This soup couldn’t be easier and tastes amazing. The broth is super yummy and would make a great base for any siup. Thank you once again for another amazing recipe.

Wonderful soup! I added some chopped fresh ginger, 1/2 tsp of turmeric, and chopped kale. My boyfriend who hates chickpeas loved it.

This recipe got rave reviews, and I followed it to a T! However, all I could taste was the 1 tablespoon of tamari (gluten-free soy sauce)…therefore, it did not taste like chicken/chickpea noodle soup.

Yes, I actually tested this recipe with chickpea noodles (Banza brand), so gluten-free noodles will definitely work here. Gluten-free noodles tend to be starchier than wheat-based noodles, so they thicken up the broth as they cook nicely.

We made your recipe tonight and it was delicious. We had previously had another chickpea noodle soup, but this was the best! We used one quart of low sodium veggie broth, and one quart water, reducing the salt to three quarters of a teaspoon. So flavorful and easy. Will certainly make this again. Love your website!

Another Detoxinista hit on rotation! I make this soup with Trader Joe’s pre-cut Mirepoix and it turns it into literally the easiest, quickest and most comforting soup ever. During the Winter months It is always on rotation in our menu. Delish!

This was delicious. I used cavatappi pasta and added fresh Italian parsley at the end.

I just tried this as part of Megan’s 21 Day Veggie Reset, subbing half of the water with prepared vegetable broth and added a few seasonings at the end. It was a very hearty soup. I would definitely make it again!