chickpea noodle soup

The classic chicken noodle soup often symbolizes more than just a nourishing meal in our society. It means love, attention, care, and comfort, bringing back memories of Mom taking care of you when you were sick or on a cold winter night. My mom used to make amazing chicken noodle soup with big chunks of pulled roasted chicken, rustically chopped carrots and celery, sometimes peas, and usually a spirally pasta. Everyone has a different version in their past that invokes different memories and feelings, but I think that we can safely say that this soup feeds more than the body, it feeds the soul.

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!

We ate this soup with fresh parsley and Tom had toast (of course, he is a toast man). But it really doesn't need much, it's filling and tasty all on it's own. The perfect soup for these rainy winter nights in Honolulu 🌧