I made a vegan, grain-free, vegetable-packed version of chicken noodle soup!
Or as Trey says, I took the two best parts out of chicken noodle soup: the chicken and the noodles.
We’ve had surprisingly really nice weather for February in Pennsylvania the last couple of days. While it has been wonderful forgoing heavy winter coats, gloves, hats, scarves, and snow boots, it’s also a reminder that spring will be here relatively soon and I need to start thinking about getting out of “GIVE ME ALL THE COMFORT FOOD” hibernation mode. I thought this soup would be a great balance of a healthy but still comforting dish.
Have you tried zoodles (zucchini noodles) yet? I know it’s been popular to spiralize all types of vegetables for awhile, but this recipe was actually my first time making them! I’ve even seen some zucchini noodles already spiralized at the grocery store recently, so if you don’t have a spiralizer, that might be an option.
This soup has the normal cast of characters for chicken noodle soup (with two obvious exceptions). You’ll start by cooking some onion, carrots, celery, garlic, and fresh thyme in a large soup pot. Then add the chickpeas, a bay leaf, vegetable stock, and some water. After the soup bubbles away for a while to let the flavors come together, add in the zoodles and cook until tender. Easy!
To garnish the soup, you’ll make some gremolata to give it a flavor punch. Gremolata is a simple but flavorful Italian condiment made of lemon zest, fresh flat-leaf parsley, and fresh garlic. Don’t forget some fresh lemon juice to the broth to keep everything bright!
Although this wasn’t Trey’s favorite, (I should have known after the last time he told me he doesn’t like zucchini), I guess we have to do something to balance out all of our pizza consumption!
Chickpea Zoodle Soup with Gremolata
|Prep:||Cook:||Yield: serves 4 to 6||Total:|
This vegan, grain-free, and vegetable-packed version of chicken noodle soup is healthy, bright, and comforting!
- For the soup:
- 1 Tbsp. olive oil, plus more for drizzling as a garnish
- 3 carrots, peeled and sliced into coins
- 3 stalks of celery, sliced into half moons
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp. fresh thyme, chopped
- 3 to 4 medium zucchini, spiralized
- 1 15.5 oz. can chickpeas, drained and rinsed
- 1 bay leaf
- 4 cups vegetable stock
- 2 cups water
- juice from two lemons (use the same lemons you zest for the gremolata!)
- salt and pepper, to taste
- For the gremolata:
- 1 handful of fresh flat-leaf parsley
- 1 clove of garlic, grated
- zest from 2 lemons
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until they start to get tender, about 3 or 4 minutes.
- Add the garlic and thyme. Season with salt and pepper. Cook about a minute longer.
- Add the chickpeas, bay leaf, vegetable stock, and water to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for about a half an hour to let the flavors meld.
- Add the zoodles to the soup and cook until al dente, about 5 minutes.
- To make the gremolata, run your knife through the fresh parsley a couple of times to begin chopping. Next, grate the garlic and zest the lemon right over the parsley using a microplane grater. Continue to chop the parsley until it's finely chopped, mixing the garlic and lemon into the herbs. Use immediately, or store in the refrigerator for up to one day.
- Add the juice from the two lemons you zested for the gremolata to the soup. Remove the bay leaf. Taste and adjust the seasonings to your preference.
- To serve, ladle the soup into bowls and top with the gremolata and a drizzle of good-quality olive oil.
Recipe adapted from Damn Delicious
(Emmy and I both say not to listen to him!)