We are starting to head into January and February and if there is any time of year I get sick, it’s during these months. Usually with some sort of a sinus infection/cold. And what meal always comes to mind when we’re sick? Chicken Noodle Soup! So I thought I’d share with you my vegetarian version: Chickpea Noodle Soup.

Now – one rule is that if I’m sick, I don’t feel like cooking, so it better be simple, quick, and easy. If I do have a small amount of energy to cook something so I don’t have to heat up a canned soup, then this is one of the ones I’ll make. And to be honest – I might even “cheat” and get the frozen chopped carrot/celery/onion mixture so the prep work is basically nothing. But if you can and feel like chopping the vegetables fresh, do so.

Low Sodium or Regular Broth?

I will talk more about the salt content in my video next week, but unless you have a heart issue and/or having to take blood pressure medication, salt can be important when you are sick. It helps your body to stay hydrated since it helps your cells holds onto fluid. When you’re sick this can be an important part of your diet since dehydration is the number one concern with any sickness. I mean – when do you not hear the doctor say “drink plenty of fluids”?

Depending on your personal situation, using regular broth verses a low-sodium version might be needed when you’re sick and especially if this might be the only meal you eat in a day. However – if you do have heart disease and/or taking medication for high blood pressure, then the low-sodium option would be better to use.

Video Coming Next Week

To go with the post yesterday about the new A Different Beet You Tube Channel, this will be part of my first video along with two other soups already on the blog for easy soups when you’re sick.

Until then… enjoy the recipe!

Chickpea Noodle Soup

  • Servings: 4 main or 6 side
  • Print

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 Tbsp poultry seasoning
  • 1 tsp dried parsley
  • 1 15oz can chickpeas, drained
  • 4 cups vegetable broth (should be 1 regular size carton)
  • 1 pkg cooked udon noodles
  • Salt and Pepper, if desired
  • Lemon juice to top

Directions

  1. In a medium pot heat oil on medium high heat. Add in chopped onion, carrots, and celery and cook until onions are translucent, about 8 minutes.
  2. Add poultry seasoning and stir to combine and toast about 1 minute.
  3. Add in chickpeas, broth and cooked udon noodles.
  4. Let simmer for about 15 minutes and it’s ready to serve.
  5. Top with salt and pepper if needed and/or lemon juice.

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