Chickpea noodle soup can have the same effect, I promise. This soup is hearty, comforting, and nourishing. It's good for you, and for the chickens. I can actually hear the chickens across the street right now, I think they are clucking their approval.
chickpea noodle soup
- 1 Tbsp olive oil
- 1 medium white or yellow onion
- 2-3 cloves garlic
- 2 medium carrots
- 2 celery stalks
- black pepper
- 2 cups water
- 3 Tbsp miso paste
- 1 Tbsp cornstarch
- 2 (more) cups water
- 4-5 oz ramen noodles, cooked and drained
- 1 15 oz can chickpeas, drained and rinsed
Chop the onion, garlic, carrots, and celery to desired size. Heat the olive oil in a soup pot and add the veggies. Saute a few minutes and add the first 2 cups of water and black pepper. In a separate bowl or measuring cup whisk together the miso paste, cornstarch, and the last 2 cups of water. Add this to the soup pot. Cook over medium heat until bubbling.
Meanwhile, cook your noodles as directed. I used straight wheat ramen noodles but any sort of pasta should work fine. Drain and rinse the noodles and add to the soup along with the chickpeas. Bring the soup back to a simmer, and you are ready to go!