Summary: Chicken noodle soup is probably THE comfort food! The thing you bring to a sick or sad friend to speed their recovery. It’s the quintessential get well food. We were all craving a little comfort at the end of a big week and I decided to make a vegan version. The chicken becomes chickpeas but the real key to this soup is Massel brand stock powder. They have a great Chicken Style (beef & veggie too) stock powder that Is 100% vegan, GF and MSG free. This is not an ad, I just use these sticks in everything, all the time. I used white elbow macaroni but you can use any short pasta or spaghetti broken into short lengths. Use whichever pasta you like, white, wholewheat or GF. As a 30 year vego, this was so sublime but the test was Mr Ask who is just about to hit one year as a vego. He misses some of his familiar meaty comforts and when he tastes the soup he was so happy to have all the comfort of chicken soup, without the chicken! Good things all round in this cruelty free comfort food.
- 1 tblsp olive oil
- 3 cloves garlic, minced
- 1 large onion, finely diced
- 3 medium carrots, sliced thinly
- 3 celery stalks, sliced thinly
- 1/4 tsp dried thyme
- 1 tsp Italian herb mix
- 1 bay leaf
- 6 cups water
- 3 tsp vegan chicken style stock powder
- 200g dried pasta
- 1 (400g) can chickpeas, drained and rinsed
- Salt and pepper to taste
In a cast-iron Dutch oven or large soup pot, heat the olive oil over medium heat. Add the garlic, onions, carrots, celery, fresh thyme and bay leaf and sauté until the veggies are softened, but not browned.
Add the water and stock powder and bring 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.
Remove the bay leaf and season to taste with salt and pepper.
Serve with crusty bread