- VE
- LC
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.
Ingredients
Instructions
- Step 1
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.
- Step 2
Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
- Step 3
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.
- Step 4
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.
- Step 5
ENJOY!
Notes
- Step 6
*a noodle soup like this is often made with egg noodles. I used a simple spiral noodle for this to keep it vegan
- Step 7
***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
- Step 8
Storage recommendations:
- Step 9
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.
- Step 10
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.
Tips & Tricks
Per serving
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