Chickpea Noodle Soup Recipe

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    "url": "https://cooking.nytimes.com/recipes/1025743-chickpea-noodle-soup",
    "name": "Chickpea Noodle Soup",
    "description": "With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup. To create a savory broth, sizzle carrots, celery and onion with nutritional yeast, turmeric and herbs in oil. A generous amount of oil adds silkiness to the broth and helps carry the flavor of the aromatics, while nutritional yeast gives the broth the soul-satisfying properties of chicken bouillon. While you can use broken pieces of any long noodle, angel hair is especially wonderful; delicate, soft and highly slurpable, they mimic the fine egg noodles found in many delis’ chicken noodle soup.",
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    "prepTime": "PT10M",
    "cookTime": "PT20M",
    "totalTime": "PT30M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, easy, lunch, quick, weeknight, one pot, main course",
    "keywords": "budget, chickpea, extra virgin olive oil, nutritional yeast, pasta, soup, stovetop, dairy-free, healthy, vegan, vegetarian",
    "aggregateRating": {
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      "ratingValue": 5,
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    "nutrition": {
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      "@type": "NutritionInformation",
      "calories": 605,
      "unsaturatedFatContent": "15 grams",
      "carbohydrateContent": "83 grams",
      "cholesterolContent": null,
      "fatContent": "21 grams",
      "fiberContent": "21 grams",
      "proteinContent": "28 grams",
      "saturatedFatContent": "2 grams",
      "sodiumContent": "1372 milligrams",
      "sugarContent": "14 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "¼ cup extra-virgin olive oil",
      "2 medium carrots, cut into ½-inch pieces",
      "2 celery stalks, cut into ½-inch pieces",
      "1 large yellow onion, finely chopped",
      "¼ cup nutritional yeast",
      "2 thyme sprigs or bay leaves",
      "¼ teaspoon ground turmeric",
      "½ cup finely chopped dill or parsley",
      "Salt and black pepper",
      "4 cups vegetable broth",
      "2 (15-ounce) cans chickpeas, drained and rinsed",
      "4 ounces long, thin pasta, broken into short pieces, preferably angel hair"
    ],
    "recipeInstructions": [
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        "text": "Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes."
      },
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        "@type": "HowToStep",
        "text": "Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point."
      },
      {
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        "@type": "HowToStep",
        "text": "Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill."
      }
    ],
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    "datePublished": "2025-04-25T00:00:00.000Z",
    "dateModified": "2025-04-28T14:13:47.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kathi"
        },
        "reviewBody": "I made this as written except I used Israeli couscous (really a kind of pasta) and added a bit extra. I am sorry I did; the Israeli couscous was fine but 4oz., as recommended, would have been just right. We served it over shredded raw baby spinach and added feta and lemony hot sauce on top, but none of that was necessary. The taste is marvelous!",
        "datePublished": "2025-06-23T15:16:52.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ariel"
        },
        "reviewBody": "Enjoyed this tremendously- cooked chickpeas from Rancho Gordo, then used the bean broth for the liquid in this recipe.",
        "datePublished": "2025-06-13T03:09:24.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Rachel"
        },
        "reviewBody": "This was excellent and got raves from dinner guests. But only after I had added a lot more seasonings - more nutritional yeast (my first time using that), a lot of kosher salt, a spoonful of apple cider vinegar, about 1/2 lemon’s worth of juice. Maybe my vegetable broth was bland. Made the spice mix per the directions since I had everything at hand. Made the soup a day ahead (without the pasta) which I cooked separately and added shortly before serving. Used stelline pasta, but 4 ounces was a little too much pasta. This was the first course in a vegan dinner party but could definitely be a main course.",
        "datePublished": "2025-06-08T21:18:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dag626"
        },
        "reviewBody": "Added more chopped veggies than called for\nUsed chicken broth (added flavor, sorry vegans!)\nand used the superior Farro grain......nutty, chewy, wholesome.\nMay up flavor profile next time with added spices/herbs to ones liking. (cumin, red pepper flakes, garlic etc)\nBut simple, healthy and a total keeper\nServed with grilled bread",
        "datePublished": "2025-06-07T22:53:27.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Lizzie"
        },
        "reviewBody": "I made this soup a few days ago using two chicken and one vegetable stock cubes. I had a chicken carcass in the freezer so I added that to the soup as well, it’s absolutely delicious and I’ll definitely make it again.",
        "datePublished": "2025-06-07T18:35:44.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Linda"
        },
        "reviewBody": "Oh so quick and delicious!!",
        "datePublished": "2025-06-03T22:20:07.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Don Oberempt"
        },
        "reviewBody": "Amazing vegetarian soup! The nutritional yeast adds umami magic, turmeric brings color, and the flavor is out of this world. A new favorite for sure!",
        "datePublished": "2025-06-03T15:29:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Mand"
        },
        "reviewBody": "Made as directed except added some extra nooch at the end. Fam loved it.",
        "datePublished": "2025-06-01T20:28:06.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sycamore"
        },
        "reviewBody": "I didn't have nutritional yeast so I substituted Vegemite, which is yeast extract. Marmite would work, too. Very tasty!",
        "datePublished": "2025-06-01T16:33:11.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sarah"
        },
        "reviewBody": "This was amazing! I used a bay leaf and thyme sprig because I couldn't decide.  This is a keeper!!",
        "datePublished": "2025-05-29T02:33:57.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "KHJ"
        },
        "reviewBody": "Great vegan recipe that definitely scratches the chicken noodle soup itch. I used egg noodles just because I had them, worked great. I also added some addition seasoning to kick it up a bit. I think you could add shredded kale or other greens at the end to make it a little healthier.",
        "datePublished": "2025-05-28T15:11:58.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Lamb Husks"
        },
        "reviewBody": "I learned that lesson long ago~Always cook my pasta seaprately then add. Adding more broth is fine",
        "datePublished": "2025-05-28T14:20:50.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sheryl"
        },
        "reviewBody": "I love the taste but the pasta absorbed all the liquid after a while. Add more broth?",
        "datePublished": "2025-05-27T20:13:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "m3r1"
        },
        "reviewBody": "This recipe is EXCELLENT! I have been saving the drained \"water\" from canned white beans and using in soups that call for extra water, etc. I also use as the base for bullion melting, keeping the salt content in mind. This recipe was excellent and the perfect base for my saved \"water\". I used bay leafs instead of thyme and had filini pasta which was perfect!",
        "datePublished": "2025-05-27T14:57:41.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jethrine"
        },
        "reviewBody": "Doubled the vegetables and used 1.5 cups rice instead of pasta. Have some no-salt vegetable boullion powder ordered for next time.",
        "datePublished": "2025-05-26T20:47:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Susan Huckaby"
        },
        "reviewBody": "I added partially precooked brown rice instead of pasta for the gluten free family members.  So vegan and gluten free and absolutely delicious!  Such a winner!",
        "datePublished": "2025-05-25T00:47:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kay"
        },
        "reviewBody": "I love this soup! Jacques Pepin once taught me through YouTube that I could substitute the vegetable broth for just water. So that’s the way I make it. And it’s delicious that way. Also, I use 6 cups of water (not 4) and 1 cup of ditalini pasta instead of angel hair (America’s test kitchen recommendation), both bay leaf AND thyme and even add a pinch of cumin (love cumin). I make this at least once a month.",
        "datePublished": "2025-04-30T01:35:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Adrienne"
        },
        "reviewBody": "We all enjoyed this. Added 8 oz pasta vs 4, used 4 c broth and 2 c water (decided that the additional 2 c was a typo). It's back on the menu for this week at the request of the kids, but this time I will double it!",
        "datePublished": "2025-04-27T20:13:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "table4one NJ"
        },
        "reviewBody": "Can you confirm 2 cups water, plus the stock, then another 2 cups of water? Seems like a lot of liquid?",
        "datePublished": "2025-04-26T12:43:03.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "AB"
        },
        "reviewBody": "I used all 6 cups of fluid and it worked out well. I substituted 4oz  pastina for the angel hair which I didn’t have, 4 carrots instead of 2, and I used Eden brand garbanzos, dumping the entire contents of the cans in the pot instead of straining/fishing out the skins per the instructions. There was not one chickpea skin surfacing in the soup. This is why I use Eden. I grated vegan Violife Parmesan cheese on the soup after plating along with a sprinkle of more nutritional yeast, salt and pepper. Served with fresh-baked Wild Grain sesame bread slices. It was fabulous.  We couldn’t get enough!",
        "datePublished": "2025-04-30T15:55:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Michelle Pay"
        },
        "reviewBody": "@HeatherVM\nThanks for adding that you “made exactly as written”.  This is really helpful to know how the recipe turned out.",
        "datePublished": "2025-05-15T15:40:22.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "HeatherVM"
        },
        "reviewBody": "I was looking for a nostalgic chicken noodle soup, and this delivered! My preschooler even ate it up! I made it exactly as written (with better than boullion instead of stock), and I will make it again soon.",
        "datePublished": "2025-05-04T20:25:04.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "melissa"
        },
        "reviewBody": "how many cups of water are added?",
        "datePublished": "2025-04-26T03:18:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "jimv"
        },
        "reviewBody": "@Bill the second “two cups water” was a typo in the original. I believe it has been corrected in the current posted version",
        "datePublished": "2025-05-12T21:51:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Suzanna"
        },
        "reviewBody": "I love this recipe. I’m feeling under the weather and this hit the spot. I used three Not Chick’n bouillon cubes for the broth, cooked the beans fresh in a pressure cooker cuz I’m a bean snob and think the taste is much better than canned, and subbed cooked wild rice for the pasta. Used loads of dill because I love it. Wow. I’ve cooked plant based for almost 10 years now and am sad I didn’t know how to make soup this comforting sooner. Thank you!!  This will be on regular rotation.",
        "datePublished": "2025-05-09T20:41:39.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "h"
        },
        "reviewBody": "@table4one NJ as noted by others, this has been corrected.",
        "datePublished": "2025-05-15T15:27:51.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Wordsworth from Wadsworth"
        },
        "reviewBody": "I did not know either.   It is a wholly different product, and it adds body and flavor, making for a savory, cheesy flavor.    It is a fungi, mushrooms are a fungi - go mycotic and live a little.",
        "datePublished": "2025-05-04T17:56:29.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Caroline"
        },
        "reviewBody": "This soup was super easy to make and delicious, esp for a vegetarian with a cold! I added red pepper flakes and shredded parm for a bit more flavor but it's yummy even as is. I think a squeeze of lemon would also be nice. Grateful for this recipe!",
        "datePublished": "2025-05-14T18:12:20.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Deb"
        },
        "reviewBody": "Whats a substitute for nutritional yeast?",
        "datePublished": "2025-04-29T15:38:59.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Brenda"
        },
        "reviewBody": "Perfect for a quick unplanned meal.  I used the thin pasta(not angel hair).  Will try something different next time, straight pasta falls off spoon too easily.",
        "datePublished": "2025-05-03T22:36:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Lexi"
        },
        "reviewBody": "Cheese?",
        "datePublished": "2025-04-30T17:21:05.000Z"
      }
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