If you’re tired of sad desk lunches, these Make-Ahead Chickpea Noodle Soup Jars are about to change your routine. They’re simple to prep, packed with plant-based protein, and perfect for busy workdays when you need something quick but comforting.
Made with Edward & Sons Not-Chick’n Bouillon Cubes, these jars create a rich, savory broth in minutes. Just layer your dry ingredients in a jar, bring it to work, and when you’re ready to eat, add hot water and stir. The bouillon cube dissolves into a flavorful broth and the noodles cook right in the jar, so you never have to deal with soggy pasta again.
Meal-Prep Chickpea Noodle Soup (Makes 2 large or 4 small servings)
Ingredients:
1 tablespoon olive oil
1/2 yellow onion, fine dice
2 sticks celery, sliced
2 carrots, ends trimmed and sliced
3 garlic cloves, minced
1/2 tsp dried thyme
2 cups chickpeas
1 cup uncooked pasta
2 Edward & Sons Not-Chick’n Bouillon Cubes
1/4 cup chopped parsley, divided
1. Bring a pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Drain and set aside.
2. Warm the oil in a large nonstick skillet over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, then add the celery and carrots and cook for an additional 3 minutes. Add the garlic and thyme and sauté for another minute.
3. Add the chickpeas to the pot along with 2 tablespoons of water. Mix well, then cover and let steam for 5 to 7 minutes, until the carrots are tender. Remove from the heat and set aside.
4. Divide the veggies and chickpeas between the glass jars, then top with the cooked pasta and 1/2 of a bouillon cube for 4 servings, or a full cube for 2. Sprinkle with parsley, then seal the jar. Store in the fridge for up to 5 days.
5. To Make Soup: Bring 1 1/2 to 2 cups of water to a boil in a kettle or on the stove. Pour over the jar, re-seal, and let sit for 5 minutes. Mix well, until the bouillon cube has dissolved, then enjoy!
