Chickpea Noodle Soup
Updated April 27, 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!
This is indeed a delicious soup. Used half a bag of fideos, short pieces of vermicelli sold in the Mexican grocery aisle. They are typically browned in a skillet with a little bit of oil, which really enriches their flavor. Strangely, I had no turmeric, but did find a little bit of saffron, which added a subtle aroma and depth of flavor as well as color. Also had to sub dried dill and thyme, and no nutritional yeast (not something I use). Used the liquid from the garbanzos in the broth.
This is delicious! Doubled the carrots, celery, turmeric, dill, and bay + thyme; used two not-chicken bullion cubes; orzo for the pasta. Not often that payoff to simplicity ratio works out this well! Plus it’s healthy? Great recipe.
Love this! Had to avoid chickpeas due to a dietary issue as my partner recovers from surgery, so I subbed sliced crimini mushrooms (cooked with the veg in the beginning) & a bag of Quorn chick’n pieces (12oz). So delicious! The texture of the angel hair with the flavorful broth is stunning. Will definitely make this over & over.