Description
This chickpea noodle soup is a vegetarian comfort food that tastes just like the classic favorite! It can be ready in just 30 minutes and it’s perfect for a weeknight meatless meal!
Ingredients
Scale
- 1 tablespoon butter or olive oil
- 1 large white onion, diced
- 1 cup chopped celery (about 2 stalks celery)
- 1 cup chopped carrots (about 2 medium carrots)
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 8 cups vegan “chicken” style broth or vegetable broth (see note)
- 1 15oz can chickpeas, drained and rinsed
- 8oz egg noodles
- 1/4 teaspoon dried rosemary
- Salt & pepper to taste
Instructions
- In a large pot, add the butter and heat over medium heat for 30 seconds.
- Add the onion, celery, and carrots and cook over medium heat for 8-10 minutes or until the vegetables start to soften.
- Add the rosemary, parsley, and thyme and continue to cook for 2 minutes.
- Add the broth, egg noodles, and chickpeas, 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.
Notes
I like to use Imagine Foods Organic No-Chicken broth or Edward & Son’s “Not-Chicken” style broth. You can use vegetable broth, but it won’t have quite the same chicken soup resemblance.
Egg noodles contain eggs, so they’re not vegan. For a vegan option, try chickpea noodles. The Banza Gemelli noodles are perfect in this recipe!