Vegan “Chicken” Noodle Soup

10 Feb

What’s a girl to do when her boyfriend is sick? Make him soup, of course! I’m no doctor, but I do know that a warm, hearty, healthy meal made with a bunch of love is a great cure for the common cold. I even replaced carrots with bell pepper because Chris isn’t a fan of the orange root vegetable. I sure do love him!

Vegan "Chicken" Noodle Soup | xtinaluvspink.wordpress.com

Chickpeas easily replace chicken in this classic recipe, and it’s loaded with veggies, which translates to tons of vitamins! Boiling the pasta right into the soup gives it this thick, creamy quality without added fats. Oh, and it is SUPER quick to make! In less than a half hour, your home can be filled with the comforting smells of soup made from scratch, and your tummies will be happy too!

Vegan “Chicken” Noodle Soup, adapted from Willow & Thyme

Serves 6-8

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced (replace with 2 large carrots, diced if desired)
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp Italian seasoning
  • 1 tbsp dried parsley
  • 6 C vegetable broth (low-sodium preferred)
  • 1 C water (add another cup if you like really liquidy soup)
  • 1 C white wine (I used leftover chardonnay)
  • 12 oz whole wheat or vegetable rotini pasta
  • 1 28oz can chickpeas, rinsed and drained (use less if you like)

In a large pot, heat oil over medium heat. Saute onion, pepper, celery and garlic until softened, but not browned.

Add the bay leaf and other seasonings and cook another minute.

Add all the liquids, cover and bring to a boil. Stir in the noodles and chickpeas and cook 7-9 minutes.

Ladle soup into bowls and if you’re not vegan, garnish with freshly shredded parmesan cheese. Store leftovers in the fridge up to 5 days.

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16 Responses to “Vegan “Chicken” Noodle Soup”

  1. Nicole Keene February 10, 2015 at 6:58 am #

    Hey there, and nice to meet! Super glad you did this and your modifications look fantastic! I love seeing people be inspired by my recipes, it really reminds me why I do what I do. 🙂

    • xtinaluvspink February 10, 2015 at 7:03 am #

      Hi Nicole! Thanks for getting me started on this recipe!! I’ll have to check out more on your blog 🙂

  2. Strength and Sunshine February 10, 2015 at 4:17 pm #

    Great veganization! Chickpeas ❤

  3. ACKTIVE LIFE March 27, 2017 at 11:05 am #

    YUM! I love chickpea recipes…They are great source of fiber and protein and I find them so versatile. This recipe is a great way to use up whatever is in the fridge too. Thanks for sharing!

    • xtinaluvspink March 27, 2017 at 11:06 am #

      It sure is! You can really use any veggies you have on hand. Peas and zucchini would be great!

  4. Deborah @ Confessions of a mother runner March 27, 2017 at 3:22 pm #

    creative use of the chick peas in there!

  5. Nicole @ Fitful Focus March 27, 2017 at 3:39 pm #

    Chickpeas are such a power food! This looks delicious.

  6. chrissystein March 27, 2017 at 9:45 pm #

    You can never go wrong with chicken noodle soup and it’s variations!

  7. Dixya @ Food, Pleasure, and Health March 27, 2017 at 10:39 pm #

    you are such an adorable gf….hearty soup can definitely cure everything. i have never replaced chicken with chickpeas but i love me some good soup. i will be thinking of this recipe next time.

    • xtinaluvspink March 27, 2017 at 11:03 pm #

      Awww, thanks so much! ❤ I highly recommend using chickpeas!!

  8. Emily @Sinful Nutrition March 28, 2017 at 12:11 pm #

    YUM! This sounds like the perfect meal for the cold and dreary day we are having here!

  9. Tara @ A Daily Dose of Fit March 28, 2017 at 2:18 pm #

    Can’t beat chicken soup when you’re sick! And now I’m craving it (even though I’m not sick)…

  10. Jill Conyers (@jillconyers) March 28, 2017 at 6:01 pm #

    I’ve been on a soup kick lately. Delicious and so convenient with meal prep sunday.

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  1. Vegan “Chicken” Noodle Soup | Eat, Drink, Be Healthy! - April 14, 2015

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