Vegetarian Chicken Noodle Soup

The soul needs warmth this time of year. Hot salty broth to fill tummies and hearts. It's chicken soup for the soul, just in time for cold/flu season. You'll love the addition of garbanzos and scrambled eggs/fried tofu in this soup. It's totally a crowd pleaser.

Wondering how to make vegetarian chicken broth? If you can find McKay's Chicken Seasoning you are good to go. It's an MSG-free, gluten-free, vegan broth alternative.

Garbanzo Noodle Soup
a personal creation, inspired by mom and grandma
1 onion, diced
1 tsp olive oil
1 large potato, diced {small chunks}
1/2 teaspoon salt
1 tsp garlic granules or 2 cloves of raw garlic, chopped fine
2 tbsp dried parsley {more if using fresh}
8 cups water
2 tablespoons McKay's chicken seasoning
2 cups egg noodles
3 eggs, scrambled {seasoned as you wish} or 1 package of firm tofu, drained and fried until crispy
2 cups garbanzos, cooked {1 cup dry beans, soaked overnight}

Saute onions in olive oil until translucent. Add diced potatoes, salt, parsley and garlic granules and stir. Add water and chicken seasoning and bring to a boil. Let this cook on medium high for 15 minutes or so before adding egg noodles. Scramble your eggs however you prefer and add these to the soup along with the cooked garbanzos. Simmer for about 20 minutes until the potatoes are cooked through.

It's simple! Change it as you like {some like it saltier, some like it thicker}. Enjoy!
And may your soul be comforted.

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