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.
Chickpea Noodle Soup
- 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
- 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!