Why this soup?
The soup that makes a comeback every single season…
This soul-warming bowl of goodness always finds its way onto our dinner table.
Why? Because kids love noodles, and I love broth.
It’s a simple bowl that comes together easily and somehow always leaves the kids asking for more noodles. And even if certain veggies get pushed aside on other nights, this is the soup I make when someone isn’t feeling their best. It’s cozy, nourishing, and just works every time.
Note: You can absolutely use water if you don’t have a broth you love or one without unnecessary additives. But I’ve found that using a good-quality store-bought broth or homemade broth makes a big difference in the flavor here—it takes it from simple to so comforting.
Ingredient Benefits
- Carrots: Rich in beta-carotene, carrots support eye health and add natural sweetness to the soup.
- Onions: Onions contain antioxidants and compounds that support immune health.
- Garlic: Garlic is known for its natural antibacterial and immune-boosting properties.
- Broth: A good-quality broth provides minerals and hydration while supporting gut health.
- Turmeric: Turmeric contains curcumin, which has powerful anti-inflammatory benefits.
- Cayenne Pepper: Cayenne can help boost circulation and gently warm the body.
- Celery: Celery adds hydration and contains antioxidants that support digestion.
- Garbanzo Beans: Garbanzo beans are packed with plant-based protein and fiber to keep you full.
- Thyme: Thyme has antimicrobial properties and adds a comforting, earthy flavor.
- Brown Rice Noodles: Brown rice noodles are a gluten-free option that provide easy-to-digest energy.
- Peas: Peas are a great source of plant protein, fiber, and vitamins like vitamin C.
Healthy Chickpea Noodle Soup
This cozy chickpea noodle soup is the perfect balance of simple and nourishing. Made with pantry staples, plenty of veggies, and a flavorful broth, it’s a go-to meal for busy nights or when someone needs a little extra comfort. Kid-friendly, customizable, and easy to make in one pot.
Ingredients
- ½ sweet onion chopped
- 2 garlic cloves minced
- 4 carrots chopped
- 2 celery sticks chopped
- ½ tsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- ¼ tsp pepper
- Couple shakes of turmeric
- Couple shakes of cayenne pepper adjust based on preference
- 4 cups penne brown rice noodles
- 2 cups broth (this adds a lot of flavor) veggie, beef or chicken bone broth
- 6 cups water adjust depending on how brothy you like it
- 1 16 oz can garbanzo beans drained and rinsed or make your own! See notes
- 1–2 cups frozen peas served in individual bowls
- Optional: fresh cilantro for garnish
Instructions
- Chop the onion, garlic, carrots, and celery.
- In a large pot over medium heat, add a small amount of water and sauté the onion, garlic, carrots, and celery until the onion becomes translucent.
- Add garlic powder, thyme, salt, pepper, turmeric, and cayenne pepper. Stir until fragrant.
- Pour in the broth, water, and brown rice noodles. Bring to a boil.
- Reduce to medium heat and cook, stirring frequently, until the noodles and carrots are tender.
- Add the garbanzo beans and stir to combine.
- Ladle into bowls and let each person add frozen peas to their liking (this helps cool the soup, too!).
- Garnish with cilantro if desired and serve warm.
