This is my vegan version of the classic, comforting, chicken noodle soup, and it is delicious!
Ingredients:
- 4 cups vegetable broth
- 2 carrots peeled and chopped
- 1/2 large onion chopped
- 3 celery ribs chopped
- 2 cups of cooked chickpeas
- 1 teaspoon crushed basil
- 1 teaspoon crushed oregano
- 1/4 teaspoon black pepper
- 1 clove garlic crushed
- 1 bay leaf
- 3.5 ounces whole wheat egg noodles
Directions:
Combine all ingredients in a 4 quart crock pot for 4-6 hours on high.
Add whole wheat egg noodles for the last 30 minutes.
Remove bay leaf before serving.
Serves 4.
NOTES:
We served this soup with Caesar Salad and warm rolls. It was delicious and reminded me of having dinner at my grandma’s house.