Hello again, friends! I'm back from my little break. There's simply no greater joy than being a new mom :) And I've definitely found with all that joy comes lots of hunger - I've been starving! I whipped up this soup while my sweet little one was napping one afternoon. I'm constantly trying to come up with classic comfort food remakes, and what better to remake than the ultimate comfort meal... chicken noodle soup! I came across this recipe from Lindsay Nixon on the Forks Over Knives website and immediately knew I'd have to give it a whirl. I did some tweaking to suit my taste, and ohhhh boy was it good! So perfect for this new mama because now there's a big stash of yummy goodness in the fridge for quick and easy reheating whenever I need it.
If you haven't gotten a chance to watch Forks Over Knives yet, please do!
The entire movie is streaming for FREE on Hulu - how awesome is that. See it here
Vegan, gluten-free (with gluten-free pasta and soy sauce)
2 medium carrots
2 celery stalks
1 small onion
3 cloves garlic
6 oz. sliced mushrooms
8 cups vegetable broth (or 4 cups broth, 4 cups water)
15 oz. can chickpeas, rinsed and drained
4-5 oz. pasta (I used spaghetti, broken in half)
2 bay leaves
2 tsp. parsley
1 Tbsp. soy sauce
Salt/pepper to taste
Slice carrot and celery. Dice onion, mince garlic.
In a large stockpot over med-high heat, add about 1/4 cup broth. Saute celery, carrots, onion, and garlic for about 5 minutes.
Add mushrooms and saute another 4 minutes or until mushrooms are soft.
Add remaining broth, bay leaves, parsley, and soy sauce.
Cover and bring to a boil.
Once boiling, add pasta and reduce heat to medium.
Cook according to pasta directions until it's al dente.
Add chickpeas. Heat through for a few minutes.
Remove bay leaves and season to taste with salt/pepper.