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!