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Chickpea Noodle Soup

Published on January 15, 2015 By Emily. Updated on August 8, 2020

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I first read about Chickpea Noodle Soup on Sarah Matheny’s now defunct blog, Peas and Thank You (Update: the site is back up with all the recipe archives!).  Sarah’s version is awesome, but for me chicken noodle soup has always been about simplicity, mostly because I always ate the canned version growing up.

chickpea noodle soup | Relishments.com

It’s been below freezing most days in the Berkshires lately, and if that doesn’t call for soup, I don’t know what does.  This Chickpea Noodle Soup is the type of recipe I turn to when I don’t have a lot of time, or for Sunday lunch which I’m always at a loss for.  It’s fairly fast and uses ingredients I always have in my pantry.  You can certainly fancy it up by sautéing some onion at the beginning of the recipe or adding celery or other vegetables, but I find this soup satisfying without making extra work (or dishes!) for myself.

Chickpea Noodle Soup

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 -4 servings

Ingredients
  

  • 4 cups vegetable broth
  • 14 ounce can chickpeas
  • 1 tablespoon olive oil
  • 2 carrots sliced
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups egg noodles uncooked
  • salt and pepper to taste
  • optional: minced onions chopped celery

Instructions
 

  • Drain and rinse the chickpeas. In a blender, combine half the chickpeas and the vegetable broth. This makes the soup's texture thicker and creamier. Set this mixture aside.
  • In a medium sized pot, heat the olive oil over medium heat. Add the sliced carrots and cook until slightly soft. (If you're using onions and/or celery, add them here)
  • Add the remaining chickpeas and Italian seasoning. Stir to combine and add the blended broth and chickpea mixture.
  • Heat the soup until boiling. Add the egg noodles and cook according to package instructions (mine took 7-9 minutes). Season to taste.
  • Serve and enjoy!

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Filed Under: recipe, soup/stew, vegetarian, weeknight Tagged With: recipe, soup, vegan, vegetarian

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Comments

  1. Doug says

    February 20, 2015 at 3:30 pm

    Thanks for the recipe. I bet the italian seasoning does help add some flavor that might be missing without the onion and celery.

    • Emily says

      February 21, 2015 at 2:40 pm

      Thanks for stopping by, Doug! The onion and celery are a great addition when I have them in the house and I have time to include them. That’s one of the great things about this (and most) soup recipes…it’s flexible!

Trackbacks

  1. Recipe Wednesday: Slow Cooker and Crock Pot Recipes says:
    January 28, 2015 at 8:01 am

    […] from top left:  Chickpea Noodle Soup from Relishments, Apple and Pumpkin Soup with Sausage from Running in Chucks, Seriously Simple […]

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