Nothing beats warming up to a warm bowl of soup on a cold day! This spin on a classic Chicken Noodle Soup swaps out chicken for chickpeas for a vegan-friendly, hearty soup that is sure to satisfy your hunger! This soup is super quick and easy, making it perfect to throw together on a weeknight or when you are feeling under the weather!
Ingredients
1 tablespoon olive oil
1 large carrot, diced
1 celery stalk, diced
1/2 onion, diced
8 cups vegetable broth
1 can chickpeas
1 teaspoon thyme
2 1/2 cups uncooked noodles
1 cup spinach, chopped
salt and pepper to taste
Directions
1. Heat olive oil in a large soup pot and add the carrots, celery and onion. Sautee for 2-3 minutes. Add the vegetable broth, chickpeas, thyme, salt and pepper. Bring to a boil. Once boiling, reduce heat to a gentle simmer for 5 minutes.
2. Add the noodles and continue to cook for 10 minutes or until the noodles are cooked (cooking time will vary depending on the type of noodles). If too much liquid is absorbed or cooked off, add water. Remove from heat and stir in spinach.
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