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.