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!