Chickpea noodles and crispy seasoned chickpeas add texture and gluten free heartiness to a kitchen classic! Turmeric adds an exotic touch of flavor to the broth in this chunky, savory soup.

As the chilly winds of winter set in, it’s the perfect time for cozy comfort foods. My honey has been feeling under the weather for nearly a week, and of course, the craving for a comforting bowl of chicken noodle soup has emerged. It’s one of those timeless cravings that seem to stay with us no matter how old we get.

Classic chicken noodle soup is a beloved staple—simple and soothing with its blend of veggies, chicken, and broth. But this time, I decided to give our recipe a little twist. Enter chickpeas and turmeric: two ingredients that not only enhance the flavor but also add nutritional value to this already heartwarming dish.

Why I Love This Recipe

This chickpea chicken noodle soup has quickly become one of my favorite recipes for cold weather. The addition of turmeric not only boosts the flavor but it also provides anti-inflammatory benefits. The crispy chickpeas on top add a delightful crunch, making each bite satisfying and flavorful. This recipe is perfect for using up pantry staples and making a large batch, so you have plenty to enjoy throughout the week!

Ingredients You’ll Need

Here’s what you’ll need to make this delicious chickpea noodle soup:

4 stalks celery, white bottoms removed and diced
3 carrots, peeled and diced
1 small yellow onion, diced
1 tsp turmeric
1 tsp kosher salt
½ tsp pepper
2 bay leaves
10 cups low sodium chicken broth (or vegetable broth for a vegan version)
1 lb chickpea rotini pasta (I used Banza brand)
1 shredded rotisserie chicken breast
½ cup fresh parsley leaves, chopped

For the oven-roasted chickpeas topping:

1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1 tbsp olive oil
1 tsp kosher salt
1 tsp pepper
1 tsp chili powder
1 tsp oregano

How to Make Chickpea Chicken Noodle Soup

Preheat your oven to broil, or highest temperature.
Toss drained and rinsed chickpeas with olive oil, salt, pepper, chili powder and oregano before placing on a sheet pan.
Broil for 5 minutes, toss, then broil 2-3 more mins.
In a dutch oven, heat 1 tbsp. oil then sauté onions, celery and carrots until soft.
Add in turmeric, salt, pepper, bay leaves and chicken broth and bring to a boil.
Remove bay leaves and add chickpea noodles, cooking for 7-9 minutes.
Add in shredded rotisserie chicken and fresh parsley.
Serve in bowls topped with roasted chickpeas!

Serving

Ladle the soup into bowls and top with the crunchy roasted chickpeas. The combination of textures and flavors makes for a comforting and nourishing meal!

Why Chickpea Noodles?

For this recipe, I used chickpea noodles, which are a fantastic gluten-free alternative to traditional pasta. These noodles add a delightful “bite” to the soup, maintaining their texture even when cooked al dente. I chose Banza brand chickpea rotini pasta, but you can use any gluten-free pasta you prefer.

Why Add Chickpeas?

Adding chickpeas to the soup isn’t just about the extra protein-rich boost. I also incorporated roasted chickpeas as a crunchy topping. This gives a satisfying contrast to the softness of the soup and enhances the overall texture. Plus, they’re a great way to add a bit of extra flavor!

Tips and Tricks

For Extra Flavor: Try adding a squeeze of lemon juice or a splash of apple cider vinegar to the soup just before serving. This brightens up the flavors and adds a lovely tang, especially if your soup is feeling a little dull!
Make It a Big Batch: This recipe is perfect for making a large batch. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

FAQs

Yes, you can omit bay leaves if you prefer. While bay leaves add a subtle depth of flavor to the broth, the soup will still be delicious without them. Just be sure to add some other herbs or spices to enhance the flavor if you choose to leave them out.

Yes, there is a difference. Chickpea pasta, like chickpea rotini, is a specific type of gluten-free noodle made from chickpeas. It provides a slightly firmer texture and more protein compared to traditional egg noodles. While all chickpea pasta is gluten-free, not all gluten-free noodles are made from chickpeas. Some might be made from other gluten-free grains or legumes, which can vary in texture and nutritional content.

Absolutely! A large pot works just as well as a Dutch oven for this recipe. The important thing is to use medium-high heat to sauté the vegetables.

Adding baby spinach or white beans can boost the nutritional content of your soup. These additions provide extra vitamins and minerals, enhancing both flavor and health benefits.

Store leftover soup in an airtight container in the refrigerator. It will keep well for up to a week. For longer storage, you can freeze the soup. Just make sure to leave some space in the container for expansion. Reheat thoroughly before serving, and add a bit of fresh herbs or a squeeze of lemon juice to refresh the flavor.

For the best flavor, use a high-quality chicken broth or veggie broth. You can also enhance the broth by adding spices like curry powder or cayenne pepper for extra warmth and depth. If you’re using homemade stock, make sure it’s well-seasoned to add richness to the soup.

This chickpea chicken noodle soup is a perfect blend of tradition and innovation. It’s not just a comforting meal; it’s a great way to use gluten-free pasta and pack in some plant-based protein. Whether you’re feeling under the weather or just craving a comforting bowl of soup, this recipe is sure to hit the spot and become one of your new favorite soup recipes! It’s the perfect soup for cold days, providing warmth and hearty satisfaction when you need it most!

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Stay healthy and warm this winter, and happy slurping!