Chickpea “Chicken” Noodle Soup
Servings: 4-6
Prep Time: ~15 minutes
Cook Time: ~30 minutes
Ingredients
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- 1 tbsp olive oil
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- 1 medium onion, diced
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- 2 carrots, sliced
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- 2 celery ribs, sliced
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- 3 cloves garlic, minced
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- 1 tsp dried thyme
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- ½ tsp dried rosemary
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- ½ tsp turmeric (optional, for color)
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- 6 cups vegetable broth
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- 1 can (15 oz) chickpeas, drained and rinsed
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- 6-8 oz noodles (whole wheat, protein +, lentil pasta)
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- Salt and black pepper to taste
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- Optional: squeeze of lemon for brightness
- Fresh parsley for garnish
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened (about 5–7 minutes).
- Add garlic and herbs: Stir in garlic, thyme, rosemary, and turmeric; cook for 1 minute until fragrant.
- Add broth and chickpeas: Pour in vegetable broth and chickpeas; bring to a boil.
- Add noodles: Reduce heat to a simmer, add noodles, and cook until tender (about 8–10 minutes).
- Season and finish: Taste and adjust with salt, pepper, and a squeeze of lemon. Garnish with fresh parsley.
- Serve hot with crusty bread for a cozy meal!
