Get ready for a unique twist on 'Chicken" Noodle Soup-Italian Noodle Soup. I use chickpeas instead of chicken (see note below.) This is easy and quick. I love the sweet potatoes here and the Italian spices. It is hearty and healthy. NOTE: You can easily add chicken to this in place of the chickpeas or even as an addition. I keep it as is though. 😉 Enjoy all my Soups! Serves about 8 4 cups vegetable broth 1 med onion, chopped 3 cloves garlic, minced 1 bay leaf 1 tsp dried thyme 1 tsp dried oregano 1/4 tsp cayenne pepper, be careful this brings the heat 2 (16 0z) cans chickpeas, rinsed and drained, (or chicken) 2 large large sweet potatoes, peeled and cut into 1/2-inch cubes 1 stalk celery, diced 1 tbs Dijon mustard 1/3 up parsley 1. Bring broth, onion, garlic, bay leaf, tyhme, oregano, cayenne pepper, and 2 cups water to a boil in a large saucepan over med. heat. Simmer 5 mins. Add chickpeas (or chicken), sweet potatoes, celery, and mustard, and simmer 10-12 mins or until the veggies are soft. 2. Mash vegetables and chickpeas to chunky puree with a potato masher. Stir in parsley and season with salt and pepper. Enjoy!