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!
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
- 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)
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.