Warm Winter Chickpea Noodle Soup

Winter time is the best time for warm soup. Especially soups that bring you back to your childhood like your classic noodle soup. This winter I have found myself drawn toward many soups and this one has been amongst one of my favorites this year.


Chickpea Noodle Soup


  • 8 cups of veggie broth (Home-made or low sodium)
  • 3-4 carrots
  • 4-5 celery stalks
  • 3-5 swiss chard leaves or other greens
  • 2 cans of chickpeas
  • 1 cup of diced onion
  • 2-3 garlic cloves (or more)
  • 2tsp of Thyme
  • 2tsp of Parsley
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • About two cups of your favorite pasta or half of a box of spaghetti noodles broken into 2 inch pieces
  • 1 Bay leaf
  • (If I am fighting a cold I like to put in a pinch of cayenne pepper into my bowl)


  1. Dice up your onions, celery, carrots, garlic and swiss chard leaves and place the onions in a pan on medium heat with a little bit of water so they don’t stick.
  2. Cook the onions until translucent and then add the other veggie
  3. Cook all the veggies until they just start to get soft and add in the spices.
  4. Add the broth, bring to a boil and then add the noodles of choice and turn heat to a low simmer until noodles are cooked.
  5. Once the noodles are cooked add in the chickpeas and stir.
  6. Serve with your favorite crackers and enjoy!!!

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