Comforting Chickpea Noodle Soup
Sometimes when a cold (or the dreaded flu) hits, the only thing that sounds remotely palatable is a nice, hearty, nostalgic bowl of chicken noodle soup. That brothy goodness, the comforting steam … it’s kind of a healing experience.
But when you’re a vegetarian or vegan – stating the obvious here – chicken is a no-go. So what’s a sicky to do?
Have no fear! Chickpea Noodle Soup is here!
But I decided it was time to turn to a classic – chickpea and straight-up noodles. I wanted something as classically chicken-noodle as it gets without, you know, the chicken or chicken broth.
And I wanted uncomplicated – if I’m making this for myself and I’m under the weather, it needs to come together with a minimum amount of time and fuss.
But most of all, I wanted the cold-fighting comfort of chicken noodle soup, but in vegetarian form. I wanted to sit down, wrap my hands around the bowl, inhale the steam, and FEEL BETTER.
I made quite a few versions of Chickpea Noodle Soup until I hit upon this one, the keeper of all keepers. In my opinion, it’s the perfect balance of simple and easy but also comforting and delicious.
I hope you like this one as much as we do. And if you’re making this because you’re fighting a cold too, I hope you feel better soon!
Chickpea Noodle Soup
The perfect combo of simple + comfort + flavor, this Chickpea Noodle Soup is a wholesome cold-and-flu-fighting champ. Though we love it enough to make it when we’re feeling just fine, too!
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 carrots, peeled and diced (about 1 cup)
- 1 celery stalk, diced (about 1/2 cup)
- 1 medium clove garlic, minced
- 1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 4 cups (32 ounces) low-sodium vegetable broth
- 1 (15-ounce) can chickpeas, drained
- 1 and 1/2 cups egg noodles (or substitute a vegan pasta if you prefer)
- 1/4 cup fresh parsley, minced
- 1 tablespoon freshly squeezed lemon juice, plus lemon wedges for serving if desired (optional but highly recommended)
- Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened – about 8 minutes.
- Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
- Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente – my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
- When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.
Use vegan pasta. Penne and rotini are both wonderful!
Stir cooked and shredded or cubed chicken into the meat-eaters’ portions.
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