+SF
Whether you’re sick with a fever or a broken heart, this soup is the answer. We replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover when you’re feeling sick, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt, either. —AS
SERVES 6
2 tbsp (30 ml) olive oil
2 medium onions, chopped
4 medium carrots, thinly sliced
4 celery stalks, thinly sliced
4 cloves garlic, minced
6–8 sprigs fresh thyme
1 bay leaf
2 qt (1892 ml) vegetable broth
8 oz (227 g) whole wheat rotini noodles (or use gluten-free noodles)
1 cup (164 g) cooked chickpeas
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Crackers or bread, for garnish
In a cast-iron Dutch oven or large soup pot, heat the olive oil over medium heat until melted.
Add the onions, carrots, celery, garlic, fresh thyme and bay leaf, and sauté until your veggies are softened but not browned.
Add the vegetable broth and bring it to a boil.
Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper, to taste.
Remove it from heat and serve with freshly chopped parsley and salty crackers or bread.
Leftover soup can be refrigerated for up to a week or frozen indefinitely and reheated as needed.
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