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10 min Chickpea Noodle Soup

Makes about 4 servings


I package of pad thai style rice noodles (I also like GF brown rice spiral pasta)

2 cups of chopped celery (swap for pre-chopped at the store with carrots & onions to save time)

2 cups of chopped carrots

Vegetable broth powder or base like this one or this one (If you only have veggie broth thats fine)

1 can of rinsed chickpeas

1 tbsp of onion powder

1/2 tbsp of garlic powder

Large pinch of minced fresh rosemary

Large pinch of thyme (stems removed)

salt & pepper to taste

1 tbsp of cornstarch (optional just thickens broth)

*optional sprouted whole grain bread or crackers for dipping


Boil about 7 cups of water (if using vegetable powder) in a large pot. If using vegetable broth use 7 cups of broth instead of water. Turn heat down slightly and add celery, carrots, rosemary and thyme, and noodles and cook for 8 min (if cook time on the box of noodles is shorter than 8 minutes wait to drop them in). Add vegetable broth powder or base if using (about a 1/2 cup or follow instructions for ratio on your container). Keep slowly adding powder to taste until desired flavor. Add remaining ingredients, adding s&p to taste. Optional mix 1 tbsp of cornstarch with 1 tbsp of water to make a cornstarch slurry to add to the broth (this thickens it up a little).

Serve warm! The soup tastes better the longer it sits so tastes great for leftovers the next day.

I like eating with fresh sprouted whole grain bread or sprouted grain crackers.

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