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’m so happy with this soup! Made it to take camping and am having a bowl before I pack it up and refrigerate it. Used four cups broth and added an extra two cups water. There’s not too much broth. The only thing I did differently was to add chopped mushrooms to the veggie mix. I’d say the pasta is optional.
This is a great find! Quick and delicious. I didn't have fresh parsley, but I minced up the leaves from the celery hearts and figured since parsley and celery are related, it would be ok.. Didn't have dill, either, but I did have chives. They were good, but didn't add contrast, like the dill would have. I'm not the biggest dill fan, but maybe I'll try it. In the meantime, I acquired some parsley that I'll use at the end to garnish. I'm making it again tomorrow! (Plus, this is a great base.)
If storing leftovers, consider cooking single servings of the noodles separately, just before reheating the soup. Using an 8” saucepan, I cook a few ounces of noodles, drain them, then transfer to my soup bowl. I then reheat my soup in the same saucepan. When the soup is hot and ready, I pour it over the noodles. This prevents the noodles from absorbing the broth and getting mushy in the fridge.
@Erik Doing this so we can take this soup to reheat on our camping trip and didn’t want mushy noodles!