Turkey Tofu Soup

So any pregnant woman would tell you that food is #1 during pregnancy.

I dream about food, I constantly eat and never seem to get full.

So, since I really have no energy to my regular arts & crafts you will probably get a lot of posts about recipes and new food ideas I have come up with.

Since my chicken with rice & dumplings soup came out so good last night my sister-in-law special requested a turkey tofu soup.

Healthy & Delicious this will hit the spot any time of day!

7 cups chicken stock

1 rotisserie turkey

1 rib of celery

1/2 white onion

1 large carrot

1 block of tofu

1 can of cream of chicken soup

(I would prefer to add egg noodles to this recipe but my sister-in-law didn't want any type of noodles or rice in it, if you want to add egg noodles go ahead and boil the noodles when you start the broth and put them in before you add the cream of chicken soup)

Before you start the actual soup, de-bone the turkey and shred the meat and set aside.

Put all 7 cups of chicken stock in a pan and bring to a boil, lower temperature and allow to simmer.  While the stock is simmering chop up carrot, celery, and dice onion.  Put all 3 ingredients in and allow to get nice and tender.  Once vegetables are tender chop up tofu into small squares and drop into your broth.  Allow the tofu to simmer in the stock for about 5 minutes to allow it to soak up the chicken flavor.  After the five minutes add the shredded turkey.  Once the turkey is the same temperature as the rest of the soup add the cream of chicken soup 1 spoon full at a time to ensure that it gets thoroughly mixed.

Once its all mixed wait about 5 minutes and then its time to EAT! Enjoy!!