Chickpea Noodle Soup
Updated April 28, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼ cup extra-virgin olive oil
- 2medium carrots, cut into ½-inch pieces
- 2celery stalks, cut into ½-inch pieces
- 1large yellow onion, finely chopped
- ¼ cup nutritional yeast
- 2thyme sprigs or bay leaves
- ¼ teaspoon ground turmeric
- ½ cup finely chopped dill or parsley
- Salt and black pepper
- 4cups vegetable broth
- 2(15-ounce) cans chickpeas, drained and rinsed
- 4ounces long, thin pasta, broken into short pieces, preferably angel hair
Nutritional analysis per serving (4 servings)
605 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 83 grams carbohydrates; 21 grams dietary fiber; 14 grams sugars; 28 grams protein; 1372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes.
- Step 2
Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point.
- Step 3
Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill.
Private Notes
Comments
I love this soup! Jacques Pepin once taught me through YouTube that I could substitute the vegetable broth for just water. So that’s the way I make it. And it’s delicious that way. Also, I use 6 cups of water (not 4) and 1 cup of ditalini pasta instead of angel hair (America’s test kitchen recommendation), both bay leaf AND thyme and even add a pinch of cumin (love cumin). I make this at least once a month.
Can you confirm 2 cups water, plus the stock, then another 2 cups of water? Seems like a lot of liquid?
We all enjoyed this. Added 8 oz pasta vs 4, used 4 c broth and 2 c water (decided that the additional 2 c was a typo). It's back on the menu for this week at the request of the kids, but this time I will double it!
I was excited to try this based on the rating and the exuberant comments but it was pretty blah. I followed the recipe exactly except for subbing in elbow macaroni instead of the angel hair based on comments. End result was fine, better when I added a bit of red pepper flakes. I would prob try other veggie soups before making this one again.
This is so good! I made it exactly as written except I added a squeeze of lemon at the end. I know people suggest cooking the pasta separately and adding it to each serving, but that’s leaving behind a ton of the flavor that gets cookies into the pasta so what I do instead is cook it all together and then strain the leftovers and store the broth separate from the pasta/beans/veggies mixture. Perfect!
What a bombshell! I give it 10 stars! Added 4 cloves of garlic, chopped finely; it gives the broth a rich buttery flavor. Also, Edward & Sons plant-based Not-Chick'n bullion in place of veggie broth really kicks it up a notch. Finally, I married fresh dill and fresh parsley (¼ cup each), and used both bay leaf and thyme sprigs. Everybody clapped!! Next time I'm gonna use 1 can chickpeas and 4 oz Butler soy curls, with all the other things. Perfect! Don't forget crusty bread for sopping.