Rainy days call for soup. Nothing hits home quite like that classic chicken noodle soup, just like grandma used to make… well, with a little twist.
I love this recipe, because it stays true to the time-honored taste of chicken noodle soup, but takes a healthier turn. Instead of using meat, we’ve added chickpeas which have that same hearty texture as chicken, so the tastebuds aren’t missing out on anything.
Additionally, we can avoid sautéing the veggies in oil, and sauté in veggie broth instead… once again, all the flavor, none of the added fat. Remember, some oils may be advertised as health foods… but no oil is really healthy, not even olive oil. Oil is purely fat (with all other nutrients stripped away), and contains more calories per gram than any other food.
- 4 cloves garlic
- 1½ yellow onions, diced
- 3 large carrots, diced
- 4 celery ribs, diced
- 8 cups vegetable broth + 2 Tbsp
- 1 16-oz can chickpeas, drained & rinsed
- 8-oz (3 cups) whole grain rotini noodles
- 6 spring fresh thyme (1 tsp if using dried)
- 1 bay leaf
- salt & pepper
- fresh parsley, chopped
- In a large pot, heat the 2 Tbsp veggie broth over medium heat. Add the garlic, onions, carrots, and celery. Sauté until the veggies are softened.
- Add the vegetable broth and bring to a boil.
- Once the soup is boiling, add the noodles, chickpeas, thyme and bay leaf. Cook for about 10 minutes, until the noodles are almost completely cooked.
- Add salt and pepper to taste.
- Remove from the heat, top with some freshly chopped parsley, and serve your hungry veggie-lovers.