Chickpea Noodle Soup

I know it’s almost mid-May and the weather is getting a little warmer, but I still love a nice hot bowl of soup. It doesn’t matter if it’s summer or winter, I will always enjoy a steamy soup. Today’s recipe is such a classic recipe too which makes it better. This is Chickpea Noodle Soup from Thug Kitchen 101 cookbook. You can see by the name that it is a twist on a traditional chicken noodle soup, but made with chickpeas for a meatless version.

The basics components of this soup are broth, noodles, veggies and chickpeas. It is quite simple in its ingredients but it’s the simplicity that makes it so tasty. The broth is flavoured with garlic, oregano, soy sauce, thyme, parsley and lemon juice. It’s a very fresh and bright soup.

The vegetables in chicken noodle soup are classically onion, carrot and celery. This soup has all of those and it’s supposed to have parsnip too, but I substituted that for a potato like the recipe suggests in its place. It added a little extra starch and made this soup more filling. And like I mentioned before, this soup had chickpeas in place of chicken. They add protein and I love their creamy texture inside.

Of course, you need noodles in chicken noodle soup. The recipe uses long pasta broken into smaller pieces but I changed it up. I saw this wagon wheel pasta at the store and knew it would be perfect here. They’re so adorable and already bite sized, so no need to break them before cooking.

Everything was delicious and all the vegetables were cooked perfectly. This is one of those soups that can become a meal with just a little bread or side salad.


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