This comforting vegetarian chickpea noodle soup is sure to satisfy with lots of fiber and plant-based protein. It’s the perfect plant-based soup to cozy up to on a cold night.
With winter just around the corner, we all need some comforting soup recipes on standby. This plant-powered twist on a classic soup recipe packs plenty of fiber and flavor into a vegetarian-friendly dish that you’re sure to love. What it lacks in meat it makes up for in plant-based protein and pure deliciousness. Did someone say new meatless Monday favorite??
We’ll start by prepping all of our vegetables. Thoroughly wash your carrots, celery and parsley. Gently pressing your freshly washed parsley between clean paper towels can help remove excess moisture and make it easier to chop. Then, peel your carrots, dice your onion, chop your carrots, celery and parsley, and mince your garlic. Don’t worry about separating the parsley leaves from the stem, you can chop the stems and all to use in your soup.
Once your veggies are all chopped and ready, start heating your olive oil in a stock pot over medium-high heat. Once the oil is heated, add your onions, carrots, and celery and saute them until slightly softened (about 5-7 minutes). Then, add the garlic and cook for another 30 seconds or until the garlic becomes fragrant.
Then, add your vegetable broth, salt, black pepper, dried thyme, and dried basil. Cover your pot and let everything simmer for about 10 minutes. While your soup is simmering, drain and rinse your chickpeas.
Once your 10 minutes are up, bring the soup to a boil. Then add your egg noodles and cook, uncovered, until noodles are tender, about another 10 minutes. I like using a thicker egg noodle in my soups because they hold their shape and texture better. I’m not a fan of mushy noodles, so the thicker cut noodles work perfectly for me!
Once your noodles are tender, add the chickpeas and chopped fresh parsley and remove from heat. Serve promptly for best results, and enjoy!
If you like this recipe, please be sure to share it with friends and family and leave me a review in the comments below!
Chickpea Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 large carrots peeled and chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 6 oz egg noodles dry
- 1 (15oz) can chickpeas (garbanzo beans) drained and rinsed
- 1/2 cup fresh parsley chopped
Instructions
- Heat olive oil in stock pot over medium-high heat. Add onions, carrots, and celery and saute 5-7 minutes or until slightly softened.
- Add minced garlic and saute an additional 30 seconds, or until fragrant.
- Add vegetable broth, salt, black pepper, dried thyme, and dried basil. Cover and let simmer for 10 minutes.
- Bring soup to a boil, add egg noodles and cook, uncovered, until tender, about 10 minutes.
- Add chickpeas and fresh parsley and immediately remove from heat.
Video
Notes
- To make this recipe vegan, simply omit egg noodles and replace with a vegan-friendly noodle.
- If desired, chicken broth can be used instead of vegetable (note that the soup will no longer be vegetarian).