Comforting Chickpea Noodle Soup
A warming, gut-friendly twist on a classic favorite. Tender egg noodles and protein-packed chickpeas simmer in a savory broth with fresh vegetables.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 30-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Large pot · Colander
Time saver
Storage: This stores beautifully in the fridge for up to 4 days. The noodles will soak up some broth as it sits, so simply add a splash of water when reheating.
Do these three things first
- 1Prep can chickpeas (rinsed), medium carrots (diced), celery stalks (diced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Heat the olive oil in a large…
- 01
Heat the olive oil in a large…
Heat the olive oil in a large pot over medium heat. Add the diced carrots and celery, cooking until slightly softened, about 5 to 7 minutes.
Tap card to mark done - 02
Stir in the garlic powder
Stir in the garlic powder, onion powder, dried thyme, and a pinch of salt and black pepper. Cook for 1 minute until the spices are fragrant.
Tap card to mark done - 03
Pour in the vegetable broth
Pour in the vegetable broth, then add the drained chickpeas and bay leaf. Bring the soup to a gentle simmer, cover, and let it cook for 10 minutes to meld the flavors.
Tap card to mark done - 04
Stir in the egg noodles and simmer…
Stir in the egg noodles and simmer uncovered for 6 to 7 minutes, or until the noodles are tender.
Tap card to mark done - 05
Lower the heat to low
Lower the heat to low. Slowly drizzle in the beaten eggs while stirring the soup in a gentle circular motion to create soft egg ribbons.
Tap card to mark done - 06
Stir in the baby spinach just until…
Stir in the baby spinach just until wilted (or cook kale for 2 to 3 minutes until tender). Remove from the heat, discard the bay leaf, and taste the broth, adjusting salt and pepper if needed. Ladle into warm bowls to serve.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Digestive prep
Digestive prep: Rinsing canned chickpeas thoroughly in a colander helps remove excess sodium and some of the natural starches that can occasionally cause bloating.
Storage
Storage: This stores beautifully in the fridge for up to 4 days. The noodles will soak up some broth as it sits, so simply add a splash of water when reheating.
Flavor boost
Flavor boost: If you have fresh parsley or dill in the fridge, stir a small handful in right after taking the pot off the heat for a bright, herbal finish.
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