This soup recipe will have you fooled its not a classic chicken noodle soup! It is incredible easy to make and the flavor is so savory and delicious.
Be sure to not skip out on the vegetable Better Than Bouillon. It really takes it to the next level!
I added about 4-5 ounces of baby Bella mushrooms to this soup and sautéed along with the other vegetables. This is not essential to the soup or flavor, but I encourage you to add them if you're a mushroom lover too!
Prep time 10 min. Cook Time 20 min. Serves 6-8.
CHICKPEA NOODLE SOUP
12-14 oz pasta (elbows or rotini work great!)
12-14 cups water or vegetable broth
1 Tbsp Vegetable Better Than Bouillon (this is a game changer!)
2 Tbsp olive oil
1 onion, diced
3-4 carrots, peeled and sliced
3-4 ribs celery, sliced
2 cans chickpeas, drained and rinsed
½ medium lemon, juiced
1 tspn dried oregano
½ tspn dried thyme
¼ tspn turmeric (for color and zest)
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped parsley
½ tspn salt
¼ tspn pepper
1. In a large stock pot or dutch oven, heat oil over medium heat. Add onion, carrots, celery and herbs. Add a splash of broth or water to prevent sticking. Cook for 6-7 minutes, stirring frequently.
2. Add the broth, Better Than Bouillon, chickpeas, and turmeric to the pot, and bring to a boil (this may take 7-10). Reduce heat to low and add pasta. Cook for 6 – 7 minutes, or until pasta is al dente.
3. Finally, add lemon juice and stir in the dried thyme and oregano, and chopped basil and parsley. Season with S+P to taste.
Store in the fridge for up to 5 days.
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