Chickpea Noodle Soup
Updated April 27, 2025
Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
2 medium carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
1 large yellow onion, finely chopped
¼ cup nutritional yeast
2 thyme sprigs or bay leaves
¼ teaspoon ground turmeric
½ cup finely chopped dill or parsley
Salt and black pepper
4 cups vegetable broth
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces long, thin pasta, broken into short pieces, preferably angel hair
Nutritional analysis per serving (4 servings)
83 grams carbs; 605 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 21 grams fat; 21 grams fiber; 1372 milligrams sodium; 28 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes.
- Step 2
Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point.
- Step 3
Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill.
Private Notes
Comments
I love this soup! Jacques Pepin once taught me through YouTube that I could substitute the vegetable broth for just water. So that’s the way I make it. And it’s delicious that way. Also, I use 6 cups of water (not 4) and 1 cup of ditalini pasta instead of angel hair (America’s test kitchen recommendation), both bay leaf AND thyme and even add a pinch of cumin (love cumin). I make this at least once a month.
Can you confirm 2 cups water, plus the stock, then another 2 cups of water? Seems like a lot of liquid?
We all enjoyed this. Added 8 oz pasta vs 4, used 4 c broth and 2 c water (decided that the additional 2 c was a typo). It's back on the menu for this week at the request of the kids, but this time I will double it!
Used dried herb conversion for dill- still turned out amazing. Had LaMolisana sepia pasta on hand- delightful. I love this soup!
This was absolutely delicious. We used dill this time and it was amazing. Going to try thyme next time just to see how that comes out. This one goes straight to the top of our favorites repeat list.
This fills the chicken-noodle-soup-sized hole in my heart that has been there since I became a vegetarian over 35 years ago. I enjoy it with egg noodles instead of the angel hair. It freezes well.