This Chickpea Noodle Soup is the perfect meal on a cold day. Made with tender chickpeas, al dente pasta, and veggies, this soup is flavorful and so easy to make.
There is nothing better on a cold day than some hot soup. This Chickpea Noodle Soup is just what you're craving when you want to be warmed from the inside out. Full of flavor, healthy, and satisfying, this is a great recipe to use for lunch or a light dinner.
This soup is versatile, and you can add vegetables or proteins, tweak the spices, or make substitutions to fit your preferences. It's so easy, too, so you can put it together even on the busiest of nights. Since it can also be frozen, this soup makes a great make-ahead meal. Let's take a look at what you'll need to make this wonderful Chickpea Noodle Soup.
Video Tutorial
Main Ingredients
- Oil. Use any oil that you prefer. I used olive oil here.
- Carrots. Diced, full-sized.
- Onion. Yellow or white.
- Celery. Diced.
- Garlic. Use more or less, depending on what you like.
- Veggie Broth. Mine was fully seasoned, but depending on what broth you're using, you may need to adjust your salt and pepper.
- Pasta. I used spiral noodles, but you could also use orzo, Fideo, ditalini, or small shells.
- Chickpeas. This is our protein in place of chicken. Use canned or cook them yourself.
- Optional flavor boosters. Salt, black pepper, spinach, bay leaves, turmeric powder, or soy sauce.
How to Make Chickpea Noodle Soup
2. Now add the veggie broth, bring it to a boil, and then add the chickpeas and pasta (add some salt and pepper if your veggie broth is not fully seasoned). Then reduce the heat to medium-low and continue simmering until the pasta is pleasantly tender (10-20 minutes).
3. Finally, add the parsley and stir, then turn off the heat. Serve.
Helpful Tips & Tricks
- Use smaller-sized pasta. The smaller cuts of pasta work best in this soup because they are quick to cook in the broth and they make it easy to get a little of everything on your spoon as you enjoy this dish.
- Cut the veggies thin. It's important that the vegetables are tender in this Chickpea Noodle Soup, so make sure you cut the celery, onion, and carrots thinly so they become nice and soft.
- Use chickpeas from the can. You can soak them yourself, but often the dry chickpeas remain a little hard and not as tender as you want for this soup. I suggest using the canned chickpea, drained and rinsed, instead.
- Season to taste. Each broth has a different mix of spices and levels of salt. To get your broth just right, taste it and see if you need to add more salt and pepper, or nothing at all.
Variations to this Recipe
- Add other veggies. Make this soup with some additional vegetables, such as mushrooms, spinach, zucchini, cauliflower, or asparagus. Just cut them thin so they cook with the others. Spinach is a personal favorite add-in of mine.
- Use turmeric. I love how this seasoning adds anti-inflammatory health benefits and a nice pop of color to your soup. All you need is about ½ teaspoon to do the job.
- Add some soy sauce. You don't need much, but this salty, umami-flavored sauce gives so much flavor. Just remember to decrease salt if you add it since it's on the salty side.
- Add other seasonings. Try this Chickpea Noodle Soup with rosemary, sage, parsley, thyme, or a bay leaf for extra flavor.
How to Store and Reheat it
Store any leftovers of this Chickpea Noodle Soup in an airtight container for up to 4 days in the refrigerator. You can also freeze it in a freezer-safe container or ziplock bag for up to 3 months. Just thaw overnight in the fridge and then reheat it on the stovetop or in the microwave until warmed through.
What to Serve this Chickpea Noodle Soup with
- Bread. Serve this soup with some toasted baguette or rolls and some whipped butter. Or try this Potato Flatbread.
- Salad. Pair it with an Iceberg Lettuce Salad, Refreshing Cucumber Salad, Cucumber Tomato Avocado Salad, or Cabbage and Ham Salad.
- Proteins. Pair it with some protein for a more filling meal, such as this Roasted Pepper Stuffed Chicken Breast, Easy Kale and Sausage, Spinach Stuffed Salmon, or Baked Black Bean Taquitos.
- Grains. Enjoy this soup with some Zucchini Rice, Salsa Rice, Quinoa with Eggs and Vegetables, or Spanakorizo - Greek Spinach Rice.
I hope you love this Chickpea Noodle Soup as much as I do. It's the perfect meal for the season.
More tasty soup recipes:
- Turkey Cabbage Soup
- Keto Chicken Noodle Soup
- Lentil and Kale Soup
- Easy Puréed Bean Soup
- Red Lentil Soup
Chickpea Noodle Soup
Ingredients
- 3 tbsp. olive oil
- 3 large carrots cut into thin, small pieces
- 1 medium onion finely chopped3
- 3 large celery stalks sliced thinly
- 3 large garlic cloves minced
- 10 cups veggie broth
- 1 can (15 oz.) cooked chickpeas
- 8 oz. pasta spirals (or other kind)
- ¼ cup parsley chopped
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Sauté the carrots, onions, celery, and garlic in olive oil in a large pot over medium heat until the vegetables are tender and just starting to brown (10-15 minutes).
- Now add the veggie broth, bring it to a boil, and then add the chickpeas and pasta (add some salt and pepper if your veggie broth is not fully seasoned). Then reduce the heat to medium-low and continue simmering until the pasta is pleasantly tender (10-20 minutes).
- Finally, add the parsley and stir, then turn off the heat. Serve.
Notes
Variations to this Recipe
- Add other veggies. Make this soup with some additional vegetables, such as mushrooms, spinach, zucchini, cauliflower, or asparagus. Just cut them thin so they cook with the others. Spinach is a personal favorite add-in of mine.
- Use turmeric. I love how this seasoning adds anti-inflammatory health benefits and a nice pop of color to your soup. All you need is about ½ teaspoon to do the job.
- Add some soy sauce. You don't need much, but this salty, umami-flavored sauce gives so much flavor. Just remember to decrease salt if you add it since it's on the salty side.
- Add other seasonings. Try this Chickpea Noodle Soup with rosemary, sage, parsley, thyme, or a bay leaf for extra flavor.
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