Chickpea Noodle Soup

How to Make This Soup: Raise your hand if you agree, soup season IS the most wonderful season! Love soup season like I do and can’t get enough of this delicious chickpea soup.

Add in all other ingredients except for the noodles and let simmer for just about 15 minutes or so. Then, add in the uncooked noodles and mix all together until the flavors are blended. Serve up warm and enjoy.

Chickpea noodle soup is one of the more popular foods in the UK, so I thought I’d give you a few pointers and secrets on making it yourself. First things first, you need to get yourself some good quality chickpeas.

I recommend either buying whole un-roasted peas, but if you’re fancy, you could use tinned chickpeas as well. Set your cooking time according to the instructions on the tin, and cook for about 1 minute less than the cook time on the container.

Chickpea Noodle Soup is a staple of our healthy diet and is full of protein, iron, calcium, zinc, and all the other essential nutrients that our bodies need. Chickpea soup has been around for thousands of years. The Chickpea takes its name from the chickpeas, which are used to make this soup.

Although the name may be different it’s still very much chicken and it makes a great replacement for pasta in any recipe you try. Here are some ways you can incorporate chicken into your diet without frying:

Chickpea Noodle Soup

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This Vegetarian Chickpea Noodle Soup is made with a few items and full of plant-based protein to keep you feeling full for hours – perfect even as a meal!


  • 1 tablespoon olive oil

  • 1 large onion chopped

  • 4 large carrots chopped

  • 3 celery ribs chopped

  • 2 garlic cloves minced

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 15- ounce can chickpeas rinsed/drained

  • 8 ounces rotini pasta or other pasta

  • Fresh parsley for serving

  • 8 cups vegetable broth


  • In a large pot or saucepan, heat olive over medium high heat. Add onions, carrots and celery and cook until slightly softened, about 5-7 minutes. Add the garlic and thyme, and season with salt and pepper; and cook for an additional 2-3 minutes.
  • Add vegetable broth and bring mixture to a boil. Then add the chickpeas and pasta, reduce heat and simmer covered for 15 minutes.
  • Remove from heat, sprinkle fresh parsley, if desired, and serve immediately.


  • Storage: Store any leftovers in an airtight container. The soup will stay fresh for about 4-5 days.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of rotini pasta, you can use white rice or brown rice. If you’re using brown rice, be sure to add an extra 25 minutes to the cooking time though. You can also use potatoes, riced cauliflower, or chopped zucchini for some grain free and/or low carb options. Instead of chickpeas, you can use other beans while Great Northern white beans.

Reference : feelgoodfoodie.


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