As we enter the third month after the discovery of the coronavirus, staying at home and cooking from scratch is starting to feel routine. It is fun to opt for a one-pot meal that not only is comfort food but it is a filling meal that is high in fiber, uses leftovers, and makes good on common ingredients that are easy to source. Plus the leftovers freeze very well.
I call this dish "Chicken Noodle Soup Plus" because it contains garbanzo beans and lots of vegetables.
The trick to making it is not to overcook the egg noodles. You have about 10-12 minutes to done after you add them to the soup.
Chicken Noodle Soup +
- 1 tsp olive oil or canola oil
- 1/2 onion, chopped
- 2 stalks of celery chopped
- 3 carrots, sliced
- 1 tablespoon Italian seasoning
- 1 tsp thyme
- black pepper to taste
- 4 cups low-sodium broth (chicken or vegetable)
- 2 cups flat noodles
- 1 15-ounce can garbanzo beans, drained
- 1 cup diced cooked chicken
- Heat a large soup pot or Dutch oven over medium-high heat.
- Add the oil, vegetables, and seasonings. Saute until the onions are translucent, about 3 minutes.
- Add the broth, noodles, beans, and chicken.
- Bring to a boil then lower to a simmer.
- Cook for 10-12 minutes or until the noodles are tender.
- Adjust the amount of broth and seasonings to your taste.
- Serve hot.
Serve hot with a salad and bread. You can also use white beans in place of garbanzo beans.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.