Veggie Chickpea Noodle Soup

Veggie Chickpea Noodle Soup, what a mouthful right? Since cutting out meat from my diet, I’ve been looking for recipes similar to my traditional meals with meat replacements. I’ve always loved chicken noodle soup, so when I found this recipe I jumped right into my kitchen to make it! The chickpeas are a great replacement for the chicken. This soup is extremely easy to make and taste delicious! I hope you enjoy!

What You’ll Need:

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • Carrots, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Plenty of freshly ground black pepper
  • 12 ounces wide noodles
  • 2 15.5 cans chickpeas, drained and rinsed
  • Large pot to cook in

What To Do:

  1. Chop your all your veggies first (carrots, celery, onion and garlic).
  2. Heat you oil in the pot first for 2 minutes, then add in onion, carrots, and celery, cooking for about 10 minutes. Next, add your garlic, and cook that for another minute or so.
  3. Add 4 cups of vegetable broth, thyme, basil and pepper (only add salt if chickpeas and broth are unsalted), and bring to a boil, simmer covered for about 10 minutes.
  4. Add the last 4 cups of vegetable broth, and the noodles – cook until pasta is ready.
  5. Close the heat and stir in your chickpeas and parsley.
  6. Serve hot.

*you may need to add water to soup if not enough broth*

I hope you all enjoyed this recipe! This soup is absolutely delicious and is perfect for all my vegan/vegetarian friends! This has been my go-to soup all Fall, and will continue to be into the Winter! Thanks for reading!

This recipe has been adapted from Umani Girl

2 Comments

  1. Marta
    November 6, 2017 / 10:23 pm

    I will try it! 😍

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