Oodles of Noodles No Chicken Soup (V, DF, GF)

A warming, hearty soup that is one of my husband’s new favorite meals! It’s great for a dinner, lunch or for when you get the sickies and ickies! I made mine with gluten free noodles and a no chicken bouillon making it allergy friendly and vegan!

See the Tips and Tricks section below the recipe for some helpful recipe ideas.

Servings: 4

Preparation + Cooking Time: 35 minutes

Suggested kitchen tools: measuring spoons, measuring cup, large pot, knife

Ingredients:

• 1 tablespoon olive oil

• 1/2 yellow onion, finely chopped

• 3 carrots, rinsed and chopped into thin rounds

• 1 stalk celery, finely chopped

• Two “Not Chick’N Seasoning” bouillon cubes (I used Edwards & Sons brand)

• 4-5 cups No Chicken Broth, low sodium (or low sodium vegetable broth)

• 1 cup gluten free elbow macaroni

• 1 teaspoon Herbs de Provence (or your favorite herb)

• One 15.5 oz. can of chickpeas, rinsed and drained

• sea salt and pepper for seasoning

How-To:

1. Heat the olive oil in large pot on medium heat

2. Add the celery, carrots and onion. Cook until the vegetables are slightly tender and the onions are translucent, about 8-10 minutes. Stir frequently.

3. Add 4 cups broth and the bouillon cubes and increase the heat to medium high

4. Whisk to break up the bouillon while bringing the mixture to a boil

5. Once boiling, add the macaroni, herbs, and chickpeas. Cook 10 minutes, or until the pasta is tender.

6. Add the additional 1 cup of broth if more liquid is needed while the pasta cooks

7. Serve in a bowl, seasoning with salt and pepper if needed, eat and enjoy!

Tips and Tricks:

• I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online

• Store leftovers in a sealed container in the fridge

Did you make this recipe or have feedback? Leave me a comment or fill out the form below!

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Oodles of Noodles No Chicken Soup (V, DF, GF)

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Food prepared, styled and photographed by Carolyn J. Braden