Ingredients

Original recipe makes 4 servings 

•       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 ARMBRUSTER Thin soup 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 wate

 

Directions

1.   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.

2.   Pour in the broth and bring to a boil over high heat. Once boiling, add the ARMBRUSTER Thin soup 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.