Chickpea Noodle Soup

You hear it all the time... Chicken Noodle Soup is the cure for all that ails you.  What's a vegetarian supposed to do? Enter Chickpea Noodle Soup

For years I relied on Amy's Kitchen No Chicken Noodle soup. It's pretty high in sodium and it just doesn't taste like mom would have made.

My sister sent me her recipe of chicken noodle soup, and I set upon trying to veganize it.

Chickpea Noodle Soup

This recipe has got it all... a thick creamy broth, veggies, and some chickpeas for protein.  Thankfully, I haven't had to put it to the test with any illness.  A bowl this soup was very comforting on a cold stormy night.

Chickpea Noodle Soup

Ingredients

2 cartons low sodium no-chicken broth

3 carrots, chopped

3 stalks celery, diced

1/2 yellow onion, diced

1 tsp salt

1/2 tsp turmeric

1/4 tsp pepper

1/4 tsp thyme

2 tsp parsley flakes

1 1/2 cans chickpeas, drained and rinsed

16 oz frozen Reames noodles

3 TBS flour

Instructions

Add the broth, carrots, celery, and onions to the a pot, Stir to combine and simmer for ten minutes.

Add the herbs, spices, and chickpeas. Increase heat and cook for 5 minutes.

Add frozen egg noodles. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands, and The Fit Foodie Mama for #MeatlessMonday!