EASY Chickpea Noodle Soup
This Chickpea Noodle Soup is perfect for when it’s cold out or you’re feeling under the weather! It’s packed with a variety of vegetables, herbs, chickpeas, pasta, and a rich and flavorful broth. Loaded with nourishing ingredients and full of flavor and comfort, this vegan version is just as good as the classic.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 stalks of celery thinly sliced
- 3 medium carrots peeled and thinly sliced
- ½ teaspoon salt more to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon ground turmeric
- 1 bay leaf
- 15 oz can chickpeas rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces uncooked pasta of choice I like something that’s bite sized for my toddler to eat*
- 2 tablespoons fresh parsley chopped
- 8 cups vegetable broth
- Freshly ground black pepper to taste**
- optional: 1 tablespoon of lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat until hot. Add in the onion, celery, carrots, and salt. Cook, stirring often, for 5 minutes as the veggies begin to soften.
- Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
- Raise the heat to bring the soup to a simmer and let simmer for 15 minutes or until the noodles are done to your likeness.
- Remove the bay leaf and if using, stir in the lemon juice. Serve immediately! I like to serve mine with a bit of fresh herbs as well as crackers.
- ENJOY!
Video
Notes
*a noodle soup like this is often made with egg noodles. If you're not vegan, you can use those. I used a simple spiral noodle for this which kept it vegan
***This makes for great leftovers but the noodles do soak up A LOT of the liquid. I often like to stir in a little more broth as I'm reheating it
Storage recommendations
- Storing. Place leftovers in an airtight container in the fridge for up to 4 to 5 days. Reheat either on the stovetop or in the microwave.
- Freezing. I don’t recommend freezing the soup with the pasta mixed in. It's best to freeze soup and pasta in separate freezer-safe containers up to about 3 months. Before freezing pasta, lightly rinse and drain, then drizzle and toss with a little oil so it doesn’t stick.
Nutrition
Calories: 422kcal | Carbohydrates: 70g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2505mg | Potassium: 490mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8840IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
