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.
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.