Chickpea Noodle Soup

4.75 from 8 votes

This cozy Chickpea Noodle Soup is packed with protein, veggies, and a delicious savory broth! It's perfect to warm you up on a chilly day, and so comforting when you're feeling under the weather. And it's super easy to make in about 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course

Cuisine: American

Keyword: Oil Free, Quick & Easy, Soup, Vegan, Vegetarian

Servings:

Calories: 234.5kcal

Author: Teresa Sklenicka

Ingredients

½ large onion diced
3 medium carrots diced
3 ribs celery diced
4 cloves garlic minced
8 cups vegetable broth
6 ounces dry noodles
15 ounce can chickpeas rinsed and drained
1 bay leaf
2 tablespoons nutritional yeast
2 teaspoons dried parsley
½ teaspoon dried thyme
¼ teaspoon turmeric
salt to taste
black pepper to taste

Instructions

Saute the onion, carrots, and celery in a large pot. Use a bit of water or vegetable broth to deglaze the pan when the veggies start to stick.
When the onions are translucent, add the garlic and saute for another minute or two, until the garlic is fragrant.
Add all the remaining ingredients and bring the pot of soup to a boil.
Reduce the heat and simmer for 10 to 15 minutes, until the noodles are tender.

Notes

This soup will keep in an airtight container in the refrigerator for about 5 days. The pasta will absorb much of the broth, so you may need to add more broth when you re-heat the soup.

If using gluten free pasta, cook the pasta separately, and reduce the broth from 8 cups to 4 or 5. Add the cooked pasta to the soup when the vegetables are tender.

Nutrition