Dappled with fresh ginger and lemon juice, this Roasted Garlic Chickpea Noodle Soup is like a hug in a bowl! It uses egg noodles and chickpeas for a hearty vegetarian take on classic chicken noodle soup.
There's no soup quite like chicken noodle soup, so us vegetarians invented the chickpea noodle soup. I already have an Instant Pot Chickpea Noodle Soup recipe, but I wanted to share a stovetop recipe that's packs even more flavor.
This Roasted Garlic Chickpea Noodle Soup is the perfect vegetarian sick day or chilly day soup. It features egg noodles, fresh ginger, and roasted garlic.
It's a quick soup to make if you roast the garlic in advance. I like to roast garlic a day or two before I make the soup, basically whenever I'm already using the oven, I just throw a bulb of garlic in.
By the way, while testing this recipe I served it with these Blueberry Corn Muffins and I highly recommend making them while the soup simmers!
Ingredients
- Egg noodles: Because of this ingredient, this isn't a vegan soup. If you prefer a different pasta shape, use 8 ounces of any medium pasta instead.
- Roasted garlic: Use an entire bulb of roasted garlic to impart a nuttier, mellower garlic flavor than fresh garlic. I don't find this soup to be overpoweringly garlicky, but I do really like garlic. This ingredient can be omitted, if desired.
- Chickpeas: Just one can, or 1.5 cups, of drained and rinsed chickpeas.
- Veggie broth: I recommend using a mix of Better than Bouillon vegetable base or no chicken base, if it's available at your grocery store. I don't see the no chicken base as often, so I typically use the vegetable base for soup.
- Mirepoix: This is onion, celery, and carrots. I like to chop the carrots instead of dicing so that there are larger pieces in each bite of the soup.
- Ginger: Don't skip the fresh ginger, it adds so much to the broth. I recommend starting with ½-inch of ginger and increasing to taste. I use a Microplane to grate the ginger into a paste so that it distributes into the soup more evenly. The smallest holes on a box grater also work.
- Yellow miso: Red or white miso also work, they'll just impart a slightly different flavor. Because chicken noodle soup is flavored mostly by chicken, it's important to add some umami-rich ingredients to a vegetarian version.
- Herbs: I use dry herbs for practicality's sake, but these can be replaced with 1 tablespoon freshly chopped herbs, if desired.
Cassidy's top tip
This soup is ready in just over 30 minutes if you roast the garlic in advance.
Next time you roast vegetables or make a sheet pan meal at 400F to 425F, add the foil-wrapped garlic to the sheet pan.
Squeeze the roasted garlic cloves into a jar and refrigerate for 3-4 days, or freeze for up 3 months. Roasted garlic on demand!
Storage notes
- Egg noodles soak up a lot of liquid as they cool, so note that leftovers will be a lot less brothy. This can be combatted by adding extra vegetable broth to the soup while it simmers, but I find that that makes the initial soup too thin. Add extra vegetable broth to leftovers, or just enjoy as is.
- Leftovers are best within 3-4 days. Let the soup cool before transferring to the fridge.
- Noodle soup can be frozen, but the noodles will be a little mushier after thawing. I recommend cooking the noodles a little less than al dente if you plan to freeze a portion, as they will continue to soak up the liquid as the soup cools.
More cozy vegetarian soups
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Roasted Garlic Chickpea Noodle Soup
Equipment
- 1 6 quart Dutch oven or stock pot
Ingredients
- 1 bulb garlic see note #1
- 2 tablespoons olive oil plus more as needed
- ½ large sweet yellow onion diced; or 1 small onion
- 3 whole carrots peeled and chopped
- 3 stalks celery diced
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon table salt
- 1 teaspoon dry parsley
- 1 teaspoon dry rosemary
- 1 teaspoon dry thyme
- 7 to 9 cups vegetable broth see note #2
- 15 ounce can chickpeas drained and rinsed
- ½ teaspoon paprika
- ⅛ teaspoon nutmeg
- 1 tablespoon yellow miso red or white also work
- 6 ounces wide egg noodles see note #3
- 1 inch ginger
- ¼ cup freshly chopped parsley optional
- 1 medium lemon
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400F. Slice the top ½-inch off of the garlic clove. Remove any easily removeable garlic skin. Drizzle with enough olive oil to coat, then wrap in a piece of foil. Roast at 400F for 35-45 minutes, or until the garlic is soft and easily comes out of the garlic skin.
- Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle with 2 tablespoons of olive oil. Once hot, add the onion, carrots, celery, and salt. Sauté until the onions start to turn translucent, about 5 minutes.
- Stir in the parsley, rosemary, and thyme. Sauté another minute, or until the herbs are aromatic. Stir in 7 cups of vegetable broth, the drained chickpeas, paprika, and nutmeg.
- Squeeze the roasted garlic into a small bowl or jar. Add the miso and 1-2 tablespoons of the vegetable broth. Whisk into a thick paste, then add into the soup, stirring to combine.
- Using a Microplane or the smallest holes on a box grater, grate ½ inch (roughly 1 ½ teaspoons) of ginger. Stir into the soup and taste, adding the remaining ½ inch of ginger, if desired.
- Bring to a boil, then stir in the egg noodles. Boil the soup until the egg noodles are al dente, about 8-10 minutes. Reduce heat to a gentle simmer.
- Taste the broth, adding additional salt and fresh ginger, as desired. For a thinner soup, add the remaining 1-2 cups of broth. Continue to simmer for another 10 minutes to marry the flavors, or enjoy as is. Stir in the parsley and squeeze juice from ½ a lemon into the soup before serving. Serve with freshly ground black pepper, to taste.
Video
Notes
- Garlic: This can be omitted, if desired. Because roasting garlic mellows its flavor, I don't find the soup to have an overpoweringly garlicky flavor. The garlic can be roasted 2-3 days in advance, then squeezed into a container and refrigerated or frozen for up to 3 months.
- Broth: I use Better than Bouillon vegetable base and stir it into the boiling water. I find that that 2 heaping tablespoons is a good amount for this soup. This recipe would also work well with the No Chicken.
- Egg noodles: Replace with 8 ounces of any medium pasta shape for a vegan option.
- The noodles continue to soak up broth as they cool. Add extra vegetable broth before reheating, or enjoy as is.
Comments
No Comments