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–+ servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Vegetarian Chicken Noodle Soup (with Chickpeas)

The perfect combo of simple + comfort + flavor, this chickpea and 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!
Yield: 4

Ingredients

  • 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
  • 32 ounces low-sodium vegetable broth 4 cups
  • 2 cups cooked chickpeas 1 15-ounce can, drained
  • 1 1/2 cups egg noodles or substitute a vegan pasta if you prefer
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon freshly squeezed lemon juice plus lemon wedges for serving if desired [optional but highly recommended]

Instructions

  • 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.

Notes

Vegan Option

Sub in a vegan pasta. 

Gluten Free Option

Use gluten-free pasta like brown rice rotini.

Storage

Store leftovers in an airtight container in the refrigerator. Leftovers keep for about 3 days. To reheat, simmer over the stovetop until warmed through. 

Nutrition Facts

Calories: 258kcal, Carbohydrates: 41g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 12mg, Sodium: 331mg, Potassium: 451mg, Fiber: 9g, Sugar: 7g, Vitamin A: 5493IU, Vitamin C: 11mg, Calcium: 73mg, Iron: 3mg