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1-Pot Chickpea Noodle Soup
Comforting, 1-pot noodle soup made with chickpeas instead of chicken. Plant-based and gluten-free, and bursting with color, flavor, and wholesome ingredients!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 (bowls)
Calories: 352 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 2 Tbsp olive oil or avocado oil (if oil-free, sub twice the amount in water)
- 1/2 medium white or yellow onion, diced
- 3 cloves garlic, minced
- 5 medium carrots, scrubbed clean and sliced into 1/4-inch rounds
- 4 stalks celery, diced
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 7-8 cups vegetable broth (amount depends on desired thickness)
- 1 (15-ounce) can chickpeas, well rinsed and drained (see notes for chicken option if not vegan or vegetarian)
- 4 sprigs thyme
- 1 bay leaf
- 8 ounces vegan-friendly pasta noodles (spaghetti or other desired shape, gluten-free as needed)
FOR SERVING optional
- sourdough bread or gluten-free bread
- Fresh parsley 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.
Cup of Yum
Notes
- *If you prefer to add chicken, use this recipe as a guide. *Nutrition information is a rough estimate calculated with avocado oil and white spaghetti noodles, and without optional ingredients.
Nutrition Information
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
Monounsaturated Fat
6.9g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
1213mg
(51%)
Potassium
767mg
(22%)
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%)
Nutrition Facts
Serving: 4(bowls)
Amount Per Serving
Calories 352
% 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.