- This is a light yet satisfying soup that’s an ideal choice for cold evenings or quick lunches.
- This soup is loaded with fiber, plant protein and antioxidants—perfect for cold and flu season.
- For more of a chicken noodle soup vibe, replace the vegetable broth with chicken broth.
In just 30 minutes, you can have a bowl of warm, comforting Chickpea Noodle Soup—optimal for busy weeknights when you need dinner in a hurry. Chickpeas are loaded with plant protein and fiber; they make a fun vegetarian replacement for chicken in this soup that includes a classic mirepoix of onion, celery and garlic. Carrots and whole-wheat pasta add a bit of heartiness and antioxidants, while Italian seasonings and parsley add a fresh touch. The vegetable broth is light and, along with a squeeze of lemon, brings all the flavors together. Keep reading for our expert tips, including how to save on prep time.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- To save time, consider using pre-chopped onions and carrots, or opt for a frozen mirepoix blend containing chopped onions, carrots and celery instead of fresh vegetables.
- For added greens, stir in a few handfuls of spinach or kale during the last 2 minutes of cooking. To make the soup heartier, consider adding shredded chicken or sliced shiitake mushrooms. For an herby touch, mix in chopped fresh dill along with the parsley.
- Use chicken broth in place of vegetable broth to lean more toward a chicken noodle soup.
- Adding a splash of soy sauce at the end of cooking will enhance the umami flavor, or you could sprinkle on some freshly grated Parmesan cheese.
Nutrition Notes
- Chickpeas bring plant protein power to this soup. In just ½ cup of chickpeas, you’ll get 1 more gram of protein than you do in one large egg. Chickpeas’ fiber contributes to a lower risk of heart disease and can help stabilize your blood sugar.
- Whole-wheat pasta adds more fiber and antioxidants to your bowl than white pasta does. With that said, some people don’t like the heartier taste and texture of whole-wheat pasta—and that’s OK. If you use white pasta, you’ll still get a little bit of fiber and energy-boosting carbohydrates.
- Carrots are loaded with antioxidants and vitamin A. The powerful plant compounds in carrots contribute to healthy eyes, skin, immunity, heart and brain.
- Vegetable broth doesn’t typically add much in the way of nutrition, except hydration. It can, however, add a lot of sodium to your bowl, which is why we recommend using lower-sodium broth for this soup. This allows you to flavor the soup more to your liking without extra, unnecessary salt.
