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Chickpea Chicken Noodle Soup

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.

It was only time before someoneee got sick this winter. Fortunately it’s not COVID but my honey has felt under the weather for nearly a week!!! It’s funny, no matter your age our sick-induced cravings always seem to stay the same… enter the request for chicken noodle soup!

Chicken Noodle Soup is fairly simple — veggies, chicken, broth, seasoning — so I wanted to spice our recipe up just slightly with some turmeric (super anti-inflammatory) and some extra texture because I hate a mushy noodle. Chickpeas to the rescue!

I used chickpea noodles — gluten free with a little extra “bite” than traditional semolina noodles — as well as oven roasted chickpeas for a crunchy topping. You’ll just need a couple of ingredients and 30 or so minutes to pull together a savory, satisfying and oh so comforting meal. Let’s do this!

For a spiced and savory chickpea chicken noodle soup…

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

Hope you stay healthy but keep this soup in mind for any days you’re feeling sluggish! The turmeric is great for detoxing after big weekends as well πŸ™‚ happy slurping!

Thank you for being an amazing reader ofΒ The Savvy Spoon!Β If you make this recipe and love it, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me onΒ InstagramΒ andΒ FacebookΒ for more recipes, workouts and lifestyle content!

Chickpea Chicken Noodle Soup

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.
PREP10 mins
COOK20 mins
TOTAL30 mins
SERVING SIZE: 4

INGREDIENTS

  • 4 stalks celery , white bottoms removed then diced
  • 3 carrots, peeled and diced
  • 1 small yellow onion, diced
  • 1 tsp. turmeric
  • 1 tsp. kosher salt
  • Β½ tsp. pepper
  • 2 bay leaves
  • 10 cups low sodium chicken stock or broth
  • 1 lb. chickpea rotini pasta , I used Banza brand
  • 1 shredded rotisserie chicken breast
  • Β½ cup fresh parsley leaves, chopped

oven roasted seasoned chickpea topping

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

INSTRUCTIONS

  • Preheat oven to broil or highest temperature.
  • In a bowll, toss chickpeas with olive oil, salt, pepper, chili powder and oregano. Place onto sheet pan lined with foil.
  • Bake chickpeas for 5 minutes, toss by shaking pan, then bake another 2-3 minutes. Check to make sure they're crunchy then remove from oven.
  • In a dutch oven, heat a tbsp. oil then sautΓ© onions, celery and carrots until soft, about 5 minutes.
  • Add in minced garlic and season veggies with salt, pepper, turmeric and bay leaves. Add in chicken broth and bring to a boil.
  • Remove bay leaves with tongs and discard. Pour in chickpea pasta and cook for 7-9 minutes or according to package.
  • Once pasta has cooked, lower heat. Add in rotisserie chicken and fresh parsley.
  • Divide soup between four bowls and top each with crispy chickpeas!

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