Go Back
Print

Chickpea Noodle Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 onion diced
  • 4 celery stalks cut into half moons
  • 4 carrots cut into coins
  • 2 garlic cloves minced
  • 1 tsp fresh thyme
  • 1/2 Tbsp salt + more to taste
  • 1 tsp pepper + more to taste
  • 1 bay leaf
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup dried wide egg noodles
  • 1-15 oz can chickpeas drained and rinsed

Instructions

  1. In a large pot, heat oil over medium heat. Add onions, carrots, and celery and cook, stirring often, until softened, about 5 to 7 minutes.

  2. Add garlic, thyme, 1/2 Tbsp salt, and 1 tsp pepper and saute for another minute. Add bay leaf, vegetable broth, and water and turn heat up to high. Bring to a boil and then reduce heat and simmer for 30 minutes.

  3. Stir in the noodles and chickpeas and simmer for another 5 minutes. Discard bay leaf and season with more salt and pepper, as needed.