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Lemon Dill Chickpea Noodle Soup recipe served in a bowl with spoon.

Lemon Dill Chickpea Noodle Soup

We’ve been making this tangy, healing, protein-packed soup non-stop for the workweek. It’saffordable and takes under 30 minutes from start to finish.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Soup
Cuisine: American-Inspired
Keyword: Lemon Dill Noodle Soup, Vegan Noodle Soup
Author: Val & Mani
Servings: 4

Ingredients
 

  • 2 14 oz cans chickpeas drained
  • 1 Tbsp

    olive oil


  • 1 medium onion chopped
  • 4 ribs celery chopped
  • 2 medium carrots chopped
  • 5 cloves garlic minced
  • 2 bay leaves
  • 8 cups vegetable broth low sodium
  • 1/2 tsp smoked paprika
  • 1 Tbsp turmeric
  • 2

    cubes


    vegan chicken bouillon to taste
  • Freshly ground black pepper
  • 1 pound shell pasta cooked to al dente (we like to use @eatbanza pasta for extra protein)
  • 1 1/2 lemons for the juice
  • 1/4 cup fresh dill minced
  • 1 1/2 to 2 tsp salt or to taste

Instructions

  • Heat oil in a large Dutch oven or soup pot over medium heat. Add onion and sauté until golden brown. Add celery, carrots and garlic and sauté for another 30 seconds.
  • Stir in the broth, chickpeas, bouillon cube, smoked paprika, turmeric, and bay leaves. Cover, bring to a boil, then reduce to simmer for 15 minutes.
  • Remove from heat. Stir in dill and lemon juice. Adjust seasoning.
  • To serve, ladle soup into bowls and add pasta to bowls (This prevents pasta from absorbing all the broth and expanding in soup). Enjoy!

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