>I was always one of those people who could honestly and rightfully say that I very rarely get sick, but such boasting now seems to be very much a thing of the past. Since I discovered I was pregnant just over a year or so ago, I’ve been sick four or five times. Between that and the gestational diabetes and the recurring mastitis, I’m pretty sure this kid is trying to kill me (I knew the resemblance to Hitchcock must be some kind of omen).
The good news is that an early freeze has made soup seem perfect. I love soup and living in a place where there are actually seasons makes soup all the more pleasing. So, when I came down with the crud a week or two after the boys did, I knew that chicken noodle soup was in order. I’m sure that this recipe is just an amalgamation of others out there; in fact, I remember seeing Happy Herbivore use chickpeas in one she made last year or so, and Isa also has them in her recipe. But, I threw this together quickly (adding everything that I vaguely remember hearing has healing properties) and thought it turned out good enough to post. Also, a word of warning: I’m not sure why (probably the boatloads of pepper), but this soup immediately made me break out in a sweat and my fever broke later that night. So, I guess that’s good?
Chickpea Noodle Soup
1 medium onion, diced
3 medium carrots, sliced
1 large stalk of celery, sliced
5 cloves garlic, chopped or minced
6 cups water
2 T Better than Bouillon No Chicken
1 piece of kombu
1 bay leaf
1 T white miso
1 T dried parsley (though I’d use fresh if you’ve got it)
1 can chickpeas, drained and rinsed
8 oz pasta, slightly undercooked
Lots of fresh ground pepper and salt to taste
Saute onion, celery, and carrots in a small amount of olive oil over medium high heat until the onions start to turn translucent. Add garlic and saute for a minute more. Add water and bring to a boil. Turn down to simmer and add bouillon, kombu, bay leaf, and miso. Simmer for about 20 minutes. Add chickpeas and pasta. Cook for 5-10 more minutes, then add parsley, salt, and pepper. Serve with homemade rye bread (thanks Peter Reinhardt!).