Spring Chickpea Noodle Soup with Fresh Dill and Lemon
A light and nourishing plant-based twist on classic chicken noodle soup, featuring tender chickpeas, delicate egg noodles, and a bright finish of fresh dill and lemon. This comforting spring soup is perfect for those transitional days when you crave something warm yet refreshing.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 2 cans (400g each) chickpeas, drained and rinsed
- 200g wide egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon ground turmeric
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh dill, chopped
- Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 6-8 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the vegetable broth and add the chickpeas, dried thyme, bay leaf, and turmeric. Stir to combine.
Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender.
Add the egg noodles to the pot and cook for 8-10 minutes according to package directions until the noodles are tender.
Remove the bay leaf and stir in the fresh lemon juice and lemon zest.
Remove from heat and stir in most of the fresh dill, reserving some for garnish. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with remaining fresh dill and an extra squeeze of lemon if desired. Serve immediately.
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