Chickpea Noodle Soup

Oct 8, 2017 | by Lisa Reynoso

Chicken noodle soup is a classic comfort food. Now you can have all the comfort without any animal products!

2 qts veg broth divided
3 carrots skinned & diced
2 celery ribs sliced
1 small onion diced
2 cups brown mushrooms sliced
1 tsp low-sodium soy sauce
4 oz dry pasta uncooked
15 oz can chickpeas drained & rinsed
1 tsp white or yellow miso paste
crackers

Directions:

1. Line a large soup pot with ¼-cup broth.
2. Sauté carrots, celery and onion over high heat until onions are translucent. Add mushrooms, and broth as necessary to prevent sticking.
3. Continue to cook over high heat until mushrooms are soft and releasing their juices.
4. Add remaining broth and soy sauce.
5. Cover and bring to a boil.
6. Once boiling, reduce heat to medium and add pasta.
7. Cook uncovered until pasta is al dente.
8. Stir in chickpeas and miso.
9. Taste. Add more miso as desired
10. Enjoy with crackers.

Chef’s note: If you need the soup to be soy-free, use coconut aminos instead of soy sauce and choose garbanzo miso. Rice pasta will tend to thicken the soup a bit more than wheat pasta will, as will not rinsing the garbanzos well. Leftovers are very tasty, but you might want to add more broth if you want a more soupy consistency. Alternately, if you don’t like a lot of broth in your soup, you can reduce the broth by 1-3 cups and still have a tasty soup.

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Lisa Reynoso

Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.