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Sick Day Chickpea Noodle Soup

Courtney Crary

Sick Day Chickpea Noodle Soup

Healing, comforting plant-based soup, perfect for sick days. This vegan version of chicken noodle soup is loaded with protein-packed chickpeas, tender carrots and celery, fluffy potatoes, slurp-able pasta, and fragrant poultry seasoning! Vegan, oil-free, and gluten-free (if GF noodles are used), this soup is the healthier alternative to Mom’s chicken noodle soup, with all of the flavor but none of the cholesterol or saturated fat.

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Sick Day Chickpea Noodle Soup

Sick Day Chickpea Noodle Soup

Yield: 6
Author:
Prep time: 15 MCook time: 45 MTotal time: 60 M
Healing, comforting plant-based soup, perfect for sick days. This vegan version of chicken noodle soup is loaded with protein-packed chickpeas, tender carrots and celery, fluffy potatoes, slurp-able pasta, and fragrant poultry seasoning! Vegan, oil-free, and gluten-free (if GF noodles are used), this soup is the healthier alternative to Mom’s chicken noodle soup, with all of the flavor but none of the cholesterol or saturated fat.

Ingredients:

  • 1 15oz can chickpeas, drained and rinsed
  • 2 pieces of celery, thinly sliced
  • 2 large carrots, coined
  • 1 yellow onion, diced
  • 5-7 large cloves garlic, minced
  • 1 large Idaho potato, chopped into bite-sized pieces
  • 2 cups small pasta (sub gluten-free pasta if desired)
  • 8 cups low-sodium vegetable broth
  • 2 Tbsp poultry seasoning
  • ¼ tsp nutmeg
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 2 bay leaves
  • 2 Tbsp nutritional yeast
  • 2 Tbsp mellow white miso
  • salt and pepper, to taste
  • fresh parsley, for garnish

Instructions:

  1. Heat a large, non-stick stock pot over medium heat.
  2. Add the onion, carrots, and celery to the stock pot. Cook, stirring frequently, until the onion is translucent.
  3. Add the poultry seasoning, garlic powder, onion powder, nutmeg, and minced garlic. Cook for 30 sec- 1 min (or until the garlic is fragrant).
  4. Using about ¼ cup of broth, deglaze the pan.
  5. Add the remaining broth, potato, chickpeas, and bay leaves to the pot. Bring to a boil.
  6. Stir in the pasta, turn the pot down to a simmer, and cover. Simmer until the pasta is al-dente.
  7. Stir in the miso and nutritional yeast (to ensure the miso dissolves, remove a ladle of broth from the soup and whisk it in a bowl with the miso. Then return the miso broth to the pot.)
  8. Carefully remove the bay leaves and add salt and pepper to taste.
  9. Serve with a garnish of parsley and a side of crusty bread. Enjoy!

Calories

296.93

Fat (grams)

3.14

Sat. Fat (grams)

0.47

Carbs (grams)

56.30

Fiber (grams)

9.94

Net carbs

46.36

Sugar (grams)

8.30

Protein (grams)

13.34

Sodium (milligrams)

788.87

Cholesterol (grams)

0.05
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About this soup

This recipe blows Campbell’s Chicken Noodle Soup out of the water.  


That’s what my mom used to give us on sick days.  Just plop the semi-solid contents in a microwave safe bowl, microwave it for 5 minutes, and lunch is served!  Canned, store-bought soup is the norm in the midwest (at least it was in my house).  Is it good? No. Is it convenient? Hells yeah. I didn’t even know how to make soup until my sophomore year of college when I watched my friends nearly throw away the turkey carcass from our “friendsgiving” dinner (RIP, turkey).  Not wanting to see those remnants go to waste forced me to learn how to make turkey noodle soup, which solidified the belief that homemade soup is WAY better than canned and entirely worth the effort.


But how do you make chickpea noodle soup taste as good as homemade chicken noodle soup??  My secret is in the poultry seasoning and nutmeg.  Using poultry seasoning tricks my brain into thinking something tastes “like chicken”, even though I’m just tasting a familiar herb blend.  The herbs bathe the soup in “chicken-y” goodness, without requiring any actual chicken.  


While you may assume chickpeas would lend an off-putting taste in a chicken-y soup, they add protein and substance without adding “bean” flavor.  They blend into the background of the soup. I like adding potatoes because they add a delicious flavor and fluffy texture.  


My only note about all of this is to USE GOOD PASTA!  Let’s be real: the noodles are always the best part of chicken noodle soup.  The same is true here. So go ahead and get a brand that has never let you down (now is NOT the time for experimentation).


This Chickpea Noodle Soup made me feel so cozy and warm when I had the flu a few weeks ago.  It wrapped me up in an aromatic hug of comfort. May it do the same for you and your family through this cold and flu season! 

Did you make this recipe? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes.


Happy Cooking,

✌️Courtney



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