Roasted Garlic Chickpea Noodle Soup
This vegetarian take on chicken noodle soup is the ultimate sick day soup, with hints of fresh garlic, lemon, and roasted garlic.
Servings: 5 servings
Calories: 312kcal
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.
Nutrition
Calories: 312kcal | Carbohydrates: 49g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 626mg | Potassium: 381mg | Fiber: 8g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 3mg
