Feeling under the weather or just nostalgic for old fashioned chicken noodle soup? This veganized version, using chickpeas, "no chicken" vegetable broth and eggless ribbons has all the flavor, and nostalgia you're craving. Simple and quick to make too. Walmart sell "eggless ribbons" that taste exactly like egg noodle so it's worth the trip to get them. Better Than Bouillon brand "no chicken" broth from Amazon. **Note Walmart's website list of ingredients for their Eggless Ribbons is incorrect(I've told them at least a half dozen times). The ingredients on the package, do not include egg whites, are correct. Meijer also sells an eggless noodle if you have one of those nearby.
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery ribs, sliced
1tsp dried thyme
1 bay leaf
8 cups chicken flavored vegetable broth
6 oz eggless noodles(or pasta of choice)
15 oz can chickpeas, drained and rinsed
1 cup peas
Salt and pepper to taste
2 Tbsp fresh parsley, chopped
1. In a Dutch oven or stock pot over medium heat, add 1 Tbsp oil. Saute onion, garlic, carrots and celery until softened but not browned; approximately 5 to 6 minutes. Add chicken flavored vegetable broth, thyme and bay leaf and bring to a boil. Simmer for 5 minutes.
2. Add the noodles and continue to simmer for another 6 minutes until tender. (If using another pasta, cook 2 minutes less than package directions).
3. Add chickpeas and peas then continue to simmer until heated through; approximately 2 to 3 minutes. Season to taste with salt and pepper. Remove from heat.
4. Remove bay leaf. Stir in chopped parsley before serving. *note, noodles will absorb a lot of the broth, so add additional broth/water when warming leftovers*