Chickpea Noodle Soup
Chickpea Noodle Soup is perfect for cold weather or under-the-weather days! It’s comforting, nourishing, vegetarian, and delicious!
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon fresh ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups extra wide egg noodles
- 28 ounces canned chickpeas, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped 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.
Ladle the soup into bowls and serve warm.
Calories: 222kcal, Carbohydrates: 36g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 11mg, Sodium: 2028mg, Potassium: 319mg, Fiber: 7g, Sugar: 5g, Vitamin A: 4156IU, Vitamin C: 5mg, Calcium: 64mg, Iron: 2mg