1-Pot Chickpea Noodle Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 (bowls)
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Calories
352 kcal
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Course
Main Course
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Cuisine
Vegan
1-Pot Chickpea Noodle Soup
Description
The 1-Pot Chickpea Noodle Soup features a base of sautéed onions, garlic, carrots, and celery cooked with chickpeas in vegetable broth. Thyme and bay leaf impart subtle herbal notes while the pasta cooks directly in the broth, soaking up the flavors. The combination yields a tender noodle texture with a light, flavorful broth that balances the earthiness of chickpeas and fresh vegetables.
The soup can be served on its own or with crusty sourdough or gluten-free bread for added texture. Its filling nature makes it suitable for lunch or a light dinner. Fresh thyme leaves or parsley add a bright finish when sprinkled on top.
Leftovers keep well refrigerated for several days and can be frozen. Adjust broth quantity depending on desired thickness. For a non-vegan version, chicken may be added following related guidelines. Seasonings can be adjusted after simmering to suit taste preferences.
Ingredients
- 2 Tbsp olive oil if oil-free, sub twice the amount in water, or avocado oil
- 1/2 medium onion white or yellow, diced
- 3 cloves garlic minced
- 5 medium carrot scrubbed clean and sliced into 1/4-inch rounds
- 4 talks celery diced
- 1/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 7-8 cups vegetable broth (amount depends on desired thickness)
- 1 (15-ounce) chickpeas see notes for chicken option if not vegan or vegetarian, canned, well rinsed and drained
- 4 prigs thyme
- 1 bay leaf
- 8 ounces pasta spaghetti or other desired shape, gluten-free as needed, vegan-friendly noodles
FOR SERVING optional
- sourdough bread or gluten-free bread
- parsley fresh or thyme
Instructions
- Heat a large pot over medium heat. Once hot, add oil and onions and sauté for 5 minutes, stirring frequently.
- Add garlic and sauté for 2 minutes more. Then add carrots, celery, salt, and pepper. Stir to combine.
- Cover and cook for 5 minutes, stirring occasionally. Then add broth (starting with lesser amount), drained rinsed chickpeas, thyme, and bay leaf. Bring to a low boil.
- Add noodles — break into smaller pieces for bite-sized noodles. Stir to separate, then stir occasionally while cooking to prevent them from sticking together.
- Once noodles are soft — about 10 minutes — reduce heat to a very low simmer and cover. Continue simmering for about 20 minutes to meld the flavors together.
- Taste and adjust seasonings as needed, adding more salt or pepper to taste. Remove thyme sprigs and bay leaf and serve with rustic bread or as is. Thyme leaves (or fresh parsley) make a colorful garnish.
- Store cooled leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
Notes
- You can substitute oil with extra water or avocado oil for oil-free preparation.
- Adding fresh herbs at the end brightens the soup's flavor.
- This recipe can be adapted with chicken instead of chickpeas for a non-vegetarian option.
- Store leftovers in the refrigerator for 3-4 days or freeze for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(bowls)
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 352 | 18% |
| Carbohydrates | 50.7g | 17% |
| Protein | 12.9g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 2.18g | 13% |
| Monounsaturated Fat | 6.9g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1213mg | 51% |
| Potassium | 767mg | 16% |
| Fiber | 11.7g | 47% |
| Sugar | 10.5g | 21% |
| Vitamin A | 17043IU | 341% |
| Vitamin C | 16.77mg | 19% |
| Calcium | 132.33mg | 13% |
| Iron | 2.94mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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