Name: EASY Chickpea Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion; 2 stalks celery; 3 carrots; 0.5 tsp salt; 0.5 tsp garlic powder; 0.5 tsp dried rosemary; 0.25 tsp ground turmeric; 1 bay leaf; 15 ounces chickpeas; 8 ounces pasta of choice*; 2 tablespoons fresh parsley; 8 cups vegetable broth; black pepper; 1 tbsp lemon juice

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EASY Chickpea Noodle Soup

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Ingredients

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Instructions

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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!

Notes

*a noodle soup like this is often made with egg noodles. I used a simple spiral noodle for this to keep 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.

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Tips & Tricks (5)

Toast Your Dried Herbs 🌿
Bloom the dried rosemary and turmeric in the hot olive oil for 30 seconds before adding vegetables to unlock their essential oils and deepen the soup's flavor profile significantly.
Cook Pasta Separately 🍝
Boil pasta in salted water until just al dente, then add it to the soup at the very end to prevent it from absorbing too much broth and becoming mushy.
Build Flavor Layers 🧅
Sauté onions, celery, and carrots for 5-7 minutes until caramelized before adding broth; this caramelization creates a richer, more complex base than quickly throwing everything in at once.
Finish with Fresh Brightness 🍋
Add lemon juice and fresh parsley only in the last 2 minutes of cooking to maintain their vibrant flavors and provide a bright contrast to the warm, earthy spices.
Rinse Canned Chickpeas Thoroughly 💧
Drain and rinse canned chickpeas under cold water for 1-2 minutes to remove excess sodium and starch, which prevents the soup from becoming cloudy and keeps the broth clear and refined.