Chickpea Noodle Soup

This vegetarian Chickpea Soup recipe is made with canned chickpeas, veggies, herbs, broth and Parmesan cheese.   It’s a quick and easy chickpea noodle soup to pull together in about 20-25 minutes.

This vv egetarian chickpea noodle soup recipe is easy to make and it has all the comforts of a classic chicken noodle soup.  It’s a perfect nourishing soup to make when the weather turns chilly or when you’re feeling a tad under the weather. 

Chickpea Soup Recipe

This is the short list of ingredients that you’ll need to make this richly flavored chickpea soup.

• Vegetables. We use a combo of Onion, celery, carrots and garlic. 
• Broth. You can use either chicken broth or vegetable broth for this soup.
• Herbs. We use Italian herbs, bay leaves and fresh thyme to season this soup.
• Chickpeas. We use canned chickpeas for this recipe, but you can also use homemade cooked chickpeas as well.
• Cheese. Adding a little Parmesan cheese to this soup adds a rich flavor.
• Noodles. Use whatever noodles you like best.
• Garnish. Sprinkle in chopped fresh parsley and grated Parmesan cheese.

Find printable recipe with the measurements below.

How To Make Chickpea Soup

1. Saute veggies. Saute the onion, carrots, celery and garlic in a bit of extra virgin olive oil.  I often chop up a tablespoon or two of the celery leaves to add to soups because it adds a lot of flavor.
2. Season. Add the Italian herbs, fresh thyme sprig and bay leaves.
3. Simmer. Pour in the broth and add the parmesan cheese wedge. Simmer on low heat for about 10-15 minutes or until the veggies are fork tender.  If you want to make this chickpea noodle soup vegan, just omit the parmesan cheese and use vegetable broth instead of chicken broth.
4. Cook Noodles. While the soup is simmering, bring a pot of salted water to a boil and cook the noodles until just al dente.
5. Add Chickpeas. Add the chickpeas to the soup.
6. Serve. Add noodles to each bowl before serving and ladle soup into each bowl over noodles. 
7. Garnish. Garnish with extra chopped parsley and grated or shaved parmesan cheese.

I use low-sodium chicken broth when making this soup, then add a little salt and freshly ground black pepper to taste.  The added parmesan cheese to this soup while it simmers gives this soup a delicious rich flavor.  I love the classic chicken noodle soup-like flavors in this  soup.  I also love that it’s one of those easy soups you can pull together using pantry staples.  

Looking For More Soup Recipes To Make?

• Italian Lentil Soup
• Turmeric Cauliflower Chowder
• Coconut Curry Soup with Chickpeas
• Creamy Cauliflower White Bean Soup
• Black Bean Soup

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Yield: 4 servings

Chickpea Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This vegetarian Chickpea Soup recipe is made with canned chickpeas, veggies, herbs, broth and Parmesan cheese.   It's a quick and easy chickpea noodle soup to pull together in about 20-25 minutes.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 large carrots, chopped
• 2 large celery stalks, chopped
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons Italian herbs
• 2-3 sprigs fresh thyme
• 2 bay leaves
• 2 15-ounce cans chickpeas (garbanzo beans)
• 8 cups low-sodium vegetable broth
• 1-inch piece of parmesan cheese 
• 1/4 cup fresh parsley, chopped
• season with salt and freshly ground black pepper to taste
• cooked noodles (I used gluten-free brown rice noodles for this soup)

Instructions

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and carrot and saute for 5-7 minutes. Stir in garlic and cook another minute more.
2. Add broth, Italian herb, thyme sprigs, bay leaves and parmesan cheese to the pot with the vegetables and bring to a boil.
3. Lower heat and simmer for 10-15 minutes or until the vegetables are tender.
4. While the soup is simmering, bring a pot of water to a boils and cook the noodles al dente according to the directions on package. Drain and toss noodles in a teaspoon of olive oil to prevent clumping.
5. Remove soup from heat, discard thyme sprig and bay leaves and add the chickpeas and parsley.
6. Add noodles to bowls and ladle soup over the noodles. garnish with more parsley.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 558Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 1mgSodium: 455mgCarbohydrates: 83gFiber: 19gSugar: 16gProtein: 23g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.