Chick(pea) Noodle Soup

Few things say comfort more than a warm bowl of chicken noodle soup. Except for the chicken of course! On a cold and snowy day, all I could think about was curling up with a blanket and getting cozy with a bowl of this ultimate comfort food. By substituting the chicken for chickpeas, swapping the chicken stock with vegetable stock and adding some fresh herbs for the classic flavor, this soup is like a hug in a bowl.
 
Chick(pea) Noodle Soup

• 1 tablespoon coconut or avocado oil (I used Nutiva’s butter flavored coconut oil)
• 2 carrots, sliced
• 2 stalks of celery, sliced
• 2 cloves of garlic, minced
• 1.5 cups of chickpeas, cooked and drained
• 8oz gluten-free pasta, uncooked (I love Banza pasta!)
• 2 quarts No-Chicken Broth (you can also use vegetable broth but the flavor will not be the same)
• 1 bay leaf
  
• 2 teaspoons fresh parsley, chopped
  
• 1.5 teaspoons fresh thyme, chopped
  
• Salt to taste
  

 

1. In a soup pot or dutch oven, heat oil of choice over medium-high heat. Add carrots and celery and cook until veggies begin to soften, about 4-5 minutes. Add garlic and cook for another 30 seconds.
2. Add broth, chickpeas, bay leaf and thyme to the pot. Stir and cook over medium heat for about 5 minutes.
3. Add the pasta to the pot. Raise the heat and bring to a boil. Once boiling, stir and lower heat back to medium (to prevent the pasta from being broken) and cook until pasta is tender (cooking time will vary depending on the type of pasta that you use).  
4. When the pasta and veggies are tender, stir in parsley and add more salt if needed.