Chickpea Noodle Soup

The weather is finally becoming chilly here in California, which motivates me to make lots of soups. This high-protein soup is a vegan alternative to the classic chicken noodle soup. Enjoy!

Preparation + Cook Time: 50 minutes

Makes 8-9 servings


  • 1 small yellow onion
  • 2 Tbsp olive oil
  • 1/4 tsp minced garlic
  • 1 cup of chopped carrots
  • 3 stalks of celery, chopped
  • 1/2 cup of chopped parsley
  • 1 Tbsp of finely chopped oregano
  • 1 tsp of dried thyme
  • 2 cans of chickpeas, drained
  • 6 cups of vegetable broth
  • juice of 1 lemon
  • 3 cups of cooked macaroni (or any kind of noodle)
  • salt and pepper


  1. In a large soup pot, sauté the onion and garlic in the olive oil until they are soft.
  2. Add the carrots and celery. Sauté for about 4-5 minutes. Now add the parsley, oregano, thyme, and chickpeas. Keep on medium heat for an additional 4-5 minutes and continue to stir the vegetables around in the pot.
  3. Slowly add the vegetable broth and lemon juice to the pot whilst stirring the veggies. Once all the liquid is added, bring to a boil.
  4. Once at boiling point, turn the pot down to low and put the lid on. Simmer for 15 minutes.
  5. Add the cooked noodles to the pot. Add salt and pepper to taste. Continue to simmer for an additional 10 minutes.
  6. Serve up!

Benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Carrots are high in vitamins which are great for your eye sight, skin, and hair.

-Celery helps lower cholesterol, lowers inflammation, treats high blood pressure, protects liver health, and helps digestion.

The benefits of these ingredients were researched from