Chickpea Noodle Soup Recipes

CHICKPEA CHICKEN-NOODLE SOUP

Add some protein power to your chicken noodle soup with the addition of chickpeas. Cilantro and tomatoes add color and zest.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Chickpea Chicken-Noodle Soup image

Steps:

Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
Photograph by Antonis Achilleos

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces spaghetti, broken into small pieces
1 carrot, thinly sliced
2 cloves garlic, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh cilantro
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can diced tomatoes
Kosher salt and freshly ground pepper
2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced

VEGAN CHICKPEA NOODLE SOUP

Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.

Provided by Taylerand20

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

Vegan Chickpea Noodle Soup image

Steps:

Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g

Ingredients

2 tablespoons olive oil
3 large carrots, diced
3 stalks celery, diced
1 large yellow onion, diced
5 cloves garlic, minced
12 cups vegetable broth
2 teaspoons herbes de Provence
3 dried bay leaves
½ teaspoon ground black pepper, or more to taste
1 (12 ounce) package wide vegan noodles
2 (15 ounce) cans chickpeas, drained and rinsed
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice

CHICKPEA NOODLE SOUP

The perfect combo of simple + comfort + flavor, this Chickpea Noodle Soup is a wholesome cold-and-flu-fighting champ. Though we love it enough to make it when we're feeling just fine, too!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

Chickpea Noodle Soup image

Steps:

Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened - about 8 minutes.
Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente - my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion (diced (about 1 cup))
2 carrots (peeled and diced (about 1 cup))
1 celery stalk (diced (about 1/2 cup))
1 medium clove garlic (minced)
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups 32 ounces low-sodium vegetable broth
1 15-ounce can chickpeas, drained
1 and 1/2 cups egg noodles (or substitute a vegan pasta if you prefer)
1/4 cup fresh parsley (minced)
1 tablespoon freshly squeezed lemon juice (plus lemon wedges for serving if desired (optional but highly recommended))

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