Chickpea Noodle Soup

Course: Soup

Cuisine: American

Keyword: chickpea noodle soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 224kcal

Author: Megan Gilmore

Chickpea Noodle Soup is like a vegetarian chicken noodle soup, made with chickpeas instead of chicken. It's ultra flavorful and comforting!

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Ingredients

1 tablespoon olive oil
1 yellow onion , chopped
3 carrots , chopped
3 celery stalks , chopped
2 garlic cloves , minced
1 tablespoon tamari (gluten-free soy sauce)
1 teaspoon dried thyme
1 (15 oz.) can chickpeas
8 ounces short pasta
8 cups water
fine sea salt (I use Real Salt brand)
ground black pepper

Instructions

In a large stockpot, heat the olive oil over medium high heat and sauté the onion, carrots, and celery until they start to soften, about 8 minutes. Add in the garlic, tamari, and thyme and stir for 1 more minute.
Add in the chickpeas, pasta, water, 2 teaspoons of salt, and a 1/2 teaspoon of black pepper, and bring the liquid to a boil. Lower the heat to a simmer, and cook, uncovered, until the pasta is tender, about 10 to 15 minutes.
When the pasta is tender, adjust any seasoning to taste. I usually add another teaspoon of salt (start with just a 1/2 teaspoon at a time), and then serve warm. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for 1 of 6 servings, or about 2 cups of soup. This information is automatically calculated, and is just an estimate, not a guarantee.

Instant Pot directions: If you'd prefer to make this in the Instant Pot, use the Sauté function to complete Step 1, then press the Cancel button to change settings. Add in the ingredients in Step 2, secure the lid and turn the pressure release to sealing. Cook on high pressure for 4 minutes then allow the pressure to naturally release for 20 minutes. (This allows any foam to settle, so it won't spew out of the vent!) Move the pressure release to venting to release any remaining steam pressure. Season to taste, and serve warm.

Nutrition