Saturday, September 21, 2013

"Chick-un" Noodle Soup for the Soul


So, I haven't been sick since...well, it's been so long I can't remember.  Unfortunately, I'm currently fighting some form of evil sinus invasion and I've been totally wiped out the last few days (hence, no posting...sorry!...also why there is only one picture of this soup...again..sorry!)

When I'm sick I crave that classic comfort of chicken noodle soup, like Momma used to make when I was a sick kiddo.  Only problem?  I no longer eat chicken!  What's a sick gal to do?  1. Whine and moan about how awful I feel (check!) and 2. Whip up a delicious vegan alternative that is simple, quick and soul-mending (check, check, check!).

This soup is crazy easy, super tasty, and stores well in the fridge or freezer.  Although I'm the only sickie in the house, everyone loved it.  I guarantee you won't need a bowl full of animal gunk to feel better once you've tried this recipe! =)  Also, I'm totally tickled with myself for the name...this faboosh soup is made with chickpeas instead of chicken..get it? "Chick-un" HA!  Hey, I'm sick, humor me...


"Chick-un" Noodle Soup for the Soul
*Serves 4-6...I used dried herbs in this dish for convenience...feel free to use fresh, just add a bunch more!

Ingredients:
2 cups cooked gluten free pasta, I used Tinkyada Brown Rice Penne
1 15oz can chickpeas, rinsed and drained
4 cups vegetable broth
1 cup water
1 small onion, roughly chopped
1/2 cup sliced mushrooms, I used baby bellas
3/4 cup frozen peas and carrots mix
2 teaspoons garlic (about 3 cloves) minced
2 tbsp olive oil
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp sage
1 tbsp parsley
1 tsp salt (or more to taste)
1 tsp pepper

To Prepare:
1. Prepare noodles according to package directions while the broth and veggies cook, set aside.

2. Heat the oil in a medium sauce pan over medium heat.  Add the onions and saute for 2 minutes.  Add the mushrooms and cook for another 3-4 minutes, or until the mushrooms start to soften.  Add in the garlic, salt and pepper.  Cook for 1 minute.  Add in the frozen veggies (no need to thaw them! yay!), cook for 2-3 minutes or until the veggies are heated through.   Add in the dried herbs, salt and pepper.  Taste and adjust if necessary with more salt and pepper.  Cook for 1 minute, to allow the flavors to cook into the veggies.

3. Add in the veggie broth and water.  Bring to a simmer and cook for 3-4 minutes.  Adjust the taste again if necessary with more salt and pepper.

4.  Add in the pasta and chickpeas, allow to heat through for a few minutes, again (last time) adjust taste if necessary, and slurp it on down!

5. Oh yea, and feel better =)

*Note: I tell you to adjust the seasoning to taste so much because that's how I roll when making soup.  I just kind of figure it out as I go...important to ensure the flavor is legit!  Trust yourself, your taste buds know what they like!


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