1 quart water
1 (11 ounce) can chicken broth
3 tablespoons cooking powder
1 tablespoon dried minced onion
1 egg
1 (12 ounce) package firm tofu
1 large carrot, diced
1 teaspoon salt and pepper
5 skinless, boneless chicken breast halves, cubed
1 1/2 cups cubed potatoes
In a medium saucepan, combine water, broth, cooking powder, onions, egg, tofu, carrot, salt and pepper. Bring to a boil; cover, reduce heat, and simmer until vegetables are cooked (about 20 minutes).
Stir potatoes into the saucepan and pour into the soup container. Return to a boil, reduce heat to medium, and cook 6 minutes.
Return soups to pot, reduce heat to medium and brown on all sides. Bring to a full boil, reduce heat to medium-low and cover. Simmer, covered, for 45 minutes.