This was originally a mock chicken-noodle soup called chick-pea noodle soup. I loved it, because it tasted so much like real chicken soup. I recreated this recipe from the Chick-Pea Noodle Soup recipe in a cookbook called Lighten Up, which was written by Louise Hagler. It’s a book of tasty, low-fat, low-calorie vegetarian cuisine.
This is a no-fat, high-fiber, low-calorie recipe that is more helpful for weight loss and healing since the noodles are replaced with brown rice. It’s very nutritional and tasty.
This Spare the Chicken, Chicken Little, Chick-Pea Soup adds certain chopped vegetables, some different spices, and a different method of cooking. The Nama Shoyu is a special soy sauce that has 300 different beneficial flora and needs to stay raw. You don’t add it until the soup is done.
I also like to use a slow-cooker instead of boiling on the stove. You don’t have to keep a close eye on a crockpot, just be busy and then check it after awhile. And, it uses less electricity.
Spare the Chicken, Chicken Little, Chick-Pea Soup by nutribuff.com
- 1 cup cooked chick-peas, click link for directions
- 1/2 cup water
- 6 cups water
- 1 cup brown rice
- 2 stalks celery with leaves, chopped
- 2 carrots, sliced
- 1 bunch green onions, chopped
- 3 garlic buds, minced
- 2 Tbsp Nama Shoyu, Japanese Raw Soy Sauce (has probiotics)
- 1/4 cup Homemade Chicken Seasoning, recipe on this link
- 1/4 tsp freshly ground black pepper
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- salt to taste
Puree the chick-peas and 1/2 cup water in a blender. Pour the puree, 5 cups water, celery, carrot, green onions, garlic buds, bay leaf and brown rice into a 4 quart slow cooker. Turn on high for 2-3 hours or turn on low to cook 6-8 hours while you are at work. Then add chicken seasoning, Nama Shoyu, pepper, and parsley five minutes before serving and stir. If you think it needs more flavor, salt to taste or add 1-2 tbsp chicken seasoning.
Variation: You can delete the chick-pea puree part, and add 1-2 cups of your choice of beans. Substitute whatever chopped vegetables that you have on hand, but keep the onions and garlic.