Chickpea Noodle Soup
Chicken noodle soup gets a gluten-free and vegan makeover with this nutrient-rich, one-pot Chickpea Noodle Soup. Packed with fiber, protein and a ton of vitamins and minerals, this vegan noodle soup is a hearty and satisfying meal you'll want to enjoy over and over again. Easy to make on the stovetop or in a slow cooker and with an oil-free option.
Servings 6
Calories 200kcal
Equipment
Ingredients
- 2 tablespoon olive oil or ¼ cup vegan Pinot Grigio for the oil-free option (omit for slow cooker method)
- 3 medium carrots, peeled and chopped
- 2 large ribs celery, chopped
- ¼ cup diced yellow onion (approximately ½ small onion)
- 2 cloves garlic, minced
- sea salt or kosher salt to taste
- 8 cups gluten-free *vegetable broth, low sodium if desired (use 6 ½ cups for slow cooker method)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon fresh chopped parsley (substitute 1 teaspoon dried parsley if desired)
- ½ teaspoon dried thyme
- ⅛ teaspoon turmeric
- 4-6 oz. gluten-free pasta - I used a lentil/rice blend (use 4 oz. if you like more broth in your soup and up to 6 oz. if you prefer more pasta; feel free to use wheat-based pasta if not avoiding gluten)
- freshly ground black pepper to taste
- juice of 1 lemon (optional)
Instructions
FOR THE STOVETOP METHOD
- Heat olive oil in a soup pot over medium heat. Add carrot, celery, onion and garlic, and season with salt to taste. Cook until veggies are tender, stirring occasionally (approximately 8-10 minutes). For the oil-free option, add carrot, celery, onion, garlic, salt to taste and ¼ cup wine to a soup pot. Turn heat to medium and cook until veggies are tender and wine has evaporated, stirring occasionally (approximately 8-10 minutes).
- Stir in broth, chickpeas, parsley, thyme and turmeric and bring to a boil. Once boiling, reduce heat to medium-high, and cook for 15 minutes.
- Stir in additional kosher salt and freshly ground black pepper to taste.
- Stir in pasta and freshly squeezed lemon juice (if using) and cook over medium-high until pasta is tender (approximately 10 minutes).
FOR THE SLOW COOKER METHOD
- Add carrots, celery, onion, garlic and chickpeas to the slow cooker. Add broth, parsley, thyme and turmeric and stir.
- Cook for 3-4 hours on high or 5-6 hours on low.
- Stir in additional kosher salt and freshly ground black pepper to taste.
- Stir in pasta and freshly squeezed lemon juice (if using). Turn the slow cooker to high if it had previously been on low. Continue to cook until pasta is tender (approximately 10-15 minutes).
Video
Notes
*Note that the color of the soup will vary depending on the brand of vegetable broth you are using.
**To remove the skin from a chickpea, simply rub it gently between your fingers and the skin will fall right off.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat refrigerated leftovers on the stovetop or in the microwave. Leftovers can also be frozen for up to 3 months; however, the pasta may break apart during reheating. If frozen, defrost completely in the refrigerator before use. Once defrosted, reheat on the stovetop, and be sure you bring the soup to a boil.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated based on using 4 oz. of a lentil/rice blend pasta. Using more or a different pasta will change the nutritional information. The olive oil option was also used to calculate nutrition. Using wine for the stovetop method or omitting entirely for the slow cooker method instead will change the calculation.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Fiber: 6g