That stuff usually works for me. But not this time. By Tuesday night, I was a snotty, sneezy mess. It's terrible timing since I have a 20-mile training run planned on Saturday. Fortunately, my marathon training plan gives me a generous 3-week taper, so if need be, I can push that last long run back a week. Anyway, I need to get well soon. I have zero time for sickness. As soon as I felt this cold coming on, I whipped up a batch of Chickpea Noodle Soup.
This is a super-simple recipe that I created on the fly, but it's packed with good stuff like chickpeas, garlic, and protein-heavy soybean noodles by Explore Asian. Here's my recipe!
Chickpea Noodle Soup
Yields 4 servings
1 white onion, chopped
4 garlic cloves, minced
4 carrots, peeled and diced
4 stalks celery, diced
2 cubes Edward & Sons Not Chick'n Bouillon
8 cups water
1 can chickpeas, drained and rinsed
1 package Explore Asian Soybean Spaghetti (or 8 oz of any desired noodles)
1 tsp. garlic powder
1 Tbsp. dried chives
Sea salt to taste
Black pepper to taste
2 Tbsp. flaxseed oil, for garnish (optional)
Simmer the onion, garlic, carrots, and celery until tender in a small amount of water in a large stock pot. Add the bouillon and the rest of the water. Bring to a boil.
Add the chickpeas and pasta, as well as the garlic powder and chives. Boil for 6-8 minutes or until noodles are tender. Season to taste. Divide among four bowls and drizzle a half-tablespoon of flaxseed oil over each bowl.