Sick Day! No-Chicken Noodle Soup December 13, 2010Posted by Angela @ Making Food for Friends in soup, vegan, vegetarian.
Tags: cooking, dinner, lunch, recipes, soup, vegetarian
I felt progressively worse every day of the weekend, going to sleep Sunday night drained of energy, foggy head, sore throat, all around not feeling top notch. I stayed home today, and made myself a big batch of “chicken” noodle soup (minus the chicken, plus some chickpeas!) for lunch. There are plenty of recipes for chickpea noodle soup on the internet. Two good ones can be found at 101Cookbooks and in the cookbook Veganomicon. I totally winged this, though, just going off what I had, what is usually in chicken noodle soup, and what would make me feel better. This soup has a lot going for it for a sick person—miso, garlic, warm broth, plenty of veggies, protein from the chickpeas. I ate two bowls around noon, and am going back for a third any time now. I used egg noodles because I love egg noodles in soup, but if you swapped out the egg noodles for another type of noodle, this soup would be vegan.
No-Chicken Noodle Soup
1 medium onion, chopped
3 cloves of minced garlic
2 large carrots, chopped
2 large stalks celery, chopped
6 cups vegetable or no-chicken broth
1 can chickpeas, rinsed
6 oz (or two handfuls) egg noodles
1 tsp sage
1 tsp oregano
1 tsp thyme
1 tsp celery seed
salt & pepper
1/3 cup miso
Chop the onion, carrots, and celery. Heat a glug of olive oil in a large soup pot. Add the onions, and cook until translucent. Add the minced garlic, cook another minute or so, and then add the carrots and celery. Continue to cook the carrots and celery for 3-4 minutes. Add the broth, spices, and chickpeas. Bring to a boil.
Once the soup is at a boil, reduce the heat to medium, and add the egg noodles. Simmer until the noodles are tender. Keep the soup at a medium-low heat, stir in the miso until it dissolves. Taste for spice levels, adjust if necessary, and then eat!