Chicken Shirataki Tofu Noodle Soup With Rutabaga Food

CHICKEN NOODLE SOUP WITH RUTABAGA

Steps:

• In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.

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.

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.