Easy Chickpea Noodle Soup
A cozy, comforting, and hearty plant-based soup loaded with tender vegetables, home-style egg noodles, and protein-rich chickpeas. Ready in under 30 minutes, it’s perfect for weeknights or whenever you want a nourishing bowl of soup.
Ingredients
- 2 tablespoons butter
- 2 cups yellow onion diced
- 1 cup shredded carrots
- 1 cup celery sliced
- 4 cloves garlic finely minced
- 8-10 cups vegetable or chicken broth
- 1-2 bay leaves
- ½ cup corn kernels
- 15 oz can chickpeas drained and rinsed
- 6 oz home-style egg noodles
- 2 tablespoons pesto
- Salt & pepper to taste
- Grated Parmesan cheese for serving optional
Instructions
- Melt butter in a large soup pot over medium heat. Add onions, carrots, and celery. Cook, stirring often, until vegetables begin to soften, about 4-6 minutes.
- Stir in minced garlic and cook for 60-90 seconds until fragrant.
- Pour in broth and bring to a boil.
- Add chickpeas, corn, egg noodles, and bay leaves. Cover and reduce heat to a simmer. Cook for 15-20 minutes, until noodles are tender.
- Remove from heat and discard bay leaves. Stir in pesto. Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan if desired.
Notes
- Use vegetable broth and a vegetarian pesto to keep it vegetarian.
- Swap egg noodles for gluten-free or rice noodles if needed.
- Soup stores well refrigerated for up to 3 days. Reheat gently with a splash of broth.
- Nutritional Information is an estimate only and will vary depending on specific brands and ingredient substitutions.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 2.5gCholesterol: 15mgSodium: 650mgFiber: 6gSugar: 5g
Tried this recipe?Let me know how it was!