1-Pot Chickpea Noodle Soup

Loaded it up with veggies and as suggested by others and cooked pasta separately. Filled half the bowl with spinach and then ladled soup overtop.

Added zucchini and chopped kale, as I had some I had to use. Used 1 tsp of dried thyme in lieu of the thyme sprigs, added about a teaspoon and a half total of salt, an extra bay leaf, and about a half teaspoon each of tarragon and turmeric. Used gluten free rotini noodles. Really curbed the craving I had for chicken noodle soup!

So good! Really easy to make and doesn't take long. I did the same as the other commenter and made/stored the noodles separately which worked wonderfully.

At this point, I've made this recipe so many times that I eyeball and estimate ingredient ratios. It's a simple recipe to make on a weeknight, plus it's relatively inexpensive. It's hearty and delicious. I like to use elbow macaroni instead of spaghetti noodles. I add al dente elbow macaroni and fresh baby spinach to the bowls before ladling the finished soup over it; keeping the pasta separate means it reheats better without falling apart the next day, and keeping the spinach separate until the end prevents it from looking drab and wilty upon reheating.