You know that time when you made that amazing dinner with your cupboard leftovers, and it was the best thing ever? Well… this noodle soup is exactly like that. Plus- it is super easy to make. My husband went back for seconds and thirds. He never does that. Ever. So I am very proud of this little recipe.
So, these are the ingredients you will need:
- 100g of pasta threads – I used Lubella pasta – link here
- 210g (small tin) of chickpeas
- half an onion
- one pot of Knorr chicken stock
- carrots, quantity of your choice, I used 6, but they were small ones
- seasoning – salt, pepper, herbs
- double cream (if you want to make it creamy)
Peal & chop the onion up. Heat up some oil (I use coconut oil) in a pot and fry the onions (checking & stirring) till soft and lightly brown. Add the carrots to soften. Season with salt & pepper. Make sure you don’t over season, as you can add more once all ingredients have been added.
Boil a full kettle of water and in a separate measuring jug dissolve the Knorr stock (300-400ml). Once dissolved add this to the pot and top up with the built water. Add slightly more than advised on the pasta boiling instructions, as you need to allow for the other ingredients. Add the pasta & chickpeas.
Let it boil until everything has cooked. Season to taste. At this point you can add 2-3 table spoons of double cream to make the soup more creamy. And it will also add a really nice flavour.
Dish it up and add some fresh parsley on top. And here you go, this easy & delicious noodle soup will sure become one of your go-to dishes when you’re short on time.
When you give this noodle soup recipe a go- make sure to tag me on social media.
Which is your favourite soup?