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.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 578 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - yellow onion
2 stalks - celery
3 - carrots
½ tsp - salt
½ tsp - garlic powder
½ tsp - dried rosemary
¼ 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

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!
*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.

Nutrition