Okay so I made this dish up tonight, like I frequently do, and liked it so much I decided I needed to save the recipe, and if I am going to take the time to type it up, might as well share, right? So i made this dish without chicken but you could totally add it if you wanted, or substitute it for the chickpeas I used:
LEMON CHICKENPEA NOODLE SOUP
4 potatoes peeled and chopped into bite size pieces
5 carrots, chopped into bite size pieces
4 stalks of celery, chopped
1 yellow onion, finely chopped
8 cups chicken broth (could substitute veggie if you want a vegetarian dish)
1 tsp thyme
1 tsp sage
1 bay leaf
1 lemon, quartered
Toss all of the above into a large pan, bring to a boil. Then add the following:
1 can chickpeas (garbanzo beans)
1 cup small noodles (I used small shells, but you could use whatever you wanted, rice would also be good if you had no noodles on hand)
Cook until noodles are soft, then add salt and pepper to taste. Remove the lemons and bay leaf and toss, then serve your soup to some hungry folks. Add some fresh Parmesan as garnish. After eating this I craved some homemade bread to dip in the lemony chicken broth, so tomorrow I will bake a loaf before we eat our leftovers for lunch.
