Blog Posts Tagged carrots | Dr. Mandy Yancey

This is a perfect, quick soup for when you are feeling under the weather, with no energy to cook.

I had this in mind when formulating the recipe.You literally count through the ingredients.

Dice 1 onion, 2 celery stalks, 3 carrots...

So even if your head is foggy, you can cook this up fast and feel better!

I always keep the ingredients on hand for this comforting soup.

See Gluten Free notes.

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1-2-3 Chickpea Noodle Soup - VegWithMandy.com

Serves 3-4

In soup pot, saute x 3-5 min:

1 small yellow onion, diced small (you need about 1/2 to 3/4 c)
2 celery stalks, diced
3 medium carrots, diced small

Then add:

1 clove garlic, pre-minced or fresh-chopped
2 pinches black pepper
3 pinches salt (omit if on low-sodium diet or if will use bouillon)

Saute 1 min more. Then add:

1 Tbsp parsley
1/2 to 1 (15.5oz) can chickpeas, rinsed/drained
1/3 cup orzo noodles*.
4-5c. Veg broth. (“Better than Bouillon” brand is great in this soup!)

Boil according to orzo’s directions (~8 min)

Reduce heat. Simmer 5 min.

Taste and adjust seasonings, if needed.

Serve with:

Saltine crackers, if desired.

Notes:

*You can replace orzo with angel hair or spaghetti noodles that have been broken into small pieces. You could potentially use macaroni/elbow noodles; however, they tend to absorb a lot of liquid and reduce the broth in your soup, especially by the next day (if any leftovers).

**Better than Bouillon is not low in sodium. If you follow a low sodium diet, omit the salt in recipe, and consider using low sodium broth and/or low sodium chickpeas. (Organic canned chickpeas tend to be lower in sodium.) I use only 2 tsp bouillon per 4 cups of water, to be mindful of sodium.

Gluten Free option: Make sure veg broth contains no gluten. Omit crackers. Omit orzo; instead make a batch of basmati rice and pour soup over ~1/4c of rice in a bowl, immediately prior to serving. (Do not mix rice with soup for leftovers; rice will absorb all the liquid!)