comforting classic chickpea noodle soup
A homey nosh and sip to stay the winter bugses.
After Tampa’s annual trash parade this weekend (which I did not attend), I imagine nearly everyone who went is likely to come down with a cold at best and the ‘rona at worst. While soup is neither a diagnostic tool nor a treatment for illness, if you’re under the weather and need nourishment with minimal fuss, a big bowl of steaming broth is one of the most important tools you can acquire in your kitchen repertoire, or a skill you can force a partner or housemate to gain.
While I don’t do chicken, I love me some chickpeas. Saucy curry, salad, creamy tortellini soup, you name it, I’m probably tossing a can or two in the pot or pan. This little powerful legume is laden with minerals as well as fiber, not to mention serves as a solid alternative protein source AND can be turned into hummus or burgers. I think I need a chickpea burger soon, don’t you?
This soup takes on the traditional chicken noodle formula, twists it just a touch, and replaces the shredded meat with our rotund plant-based pal. Parmesan rind flavors the broth with a bit of cheesiness and lots of fresh herbs round out a fragrant bowl of soft noodles and veggies. It’s hearty, quick, and, as the title implies, comforting.
Chicken Noodle Who?
Take a few minutes at the start to chop up onion, carrot, and celery, and mince up some garlic as well as a handful of fresh thyme, oregano, and rosemary. Gather your chickpeas, pull a cube or carton or jar or broth from the fridge. Gentlemen, start your stovetops.
In a big soup pot or Dutch oven, saute the onion, carrots, and celery until soft and aromatic. Then, melt a couple pats of butter and swirl into the veggies before stirring in garlic, thyme, oregano, rosemary, and a touch of red pepper flakes if you want some sinus-snuffing heat. Sprinkle in some salt and pepper, too.
Pour in a buttload of broth – think 8 cups, more like 10 if you want to use two cans of chickpeas instead of the recipe’s listed one – and drop in a couple parmesan rinds. Bring to a solid boil, then dump in your egg noodles. You can use any short-cup pasta, but I prefer egg noodles since classic chicken noodle soup uses them and they’re a bit softer than, say, penne. In other words, more slurpable.
Soup Decor
Cook the noodles according to package directions, usually about 8-10 minutes for al dente depending on the brand. Once the timer dings, take out the parmesan rinds. Or leave them in as a baby-in-the-king-cake surprise for someone’s bowl. Probably yours, you unlucky bastard.
Finish off the pot with fresh lemon juice and fresh parsley. Taste for extra salt and pepper if needed.
I top off my bowls with a bit of shredded parmesan and some extra parsley. Of course, a good few hunks of baguette don’t hurt either. I actually prefer mine untoasted since sopping up broth kind of takes the crunch out of the bread anyway.
If you want a vegan soup, simply omit the parmesan rind and use vegan butter or margarine. Parmesan rind in general can be impractical for some to find/buy, so if you desire the cheesy backdrop you can stir in 1/3 cup fresh parmesan at the end of cooking to infuse the soup with the flavor. In general, parm isn’t necessary, but it’s really nice. Like not getting sick.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More comforting noodle-based dishes:
30 Minute Sesame Black Pepper Noodles with Crispy Sweet Potatoes
Rosemary Mushroom Pasta Carbonara
Ginger Pomegranate Tofu Ramen with Garlic Butter Mushrooms
comforting classic chickpea noodle soup
Ingredients
- 1 large yellow onion, diced
- 4 carrots, sliced into rounds
- 2 ribs celery, diced
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 1/4 tsp red pepper flakes, or to taste
- 8 cups vegetable broth or water
- 8 oz wide egg noodles
- 2-3 parmesan rinds
- 1 can chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- fresh parmesan and additional chopped fresh herbs, to garnish
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium. Saute the onion, carrots, and celery until soft, about 5-8 minutes. Melt the butter in the pot and toss in the garlic, thyme, oregano, rosemary, red pepper flakes, and a pinch of salt and pepper. Stir for one minute.
- Pour in the broth or water and the parmesan rinds. Bring to a boil. Drop in the pasta and cook until al dente, according to package directions, stirring occasionally. My noodles took about 8 minutes.
- Remove the parmesan rinds. Add the chickpeas, lemon juice, and fresh parsley. Stir until warmed through, another 2-3 minutes. Divide into bowls and top with fresh parmesan and parsley. Serve with crusty bread.
