homestyle creamy chickpea noodle soup
For comfy days and cozy nights.
Ingredients
- 1/2 cup celery, finely chopped (about 2 ribs)
- 1/2 cup carrot, finely chopped (about 2-3 carrots)
- 1 medium yellow onion, diced
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1/4 cup all purpose flour
- 5-6 cups vegetable broth (or water)
- 1 cup heavy whipping cream
- 2 cups wide egg noodles
- 1 can chickpeas, drained
- 1/3 cup fresh parmesan cheese, grated
- regular or tofu bacon crumbles, to top
Instructions
- Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium. Add the celery, carrots, and onion. Cook until softened, about 5-8 minutes, stirring occasionally. Drop the butter into the pot and melt, then stir in the garlic and oregano for 1-2 minutes longer. Stir in the flour until no longer clumpy.
- Pour in the veggie broth and heavy cream. Bring to a simmer for 5 minutes, then toss in the egg noodles. Cook, stirring occasionally, for 7-8 minutes. Stir in the chickpeas, then the parmesan, until the cheese melts. Taste and adjust salt and pepper.
- Divide soup into cups or bowls. Sprinkle bacon or "bacon" crumbles overtop, as desired. Serve with crusty bread, a sandwich, or a side salad.
Notes
*Tofu bacon: If you'd like to make a batch of tofu bacon (highly recommend!), follow the directions in this recipe. Keep in mind this will add 30-35 minutes to your prep time, but can be baked while you make the soup, if you're chill with multitasking.
*Reheating: The noodles will absorb all the fucking liquid over time. I like to warm up a serving with 1-2 cups of broth to return it to a more soup-like consistency.