Cozy Chickpea Noodle Soup

A bowl of Cozy Chickpea Noodle Soup with egg noodles, carrots, chickpeas, and parsley, served with lemon slices on a white countertop. — Cozy Chickpea Noodle Soup — a nourishing one-pot meal made with chickpeas, noodles, and fresh herbs. Perfect for any day of the week.

Cozy Chickpea Noodle Soup is the ultimate feel-good bowl for chilly days, quick dinners, or when you’re just craving something warm and wholesome. With tender noodles, creamy chickpeas, fresh herbs, and a hint of lemon, this plant-based spin on the classic chicken noodle soup is nourishing, light, and so satisfying.

It’s incredibly easy to make—just one pot, a handful of pantry staples, and under 40 minutes from start to slurp. Plus, thanks to turmeric and garlic, it’s packed with flavor and immune-boosting goodness. Whether you’re meal prepping for the week or cozying up with a blanket and a bowl, this soup hits every comfort note.

Interestingly, chickpeas (also called garbanzo beans) have been a dietary staple for over 7,000 years. Beloved for their nutty flavor and protein-rich profile, they work beautifully in brothy soups—especially ones like this where their heartiness shines.

So, next time you’re craving comfort without the heaviness, make a pot of Cozy Chickpea Noodle Soup. It’s a bowl of pure feel-good energy.

Recipe Yield: 4 servings

INGREDIENTS

1 can (15 oz) chickpeas, drained and rinsed
1½ cups wide egg noodles (or gluten-free noodles)
6 cups low-sodium vegetable broth
¾ cup diced yellow onion
1 cup diced carrots
½ cup diced celery
3 garlic cloves, minced
1 tbsp olive oil
1 tsp dried thyme
½ tsp turmeric
½ tsp ground black pepper
1¼ tsp kosher salt
2 tbsp chopped parsley
1 tbsp lemon juice

INSTRUCTIONS

1. Sauté the aromatics:
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes until softened and fragrant.

2. Add spices and garlic:
Stir in minced garlic, dried thyme, turmeric, pepper, and salt. Cook for 1 more minute to toast the spices and release their aroma.

3. Pour in the broth:
Slowly pour in the vegetable broth, scraping up any bits at the bottom of the pot. Add chickpeas and bring the soup to a gentle boil.

4. Simmer the soup:
Reduce heat to medium-low and simmer uncovered for 12 minutes, allowing the flavors to meld and the chickpeas to absorb the broth.

5. Cook the noodles:
Add the egg noodles to the pot. Stir occasionally and cook for 8–10 minutes, or until noodles are tender but not mushy.

6. Finish with herbs and lemon:
Turn off the heat. Stir in chopped parsley and fresh lemon juice to brighten the flavor. Taste and adjust seasoning if needed.

7. Serve hot:
Ladle the soup into bowls and serve warm. Add a pinch of extra parsley on top for a fresh finish.

Helpful Tips to Perfect This Recipe

Use Homemade Broth for Richer Flavor
If you have time, simmer a quick veggie broth with onion skins, carrots, and celery scraps. It adds depth you’ll taste in every spoonful.
Don’t Overcook the Noodles
To avoid soggy noodles, simmer them until just tender, especially if you plan to store leftovers. They’ll continue softening in the broth.
Add Greens at the End
Want extra nutrients? Stir in a handful of baby spinach or kale just before serving. It wilts beautifully and complements the chickpeas.

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