Sarah's Tofu Noodle Soup

• 2 tablespoons butter
• 2 cups sliced carrots
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons minced garlic
• 12 cups vegetarian chicken-flavored broth
• 2 cups egg noodles
• 1 (14 ounce) container extra-firm tofu, drained and cubed
• 1/4 cup raisins
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch
• 3 tablespoons cold water

1. Melt the butter in a stockpot over medium heat.
2. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
3. Pour in the broth and bring to a boil over high heat.
4. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper.
5. Dissolve the cornstarch and water in a small bowl.
6. Stir the cornstarch mixture into the soup.
7. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

butter, carrots, onion, celery, garlic, vegetarian chicken, egg noodles, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, black pepper, cornstarch, cold water

Taken from allrecipes.com/recipe/sarahs-tofu-noodle-soup/ (may not work)