This Cozy Chickpea Noodle Soup is the ultimate hug in a bowl! If you are looking for a plant based version of the classic chicken noodle soup then you have come to the right place. This recipe is bright and flavorful and incredibly comforting. It is packed with fresh ginger and turmeric which gives it a beautiful golden color and a healthy boost that is perfect for chilly days or when you are feeling a bit under the weather.
The best part about this soup is that it comes together in just about thirty minutes. It is a fantastic weeknight meal that the whole family will enjoy. By swapping chicken for chickpeas you get a hearty and protein packed dish that feels light yet satisfying. The addition of fresh lemon juice at the end really wakes up all the flavors and makes this soup stand out from the rest.
Why You Will Love This Recipe
- Quick and Easy: You can have a steaming bowl of soup on the table in about half an hour.
- Pantry Staples: Most of these ingredients are likely already in your kitchen right now.
- Health Focused: Ingredients like turmeric and ginger add a lovely depth of flavor and great health benefits.
- Kid Friendly: Even the pickiest eaters love the tender egg noodles and mild savory broth.
Tips for the Perfect Soup
- Do Not Overcook the Noodles: Keep an eye on your egg noodles so they stay tender and do not become mushy.
- Fresh is Best: Using fresh ginger and fresh thyme makes a world of difference in the final taste.
- Meal Prep Magic: This soup stores beautifully in the fridge and the flavors often get even better the next day.
Cozy Chickpea Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 large carrots chopped
- 2 celery ribs chopped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups extra wide egg noodles
- 28 ounces canned chickpeas rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- In a large pot or dutch oven heat the olive oil over medium high heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender which should take about 5 minutes.
- Stir in the minced garlic and cook for 2 more minutes until fragrant.
- Pour in the vegetable broth and add the thyme, fresh ginger, turmeric, salt, and pepper.
- Bring the mixture to a low boil.
- Stir in the egg noodles and the rinsed chickpeas.
- Cook for about 10 minutes while stirring occasionally or until the noodles are soft and perfectly cooked.
- Remove from heat and stir in the fresh lemon juice and parsley.
- Taste and add additional salt or pepper if you prefer.
- Ladle into bowls and serve warm.
