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MoniMeals

Holistic Meets Realistic!

“Chickpea” Noodle Soup with Spaghetti Squash

by 5 Comments

Who is not down with Chicken Noodle Soup!  How about a healthier version! In this case, I replace chicken with chickpeas and noodles with spaghetti squash and what a success.  This is a new favorite for us. I had all these ingredients so I figured to try something new and here it is.

I can’t tell you how much this brings me back to my snowboarding days and the memories of cold winters and my childhood.

Can we say COMFORT FOOD but HEALTHY.


Chickpea Noodle Soup with Spaghetti Squash

I love adding Parsnips (instead of potatoes) and a whole bunch of carrots from the Farmer’s market- in a variety of all colors.  You can also make this with spaghetti noodles or fettuccine noodles, or like what I did and and use Spaghetti Squash. You just can’t for wrong but if you are after the “typical” chicken noodle soup, you may like the pasta noodles the best. 🙂

Plus it does not end here: Try Italian Chickpea Soup and Spaghetti with Chunky Tomato Sauce and Chickpeas and Tomato with Spaghetti Squash “Mash.”  Enjoy~

Servings

4-6

Ingredients

  • 1 tbs olive oil
  • 1 med yellow onion, thinly sliced
  • 2 cloves of garlic, minced
  • 2 cups carrots, peeled and sliced- I use a variety of carrots from the Farmers Market (orange, purple, white) any will do though
  • 1-1 1/2 cups parsnips, sliced or could sub with potatoes
  • 1 cup celery, sliced
  • 1 tsp fresh Thyme, dried works
  • 1 tsp fresh Rosemary, dried works
  • fresh ground pepper (to taste)
  • Spaghetti squash (as in the picture) or 8 oz (uncooked) spaghetti noodles or fettuccine, whole-wheat works well too
  • 15 oz canned chickpeas, rinsed and drained
  • 5 c vegetable broth
  • 1-2 cups water
  • salt to taste and crushed Red pepper flakes (optional)

Directions

  1. In a large dutch oven, Add the oil and onions and saute for about 5 mins. Add garlic, carrots, parsnips, celery, thyme, rosemary, pepper, and crushed red pepper flakes (if using) and saute for about another 2-3 mins.
  2. Add chickpeas, vegetable broth, and water and bring to a boil and then reduce to a simmer for about 10 mins.
  3. Add spaghetti squash or noodles (I cut into thirds so it is easier to eat). Simmer until noodles are done and add salt to your liking.

DELICIOUS! Serve with a grilled cheese perhaps…

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Comments

  1. That’s such a great idea to make the noodles from spaghetti squash! I use spaghetti squash for spaghetti- but never thought to make soup with it! Yummy!

    Reply

  3. Made this last night and it was so tasty!!!!! Loved it so much I dreamed about it. Lol Adding the spaghetti squash was GENIUS!!!

    Reply

    • Hi There! I know… this Moni Meal is TOTALLY worthy of having a dream about, haha, I totally understand. It is super YUMMY in the Fall Season too.
      I am so glad you liked it! Be well. 🙂

      Reply

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About

Hi! I'm Monica Nelson and I'm thrilled that you're here. As a healthy chef, personal trainer & fitness expert, competitive athlete & sports model, I love helping people look & feel great! Read More Here

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