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!
1/2medium yellow oniondiced (about 1 cup)
2carrotspeeled and diced (about 1 cup)
1celery stalkdiced (about 1/2 cup)
1medium clove garlicminced
1/2teaspoondried thymeor 2 teaspoons fresh thyme
1/2teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
4cups32 ounces low-sodium vegetable broth
115-ounce can chickpeas, drained
1and 1/2 cups egg noodlesor substitute a vegan pasta if you prefer
1tablespoonfreshly squeezed lemon juiceplus 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.