Vegetable Noodle Soup
Ingredients
- 1 medium onion
- 2 large carrots
- 2 large stalks celery
- 2 cloves garlic
- 1 inch knob fresh ginger
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons Spice Club Soup-er Seasoning
- 1 14.5 oz. can chickpeas or shredded chicken
- 6 cups water
- 12 oz. egg noodles
- fine sea salt to taste
- freshly ground black pepper
- chopped parsley, for garnish
Instructions
- Dice onion. Peel or scrub carrots and slice. Peel celery and slice. Peel garlic and grate with a microplane. Grate ginger with microplane (no need to peel).
- In a medium-sized pot, heat the olive oil over medium heat. Add chopped onion, carrots, celery, garlic, and ginger. Cook, stirring occasionally, until beginning to soften.
- Add the Soup-er seasoning, chickpeas or chicken and cook for about 1 minute.
- Add the water and bring to a boil, then lower heat to a simmer. Cover and cook for 10 minutes. Add the pasta, and cook until it's al dente.
- Taste for salt and pepper. Serve up in bowls, sprinkled with chopped parsley.
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