This ultra comforting chickpea noodle soup recipe is my go-to when we are feeling a little under the weather or craving a simple cozy meal. The greatest thing about this version is how surprising the savings are without sacrificing any of that tasty warmth you expect from the classic!
Our Easy Chickpea Noodle Soup is:
So Comforting
Super Flavourful
Quick
And No Fuss!
The secret to this soup is in these simple swaps. We use:
Chickpeas vs. Chicken
Our Homemade Veggie Broth vs. Store-Bought Veggie Broth
And Chickpeas Cooked From Dried vs. Canned Chickpeas
Now why would we do that? When I think of classic chicken noodle soup, I think, pretty inexpensive and quick meal right? Well…
When we priced out our version and realized that those three simple swaps save AT LEAST CAD $10.00 that piqued our interest! This version is:
So Tasty And Cozy
More Cost Effective
Quicker To Make (No More Stressing That The Chicken Is Cooked)
And Made With Simple Ingredients You Likely Have On Hand
Save $10 Or More
Take a look at this! Our recipe cost varies by these amounts…
Chickpeas Cooked From Scratch & Homemade Broth = CAD $6.76
Canned Chickpeas & Store-Bought Broth = CAD $13.97
1 lb Chicken & Store-Bought Broth = CAD $18.27
That’s a savings of CAD $11.51 AND that’s using 1 lb of chicken when many recipes call for more! Oh, and we’ve priced the chicken at a wholesale price which is usually lower than your local grocery store.
Where’s The Protein
Not to worry!
Chickpeas have plenty of protein and they are also high in fibre. Both the protein and fibre will keep you feeling full and satisfied.
If you’re new to cooking with chickpeas and interested in the nutritional data, Healthline has a great breakdown of all the health benefits packed into these tasty little beans!
So dig in. Stir up a pot of this warm, cozy, chickpea noodle soup recipe and make your belly and your wallet happy! Let us know what you think in the comments below!
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The Most Comforting Chickpea Noodle Soup
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Vegan
Description
A chickpea noodle soup recipe for when you’re craving the classic! Replacing chicken with chickpeas makes this recipe cheaper & quicker!
Ingredients
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil (or water/broth)
- 2 cups carrots, chopped (2-4 carrots)*
- 1 ½ cups celery, chopped (about 4 ribs)
- ¼ tsp sea salt and black pepper, plus more to taste
- 8 cups vegetable broth (homemade or store-bought)
- 2 cups chickpeas, well rinsed and drained
- 4 sprigs of thyme
- 1 ½ – 2 cups mafalda corta noodles (130 g or use ¼-1/2 cup rice)
- optional: 1 bay leaf
- optional: pinch of chilli flakes
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- In a large pot over medium heat, saute the onion and garlic in olive oil or water for 2-3 minutes or until fragrant. Stir frequently. *If using water only, keep a close eye and add more as needed to prevent burning.
- Add the chopped carrots and celery. Season with salt and pepper. Cover and cook for 5 minutes, stirring occasionally.
- Add the broth, chickpeas, thyme, and bay leaf (optional). Raise the heat, cover the pot, and bring to a low boil (watch closely).
- When the soup is boiling, remove the lid and add the rice or noodles. Stir, and lower the heat to a simmer. *If using noodles, you can cook the soup until the veggies are nearly done and then just add the noodles for the last few minutes of the cooking time. This can help prevent the noodles absorbing too much broth. Brown rice will need a longer cooking time so add it right when the broth boils.
- Cook at a low simmer with the lid on for 15-20 minutes or until the veggies and noodles are soft and the flavours have melded. Stir occasionally to ensure the noodles don’t clump.
- When your soup is done, taste and adjust seasonings as desired. Adding salt, pepper, or chilli flakes for heat.
- To serve, remove the thyme sprigs and bay leaf. Ladle into bowls and enjoy with your favourite comfort cracker! Try my easy Seed Crackers for an extra protein boost.
- Store leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month. Add more broth when reheating if the noodles or rice have absorbed too much for your liking.
Notes
*Approximate Cost: CAD $6.76 ($1.13/serving) using chickpeas cooked from dried and homemade broth vs. CAD $18.27($3.05/serving) using chicken and store-bought broth.
*Using our simple homemade broth saves approx. $6. Save your veggie scraps in a freezer bag, then boil them for 30 minutes, and voila! Tasty homemade money saving broth always on hand!
*Make this recipe oil free by using water or broth to saute the veggies. Just keep a closer eye as you may need to add a bit more water or broth as it will dry up quicker.
*To make gluten-free, omit the pasta noodles and sub ¼ – ½ cup rice.
*Noodles or rice will absorb broth so be careful to not add too much! Err on the side of less if you’re unsure. I wouldn’t exceed 2 ½ cups of noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-pot
- Cuisine: American
Nathan
I don’t like celery so just used a bit extra carrot. I liked that it was simple. was just what I needed.
Kathryn Alexandre
This is great to hear! Thank you so much for letting me know you enjoyed it and for leaving a lovely star rating.
Jessy
My boyfriend is a very picky eater and this is one of the few recipes he loves for meal prep. Very quick to make and delicious.
Kathryn Alexandre
This is so great to hear! I’m glad it’s easy to meal prep and you both enjoy it! Thank you so much for letting me know and for the lovely star rating!