Anti Inflammatory Cilantro-Lime Chickpea Noodle Soup

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Cilantro-Lime Chickpea Noodle Soup

This soul-warming soup is exactly the kind of bowl you want when your body is craving something nourishing and deeply flavorful at the same time. Extra-virgin olive oil, fresh ginger, and ground turmeric form the aromatic backbone here — three ingredients with serious anti-inflammatory credentials — while cumin and black pepper round out the spice blend and help activate everything in the pot. Carrots, celery, and baby spinach add color and plant-based goodness, and the chickpeas bring satisfying protein and fiber that make this feel like a complete meal rather than a light starter. Whole wheat egg noodles give it that classic, comforting noodle-soup energy without the refined carbs. The finishing move — fresh lime juice, lime zest, and a generous handful of chopped cilantro stirred in off the heat — lifts the whole pot with a brightness that keeps every spoonful interesting. It comes together in one Dutch oven with straightforward steps, so weeknight cooking doesn't have to mean compromising on ingredients that actually support how you feel. Serves four, and honestly, leftovers the next day taste even better.

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Ingredients

4 servings

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
6 cups low-sodium chicken broth
1 can (15 oz) chickpeas, drained and rinsed
4 oz whole wheat egg noodles
2 cups baby spinach, loosely packed
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
½ cup fresh cilantro, roughly chopped
1 tsp salt, plus more to taste

For serving

lime wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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