Chickpea Noodle Soup is perfect for cold weather or under-the-weather days! It’s comforting, nourishing, vegetarian, and delicious!
2cupsextra wide egg noodles
28ouncescanned chickpeas,rinsed and drained
1tablespoonfresh lemon juice
1tablespoonchopped fresh parsley
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook until vegetables are tender about 5 minutes. Add the garlic and cook for 2 more minutes.
Add the vegetable broth, thyme, ginger, turmeric, salt, and pepper.
Bring the soup to a low boil and stir in the egg noodles and the chickpeas. Cook for 10 minutes, stirring occasionally, or until noodles are soft. Stir in the lemon juice and parsley. Taste and add additional salt and pepper, if necessary.