablespoon dried parsley

1. Parboil tofu noodles according to package directions.
2. Drain and set aside to cool.
3. Spray a large stockpot with non-stick cooking spray.
4. Add celery, carrots, and onion, and saute until onions are tender, about 8-10 minutes.
5. Add the broth, rutabaga, salt, thyme, marjoram, and pepper.
6. Bring to a boil, reduce heat, and cover.
7. Let simmer for 25-30 minutes.
8. Meanwhile, spray a large skillet with non-stick cooking spray.
9. Add chicken and cook until no longer pink.
10. Set aside.
11. Spread tofu noodles over a cutting board and cut them into manageable soup pieces.
12. I like to go about 1 long.
13. Set aside.
14. When the vegetables in the pot are starting to tender, add the noodles and chicken.
15. Cover and simmer another 10 minutes.
16. Finally, stir in parsley, and heat through.

chicken, noodles, onion, carrots, celery, chicken broth, thyme, salt, marjoram, pepper, parsley

Taken from www.food.com/recipe/chicken-shirataki-tofu-noodle-soup-with-rutabaga-222279 (may not work)