Hi Britney, did you adjust the salt? Depending on how you cooked your chickpeas, they could be less salty than the canned variety. A small amount of salt can make a difference in flavor, especially with simple ingredients.

Most recently, I made it with home cooked chickpeas vs a can and it lacked any flavor. I’m positive I included everything as I measured it out beforehand. Could the home cooked chickpeas cause extra moisture and should I do something differently? Thanks!

Hi Emily, when freezing this soup, I like to keep the noodles separate and add those in fresh, but if you make the veggies, beans, and broth, that freezes well.

Can I freeze this soup? Thanks

Hi Veronica, I’m so glad this was able to give you that nostalgic comfort food feeling! Thanks for taking the time to comment and rate the recipe.

When I was a girl, before I became a vegetarian, my favourite lunch was tuna-salad sandwiches with chicken noodle soup. I recently discovered I can make ‘tuna’ salad with heart of palm, but never really had a good substitute for the chicken noodle soup – until now. This soup is so perfect and comforting, and it really hit a nostalgia spot for me. If I hadn’t made it myself, I’d be concerned that I was eating actual chicken noodle soup.

THANK YOU! This one will definitely be a part of my regular rotation.

Hi Christy, thinks for sharing those great tips for quick soup, especially when you’re sick.

Hi Wendy, you should always use a recipe that has been tested for canning purposes when preserving in that method. This recipe was not developed for canning.