chicken, noodle, & tofu soup

Name: Chicken, Noodle, & Tofu Soup
Prep time: 20 min
Cook time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 1-1/2 pound(s) chicken thighs, bone-in, skin-on; 1-2/4 teaspoon(s) pepper, divided; 1/2 teaspoon(s) salt; 2 tablespoon(s) olive oil; 1 large onion, chopped (2 cups); 4 clove(s) garlic sliced thin, divided; 10 cup(s) chicken broth; 4 - celery ribs, chopped (2 cups); 4 medium carrots, sliced (2 cups); 2 - bay leaves; 1/4 teaspoon(s) dried thyme; 3 cup(s) uncooked kluski noodles; 1 tablespoon(s) chopped fresh mint; 1 tablespoon(s) chopped fresh parsley; 1 tablespoon(s) lemon juice; 1 package(s) extra firm tofu, cut into strips; 1/4 cup(s) green onions, chopped

22 Pinches 2 Photos

J. White Harris

Gallatin, TN

Updated on Oct 28, 2016

I have used ideas from several recipes to put this recipe together. The result is really outstanding. My wife said that this is the best chicken noodle soup she ever ate. The great taste comes from the chicken skin, the kluski noodles, and the tofu cooked with garlic. It tastes better after the flavors have had time to meld together so I try to finish the soup at least a couple of hours before the meal. This could change the way you make chicken soup forever.

Rate

prep time 20 Min

cook time 45 Min

method Stove Top

yield 10 servings

Ingredients

1-1/2 pound chicken thighs, bone-in, skin-on
1-2/4 teaspoon pepper, divided
1/2 teaspoon salt
2 tablespoons olive oil
1 large onion, chopped (2 cups)
4 cloves garlic sliced thin, divided
10 cups chicken broth
4 - celery ribs, chopped (2 cups)
4 medium carrots, sliced (2 cups)
2 - bay leaves
1/4 teaspoon dried thyme
3 cups uncooked kluski noodles
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 package extra firm tofu, cut into strips
1/4 cup green onions, chopped

How To Make chicken, noodle, & tofu soup

Step 1

Wash and fully dry chicken, sprinkle with pepper and salt. Heat oil in a 6-qt stockpot over medium-high heat. Add chicken in batches skin-side down; cook 3 to 4 minutes or until golden brown.

Step 2

Take chicken from pot. Remove all but 2 Tbsp of the drippings from the pot. Save the removed drippings for later use.
Step 3

Add the onion to drippings in pot; cook and stir over medium-high heat 4-5 minutes or until translucent. Add 1 clove of minced garlic and cook for another minute. Add chicken broth stirring to remove browned bits from pot. Bring to a boil and return chicken to the pot.
Step 4

Add celery, carrots, bay leaves, and thyme. Reduce heat; simmer covered, for 25-30 minutes or until the chicken is tender.
Step 5

Remove chicken to a plate. When it is cool enough to handle, remove meat from bones and discard the bones. Chop and shred the meat into bite-size pieces. Note: If you must remove the skin and discard it, this is the time to do it. I cut up the skin and leave it in the soup for maximum flavor.
Step 6

After the chicken is removed from the pot, move the stockpot from the heat. Add the noodles and let stand, covered, 20 minutes or until the noodles are just tender.
Step 7

In a skillet heat the rest of the chicken drippings, add the tofu strips and brown them on all sides. Add a little salt and pepper to this and add in the rest of the garlic to the skillet for the last minute. Then add the fried tofu with garlic to the soup pot.
Step 8

Return chicken to pot. Stir in mint, parsley, lemon juice, and pepper to taste. Garnish with green onions.
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