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Ingredients

2 tablespoons butter 2 cups sliced carrots 1 ½ cups chopped onion 1 ½ cups chopped celery 1 ½ teaspoons minced garlic 12 cups vegetarian chicken-flavored broth 2 cups egg noodles 1 (14 ounce) container extra-firm tofu, drained and cubed ¼ cup raisins ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon poultry seasoning ¼ teaspoon dried thyme ¼ teaspoon dried rosemary ¼ teaspoon dried marjoram ¼ teaspoon black pepper ¼ cup cornstarch 3 tablespoons cold water

Nutrition Info

357.9 calories carbohydrate: 49 g cholesterol: 29 mg fat: 12.9 g fiber: 5 g protein: 17.1 g saturatedFat: 4.5 g servingSize: - sodium: 1484.3 mg sugar: 13 g transFat: : - unsaturatedFat: : -

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

4 servings

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.