Saturday, March 26, 2022

Chickpea Noodle Soup from @MysteryMacRae


Even the meat eaters in the family slurp up this chicken-less soup. (I’ve asked them not to slurp, but do they listen? No. Too busy eating the soup so they’re first at getting seconds.) The combination of flavorful nutritional yeast and nutty, toothsome chickpeas makes the soup completely satisfying.  Flat egg noodles would work just as well as the small tubes of ditalini pasta. The next time I make it, I’ll leave out the noodles and make it with dumplings.


Chickpea Noodle Soup

Adapted from The Complete Plant-Based Cookbook, by America’s Test Kitchen



2 tablespoons vegetable oil

1 onion, chopped fine

3 carrots, peeled and sliced ¼ inch thick

2 celery ribs, sliced ¼ inch thick

¼ teaspoon pepper

3 tablespoons nutritional yeast

2 teaspoons minced fresh thyme or ¾ teaspoon dried

2 bay leaves

 6 cups vegetable broth

2 (15-ounce) cans chickpeas, rinsed

2 ounces (½ cup) ditalini pasta

2 tablespoons fresh parsley, minced



Heat oil in soup kettle over medium heat until shimmering. Add onion, carrots, celery, and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in nutritional yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.

Stir in broth and chickpeas and bring to boil. Reduce heat to medium-low and simmer, partially covered, about 10 minutes.

Stir in pasta, increase heat to medium-high, and boil until just tender, about 10 minutes. Remove from heat, discard bay leaves, and stir in parsley. Season to taste with salt and pepper. Serve. 


Argyles and Arsenic is an Amazon Editor's Pick for 

Top Ten Best Mystery, Thriller & Suspense: Continuing Series!

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.

Contact me through my website and let me know you'd like to be added to my mailing list. My newsletters are infrequent but frequently fun. 



  1. This is a glorious recipe! Thank you for sharing the recipe & the source so I can add it to my cookbook collection. We are evolving to plant-based meals & chicken noodle soup is one of my husband's childhood favorites so I'll make this recipe as a new "comfort" food for him. Love your mysteries, especially the Highland Bookshop mysteries.

  2. This is quite timely.
    I saw a version of it in the NY Times, but I don't have a subscription. I found the ingredients listed online, but not the instructions. So I can combine yours with what I had.
    The other recipe stated: "Nutritional yeast is the ingredient behind irresistible popcorn, creamy vegan pasta sauce that doesn’t make you miss the Parmesan (quite as much), and—in this recipe—a super-flavorful vegetarian soup that comes together in just about 30 minutes. When nutritional yeast is dissolved into water and reduced with onions, garlic, and ginger, it creates a deeply savory broth in very little time. Miso adds complexity (and, of course, saltiness)—use 1 Tbsp. if you want a lighter broth or 2 Tbsp. if you want something more robust."

  3. Thanks for the recipe, Molly. And thanks for the details about nutritional yeast, Libby. I'd never heard of it.