Chickpea Noodle Soup

Chickpea noodle soup is a vegetarian take on the classic chicken noodle soup. Instead of chicken, it has chickpeas. It’s one of my go-to soups because it is simple and delicious. Perfect for when you’re feeling under the weather or carving a classic comfort food.

Chickpea Noodle Soup

Ingredients:

• 2 tablespoons of butter
• 1 medium onion, diced
• 3 to 4 cloves of garlic, minced
• 3 medium carrots, chopped crosswise
•  2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 15.5 oz can of chickpeas
• 6 cups vegetable broth
• 2 cups of egg noodles
• 2 Not-Chick’n bouillon cube

Instructions: 

1. Take a large soup pot and melt the butter over medium heat. Add the onion, garlic, celery, and carrots and saute for about 5 minutes. Add the oregano, salt, and pepper. and cook for a couple of minutes. Then add in the chickpeas, and broth and let everything come to a simmer for about 5 minutes.
2. Reduce the heat to medium-low, add the egg noodles, and let simmer for 6 to 8 minutes. Taste and add more salt and pepper if necessary.
3.  Once the noodles are tender, then your soup is ready to serve.

Notes: 

Get the print-friendly version here.

Related post: Vegan Tortilla Soup

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