Chickpea Noodle Soup

5 from 1 vote

Cozy, comforting, and quick!

Prep Time7

Cook Time18

Total Time25

Course: Soup

Cuisine: American

Keyword: chickpea noodle soup, vegetarian noodle soup

Servings:

Calories: 507kcal

Author: Monica Lensink

Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.
1 Tablespoon olive oil, 1 Tablespoon butter
Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
4 medium carrots, 1-2 ribs celery, 1/2 medium yellow onion, 3 cloves garlic, 1 teaspoon Italian seasoning
Stir in broth and increase heat to bring liquid to a boil. Add the chickpeas and pasta.
8 cups veggie broth, 1 (15 ounce) can chickpeas, 8 ounces pasta
Reduce heat to medium and cook for 8-10 minutes, or just shy of the pasta’s package directions for al dente, stirring occasionally.
When the pasta is tender, add lemon juice, parsley, salt, and pepper. Sample and adjust seasoning to taste. Serve and enjoy!
1 Tablespoon lemon juice, 1 Tablespoon chopped fresh parsley, 1/4 teaspoon kosher salt, 10-12 cranks fresh-ground black pepper

Optional: Add 1-2 teaspoons “no chicken” base Better than Bouillon for more intense flavor in the broth. Mix into the boiling broth before adding the chickpeas and pasta. You can also use the base plus water in place of broth entirely; follow package directions for the correct ratio.
If not serving immediately, or if anticipating leftovers, consider cooking the pasta separately and adding it to individual servings, so they don’t soak up excess broth and become soggy. In this case, you can simply simmer the liquid with the chickpeas for 8-10 minutes before adding the lemon juice, parsley, salt, and pepper.
To make this recipe vegan, omit the butter and use a vegan-certified broth or stock. No other changes are needed.