A couple of weeks ago my cousin messaged me asking for my favorite soup recipes. She’s living up north and around this time of year it starts getting cold. I mean, really cold. So I obliged (a little later than I wanted, but I did get an email sent to her) and I included the following recipe. It’s “chicken” noodle. One of my absolute favorites. And when you do it right it’s also healthy and filling! I modified my old recipe to incorporate the Health Starts Here criteria and ran with it. Honestly? It’s better than my old recipe. I am super happy to share this recipe and I will be having it for lunch since it’s been pouring rain here in Tampa for the last three days straight.
If you don’t try any of my other recipes you should try this one. I made it in 20 minutes this morning, I have four solid servings and it tastes so darn good. Plus this entry has a bonus kitten photo at the end. ;)
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 1 bay leaf
- 1 tsp fresh thyme
- 2 cloves garlic, minced
- 8 cups low sodium no-chicken broth
- 8 oz whole wheat spaghetti noodles
- 1/2 cups chickpeas (drained and rinsed if canned)
- salt/pepper to taste
- fresh parsley to garnish
- 1. In a pan on high heat cook the carrot, celery, onion, garlic, bay leaf and thyme until veggies are softened by not browned.
- 2. Add stock and bring to a bowl.
- 3. Add noodles and keep soup on heat until they are cooked to your liking (about 5 minutes).
- 4. Stir in chickpeas and allow to get warmed through.
- 5. Serve in four bowls, season with salt and pepper and garnish with parsley.
- Be sure to wait to add salt until you get to the table to keep your sodium intake low and to keep its natural flavor intact!