Chickpea Noodle Soup Recipe

Introduction

Chickpea noodle soup is a comforting and hearty meal that combines tender vegetables, protein-rich chickpeas, and delicate pasta in a flavorful broth. This nourishing soup is perfect for a cozy lunch or dinner and comes together with simple, wholesome ingredients.

Ingredients

• ¼ cup extra-virgin olive oil
• 2 medium carrots, cut into ½-inch pieces
• 2 celery stalks, cut into ½-inch pieces
• 1 large yellow onion, finely chopped
• ¼ cup nutritional yeast
• 2 thyme sprigs or bay leaves
• ¼ teaspoon ground turmeric
• ½ cup finely chopped dill or parsley
• Salt and black pepper, to taste
• 4 cups vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 4 ounces long, thin pasta, broken into short pieces (preferably angel hair)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric, and half of the chopped dill or parsley. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened and juicy, about 7 to 10 minutes.
2. Step 2: Pour in 2 cups of water, the vegetable broth, and the drained chickpeas. Bring the mixture to a boil over high heat. Taste and adjust seasoning with salt and pepper to ensure the broth is flavorful.
3. Step 3: Add the broken pasta pieces and cook, stirring occasionally, until the pasta is tender according to the package instructions. Remove the thyme sprigs or bay leaves. Stir in the remaining chopped dill or parsley before serving.

Tips & Variations

• For a gluten-free option, substitute the pasta with gluten-free noodles or rice noodles.
• You can add a squeeze of fresh lemon juice at the end to brighten the flavors.
• Swap parsley for dill or vice versa depending on your preference or availability.
• If you prefer a thicker soup, mash some of the chickpeas before adding the pasta.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the soup has thickened. The pasta may absorb liquid over time, so stirring occasionally while reheating helps maintain the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned vegetables instead of fresh?

Fresh vegetables provide the best texture and flavor, but in a pinch, you can use canned carrots and celery. Rinse them well and adjust cooking time to avoid over-softening.

Can I make this soup in advance?

Yes, this soup tastes even better the next day as the flavors meld. Just keep the pasta separate if possible and add it when reheating to prevent it from becoming mushy.

Chickpea Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

A comforting and nutritious Chickpea Noodle Soup featuring tender vegetables, protein-rich chickpeas, and delicate pasta in a flavorful vegetable broth. Enhanced with aromatic herbs, turmeric, and nutritional yeast for added depth and nutrition, this hearty soup is perfect for a cozy meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 medium carrots, cut into ½-inch pieces
• 2 celery stalks, cut into ½-inch pieces
• 1 large yellow onion, finely chopped
• 2 thyme sprigs or bay leaves
• ½ cup finely chopped dill or parsley (divided as ¼ cup and ¼ cup)

Liquids & Broth

• ¼ cup extra-virgin olive oil
• 4 cups vegetable broth
• 2 cups water

Other Ingredients

• ¼ cup nutritional yeast
• ¼ teaspoon ground turmeric
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 4 ounces long, thin pasta, broken into short pieces, preferably angel hair
• Salt and black pepper, to taste

Instructions

1. Heat the oil and sauté vegetables: In a large pot or Dutch oven over medium heat, warm the extra-virgin olive oil. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric, and half of the chopped dill. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables soften and become juicy, about 7 to 10 minutes.
2. Add liquids and chickpeas, then bring to a boil: Pour in 2 cups of water along with the vegetable broth and drained chickpeas. Increase heat to high and bring the mixture to a boil. Taste and adjust the seasoning with salt and pepper to ensure the broth is flavorful and well-seasoned.
3. Cook the pasta and finish the soup: Add the broken pasta pieces to the boiling soup. Stir occasionally and cook according to the pasta package instructions until the pasta is tender. Remove the thyme sprigs or bay leaves, then stir in the remaining ¼ cup of chopped dill. Serve hot.

Notes

• Use angel hair pasta or any thin noodle to allow for quick cooking and a light texture.
• Substitute parsley if you don’t have dill on hand; both add fresh herbaceous notes.
• To make this soup gluten-free, use gluten-free pasta instead of regular pasta.
• Adjust seasoning throughout cooking to suit your taste preference.
• For added protein, consider adding cooked chicken or tofu.

Keywords: chickpea soup, noodle soup, vegan soup, healthy soup, vegetable soup, easy dinner, Mediterranean cuisine