Go Back

Chickpea Noodle Soup

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


  • 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!