Raise your hand if you love comfort food!! Oh everyone raised their hand?? Ya’ll are my kind of people!
I think we all have a memory from our childhood about chicken noodle soup. Whether it was from a can, lovingly made by your mom, dad or grandma, we all have a memory of when chicken noodle soup saved the day and made us feel better!!
Whenever I had a cold, stomach ache or a bad day, a bowl of chicken noodle soup was there to make it better!
When Brian and I started to eat more plant based meals, chicken noodle soup was something I thought I wouldn’t be able to recreate. I mean how do you make a plant based chicken noodle soup that delivers all the comfort without the title ingredient?
After quite a few trial runs, I finally figured out the magical combo!
It all comes down to the broth, fresh herbs and using lots of carrots. I created this recipe after I had gotten home from a trip and my stomach was off from all the travel food. I basically took my moms recipe and swapped chickpeas for chicken, vegetable broth for chicken broth and added a TON of fresh herbs.
My friends this soup is everything a comforting soup should be! Silky smooth broth with generous amounts of carrots, celery and noodles all slathered in herby dill and thyme goodness. Add a crusty baguette and a side salad and you have a warm and comforting dinner.
One of my secrets to this soup tasting so gosh darn good is the fresh dill and the squeeze of lemon juice at the end. My mom always added fresh dill to her chicken noodle soup and it really makes it something special. The lemon juice adds a bright and refreshing acidity that prevents this soup from tasting like an ordinary soup!
Oh and did I mention this soup is AMAZING as a meal prep recipe too?? Lasts for five days in the fridge and gets better every single day!
ENJOY this wonderful recipe and let me know how you like it!!
Chickpea and Noodle Soup
Makes 6 servings
1 tablespoon olive oil
1 yellow onion, diced
3 large carrots, peeled and sliced into bite sized pieces
3 celery ribs, sliced into bite sized pieces
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 tablespoon fresh dill, finely chopped
1 teaspoon red pepper flakes
2 bay leaves
1 tablespoon nutritional yeast
7 cups vegetable broth
2 (14.5oz each) cans chickpeas, rinsed and drained
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh lemon juice
2 cups fusilli pasta, cooked according to package directions and drained
Salt and pepper to taste
In a large pot, add olive oil, onion, carrot and celery. Cook and stir occasionally over medium heat until onions are translucent. Add garlic, herbs, spices and nutritional yeast and stir to combine. Add broth and chickpeas and bring soup to a simmer over medium-low heat. Simmer for 20 minutes. Add in parsley, lemon juice and cooked pasta. Stir to combine. Serve with bread and a salad or divide into meal prep containers to save for the week!
This soup freezes well for up to three months.