The childhood comfort food made completely animal free. The best part? It tastes like the real thing and comes together in a flash.
It’s that time of year. Cold and flu are running rampant and I have to say I have succumbed to the myriad of germs we are exposed to on a daily basis. Thankfully, this No Chicken Noodle Soup has been in my refrigerator for the past few days for me to grab when I need nourishment and comfort.
As I was making this recipe, I asked my husband how he normally liked his Chicken Noodle Soup. His response was “full of vegetables, and not a lot of noodles.” While making this I took his thoughts and made it to his liking. The outcome was husband approved so I know it was winner.
Let’s think about this for a minute. What is Chicken Noodle Soup anyway? It’s a flavorful broth, filled with vegetables, some pieces of chicken and some noodles. Knowing that, it’s super easy to translate into a vegan dish. What I did here was use chickpeas in place of the chicken, vegetable broth in place of chicken broth, and poultry seasoning over the vegetables to give it that chicken like flavor we are all so familiar with.
Start out by cooking your onions, carrots and celery until soft. Next add the garlic and cooking until fragrant, about 30 seconds. To the vegetables, sprinkle on the poultry seasoning, salt and stir to combine. Next, add the vegetable broth, bay leaf, and chickpeas to the pot followed by the broth. Cover and simmer to let the flavors merry, about 15 minutes. When that time is up, add the pasta and cook until done.
To serve, remove the bay leaf, and scoop into bowls. Top with fresh parsley and crackers, or serve with your favorite crusty bread.
This is so satisfying; I know you’ll love it.
If you make this, please leave a comment and rate it. Happy Cooking!
- 2 tsp.olive oil
- 2.5 cups onions (2 medium) chopped
- 1.5 cups celery (3 large) chopped,
- 2 cups carrots (5 small)
- 2 cups chickpeas
- 2 tbls. garlic, minced
- 1 tsp. poultry seasoning
- 6.5 cups vegetable stock
- 1 cup noodles. I used rottini.
- 1 bay leaf
- 1 tsp. salt
- 3 tablespoons chopped parsley
- Heat a pan to medium heat.
- Add the olive oil, onions and celery and sweat until translucent.
- Next add the carrots, garlic, and poultry seasoning. Stir until combined and let the garlic cook for about 30 seconds.
- Add the vegetable stock, chickpeas, bay leaf and salt. Cover and simmer for about 20 minutes to cook the carrots and let the flavors come together.
- Add the pasta the last 10 minutes before you plan on serving .
- Serve in bowls with fresh parsley and cracked black pepper