I missed the soothing, “everything’s-right-with-the-world” feeling of homemade chicken noodle soup- but I definitely didn’t want the oil, chicken, or mega-salt load of the canned stuff I remember from childhood.
This recipe tastes just as comforting as my memory, and feels 100% healthier. Pair with a great cornbread or biscuit for heartier appetites.
Notes:
- You can use any kind of noodle for this recipe- vegan egg noodles, fettuccini, spaghetti, elbow macaroni- whatever suites your fancy- just make sure you add the noodles earlier to give them enough time to fully cook (but not overcook!) in the broth before you serve.
- You can omit the chickpeas/garbanzo beans altogether if you want a lighter soup. We often eat this without beans for a light, delicious side dish.
Vegan Not-Chicken Noodle Soup
This soothing, comforting soup is just like I remember from my childhood- made even more delicious in this vegan version.
Ingredients
Method
- Combine all ingredients except noodles in a large soup pot.
- Turn burner on high and let soup come to a boil.
- Reduce to a simmer and cook for 20 more minutes, or until the carrots are tender.
- Stir in the ramen noodles 5 minutes before serving.
