This chickpea noodle soup is a vegetarian comfort food that can be ready in just 30 minutes. It’s perfect for a weeknight meatless meal!
When I was in elementary school, I loved chicken noodle soup. And by chicken noodle soup I mean the kind that came condensed in a can with those weird pieces of “chicken” in it. But I wasn’t the only one who regularly ate this soup. My dad was also an avid chicken noodle soup eater… and I may have hidden cans of soup in the back of the pantry so I could be sure I always had one available. I was so sneaky. (Well, until my mom found hoards of chicken noodle soup stuffed in the back of the pantry.)
Oh, how things have changed.
I almost didn’t post this recipe because it’s so simple. We’ve been making it for months but it almost felt too simple to share. Then I remembered that the recipes I make over and over are the ones I have to share with you. So add this chickpea noodle soup recipe to your must-make list!
While you can use any broth you like, I like the Edward & Sons’ Not-Chick’n Bouillon Cubes. They’re easy to keep in the pantry and they really taste like chicken broth! I also like Imagine Foods Vegetarian No-Chicken broth if you prefer to use a boxed version.
If you want to make a vegan version of this, you’ll have to pick up vegan egg noodles. Believe it or not, Walmart makes a version of egg-free noodles that are perfect in this soup! I typically use regular egg noodles but it’s nice to know there are options out there!Print
Chickpea Noodle Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 bowls
- 1 tsp olive oil
- 2 stalks celery, diced
- 1/2 cup shredded carrots
- 6 cups “not chicken” broth or vegetable broth
- 1 15oz can chickpeas, rinsed & drained
- 4 oz egg noodles, uncooked
- 1/4 tsp dried rosemary
- Salt & pepper to taste
- In a large pot, add the olive oil and heat over medium heat for 30 seconds.
- Add the celery and carrots and cook over medium heat for 8-10 minutes or until the vegetables start to soften.
- Add the broth, egg noodles, chickpeas and rosemary, and bring to a boil.
- Once boiling, reduce to a simmer and cook for 8-10 minutes or until the noodles are cooked.
- Add salt & pepper to taste,
I like to get Imagine Foods Organic No-Chicken broth. You can use vegetable broth, but it won’t have quite the same chicken soup resemblance.
This is one of those throw-together-pantry-dinners that Alex and I both love on a chilly night. It’s perfect with a big salad or some crusty bread, depending on what you’re craving.
Although I haven’t eaten chicken in over 10 years, sometimes I just crave things like this. It’s not the chicken I’m after, but I love those buttery egg noodles. I can’t really vouch for their nutritional value and you could certainly swap them out for something a little more nutritious like whole wheat noodles, but sometimes you need the real thing! And all those veggies and chickpeas balance things out quite nicely.
It’s a childhood favorite… just a little healthier!