Chickpea Noodle Soup is nourishing, comforting, vegan, and delicious! It’s the perfect soup for cold weather or when you are under the weather. Made in 1-pot and ready in 30 minutes.
One of the things I love most about cold weather is making soup. There’s nothing better than wrapping your hands around a big warm bowl of thick and chunky creamy Potato Soup or Fire Roasted Tomato Soup.
But, until now, I’ve never really attempted a plant-based version of classic chicken noodle soup. I’m not really sure why. But, everyone needs a delicious homemade vegan version of it in their back pocket, especially when cold and flu season rolls around.
This vegan chickpea noodle soup is everything you'd expect from classic chicken noodle soup, except for one thing…THE CHICKEN! I replaced that with chickpeas and trust me, no one will ever miss it. So, don’t worry about protein…yadda, yadda, yadda. There’s plenty.
Get ready to cozy up to a bowl of this easy, 30-minute, 1-pot, plant-based soup that’s comforting, delicious, and vegan. Ready? Let’s cook!
🥘 Ingredients
This chickpea noodle soup is made by simmering wholesome veggies in vegetable broth, savory herbs, chickpeas, and whole-wheat pasta.
- Carrots, celery, and onion: This wonderful combination adds flavor, fiber, and a burst of color. You can never go wrong with this delicious mirepoix. (I’ve always wanted to use that word)
- Herbs: Dried Italian seasoning is my preference. If you don’t have that use a mixture of oregano, basil, and thyme.
- Whole-Grain Pasta: I used whole-wheat spaghetti broken in half. But, you can use any bit-sized whole-grain pasta of your choice.
- Chickpeas: If using canned chickpeas make sure they are low-sodium or no salt added.
- Liquid: You can use water if you wish, but vegetable broth adds more flavor and savoriness. I used low-sodium veggie broth. You can also use my homemade Simple Vegan Broth.
🔪 How To Make Chickpea Noodle Soup
Here’s what you’ll need to make this wonderful vegan chickpea soup.
- Preheat a large cast-iron dutch oven or soup pot over medium heat. Add the onions, carrots, celery, seasoning, and ¼ cup of the broth. Cook for 1-2 minutes until the veggies are slightly soft.
- Pour in the remaining broth and bring to a boil. Then, add the noodles and chickpeas and cook for 10 minutes. Reduce the heat, cover the pot, and simmer for 15-20 minutes. Break the noodles into smaller pieces if you prefer bite-sized portions.
- Taste and season with salt and pepper, remove from heat, and enjoy.
That’s it! It's the perfect meal for colder weather and any time you or someone you love is feeling down or under the weather. L-O-V-E in a bowl.
Serving Suggestions
- Salad: An easy green salad with Vegan French Dressing, Oil-Free Balsamic, Vegan Ranch Dressing, or Garlick Lemon Tahini Dressing.
- Cornbread: Enjoy this with my Easy Vegan Cornbread or Jalapeño Cheddar Corn Muffins.
- Bread: My Whole Wheat Beer Bread or No-Yeast Bread pair excellently with this soup. They’re both hearty, dense, and crusty…perfect soup bread.
How Do I Store Leftovers
- Refrigerator: You can store any leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Chickpea noodle soup freezes well and can be stored for up to 3 months. Let the soup cool completely, ladle the soup into an airtight freezer-safe container, and freeze it for up to three months.
💭 Top Tips
- Gluten-Free: If you prefer this recipe to be completely gluten-free simply swap out the whole wheat pasta for your favorite gluten-free version.
- Bite-Size Pasta: If using spaghetti, as I do, be sure and break the noodles into smaller pieces. Alternately, you can use any short cut pasta you wish.
You are going to love this delicious chickpea noodle soup. It’s:
- Savory
- Comforting
- Easy to make
- Ready in 30 minutes
- Nourishing, hearty, and filling
- & DELICOUS!
Try These Amazing Vegan Soup Recipes
If you try this vegan chickpea noodle soup recipe, I want to know! Please leave a comment and rate it. It helps more than you know.
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Chickpea Noodle Soup
Chickpea Noodle Soup is nourishing, comforting, vegan, and delicious! It’s the perfect soup for cold weather or when you are under the weather. Made in 1-pot and ready in 30 minutes.
- Total Time40 minutes
- Yield6–8 servings 1x
- DietVegan
Ingredients
- 2 large onions (chopped)
- 3 large carrots (peeled and slice into discs)
- 3 stalks of celery (chopped)
- 1 tbsp Italian seasoning (or 1 tsp each of dried thyme, oregano, and basil)
- 6–8 cups low-sodium vegetable broth (depending on desired thickness)
- 1.5 cups chickpeas (low-sodium or no salt added)
- 8 oz. whole grain spaghetti (or favorite pasta)
- Salt and pepper to taste
Instructions
- Preheat a large cast-iron dutch oven or soup pot over medium heat. Add the onions, carrots, celery, seasoning, and ¼ cup of the broth. Cook for 1-2 minutes until the veggies are slightly soft.
- Pour in the remaining broth and bring to a boil. Then, add the noodles and chickpeas and cook for 10 minutes. Reduce the heat, cover the pot, and simmer for 15-20 minutes. Break the noodles into smaller pieces if you prefer bite-sized portions.
- Taste and season with salt and pepper as needed. Remove from heat and serve immediatel.
- Serve with fresh or dried chopped parsley, whole-grain crackers, or rustic whole-grain bread.
Notes
You can store any leftovers in an airtight container in the fridge for up to 5 days.
Chickpea noodle soup freezes well and can be stored for up to 3 months. Let the soup cool completely, ladle the soup into an airtight freezer-safe container, and freeze it for up to three months.
If you want this recipe to be completely gluten-free simply swap out the whole wheat pasta for your favorite gluten-free version.
If using spaghetti, as I do, be sure and break the noodles into smaller pieces. Alternately, you can use any short-cut pasta you wish.
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: Vegan Soups & Stews
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 6.5 g
- Sodium: 43.3 mg
- Fat: 1.8 g
- Carbohydrates: 39.3 g
- Fiber: 7.9 g
- Protein: 8.5 g
- Cholesterol: 0 mg
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Thanks again, Shane, for another delicious and quick meal! I made this soup yesterday for lunch and it did not disappoint. A great recipe for when the fridge is empty and “there’s nothing to eat”.
Wow, this is excellent! So fast and easy to make. I didn’t have Italian Seasoning, so I used some poultry seasoning. Put in rice pasta spirals and topped it with fresh chopped Italian parsley. It’s a rainy day outside, and I have the beginnings of a cold. This was perfect. Thank you, Shane!
Thank you so much, Shane! This soup really hit the spot. I used penne and 6 cups of broth since I had those on hand. I might try poultry seasoning instead of Italian next time, just to experiment.
I found your blog by searching for a vegan noodle & vegetable soup. I’ve spent quite a bit of time reading and saving your recipes. I really appreciate how you use typical ingredients since they are really easy to find.
This is probably a stupid question. Have made this several times and have always drained the chickpeas. Just notieed it does not say to do that in the recipe. What do you recommend? As a side note, make so , so many of your recipes! Delicious! Thank you so much!
It’s really whatever you prefer. There’s no right or wrong way.
Absolutely delicious, Shane!
Quick and easy to prepare, ingredients I usually have on hand, a nice-sized batch, and packed with nutrients.
Thanks kindly,
RoseAnne
Made for my son who is sick with a cold. He loved it and it made him feel better. Thank you!
This soup was so yummy. I used one box store box low sodium veggie broth, and 4 cups of Shane’s bullion veggie broth. My husband is not big on pasta, and he loved it. I will be making a lot!
I’ll make Shane’s biscuits next time to go with it!
I loved this soup.
I added garlic.
Thank you for the recipe.!
Simple and easy.
Shane – I have made this soup more times than I can remember! I absolutely love it and reminds me so much of Chicken Noodle soup – I don’t miss the former anymore. Thank you for sharing your knowledge and taste buds with us – we’re all very fortunate.
Paula,
That is so very kind. Thank you so much!
shane
Shane, my sister and I tripled this recipe for a Friday lunch for my school faculty. Everyone LOVED it–meat eaters and non-meat eaters alike! Thanks again for the great recipe!
Awww, that’s so great! Thank you so much for sharing.
I’ve seen this recipe before but you sent out an email with several recipes and this was one of them. I decided to make it and I love it! It’s very close to chicken noodle soup in taste and I’m thrilled. I cut back on the Italian seasoning and it’s perfect for me. Thank you for your fantastic recipes!!
Made this today and love it!
I used less pasta as I am trying to watch calories.
Thank you so much for all the great, easy recipes.
I look forward to trying more as the holidays approach.
Oh my goodness…your newsletter bopped in my email inbox this morning, and I saw this recipe for the Chickpea-noodle soup plus the Vegan Irish Bread. I knew this would be a Winner Winner Chickpea Dinner! I had all the ingredients on hand and BOOM! I was right!!!!!!
Tasty. Easy. Nutritious. and Repeat! Thank you Shane, for your simple recipes that taste absolutely 5 star! You rock Mr. Plant Based!! Plus you have the nicest persona.
Blessings.
I love your recipes. Nutritious, tasty, and easy to make. Thanks so much.
Hi Shane, will be making this the weekend Yaaaaaa! What is your go to wheat pasta that you use? Thanks so much 🙂
Whatever’s on the shelf…serioulsy.
This is one of my favorite soups. But I found a quicker way to make it. Put everything in a 6 quart instant pot, including the pasta (bury it under the broth). Five minutes with a 2 minute natural release is perfection!
Awesome!
Terrific soup!! I made it with 7 cups of your veg bouillion broth, white kidney beans (didn’t have chickpeas) and my pasta of choice was whole grain rotini. Sooo good! It did come out more if a stew than a soup, but still very, very good. I did toss in a bit if salt and pepper at the end. This has a permanent place in my rotation !!
Love this soup! Thank you for providing recipes that are easy, nutritious, and most importantly, yummy!
Hi Shane,
Trying this recipe now. But quick question. You seem to have changed the recipe format that can be printed to very small type letters letters. These 76 year old eyes is having a difficult time reading the recipe. Perhaps that is a default that you are using. Is there any possibility to return the format to the one you used prior to these last few recipes where the words were larger?
Also I love the picture in the top right corner. Is there any way of keeping that when recipe is printed out?
Thanks so much.
Hi, Joyce. The recipe card format is set and unfortunately, I am unable to change it. However, there is a setting on the print screen that will allow you to increase the size. Let me know if you need help. Thanks!
Shane,
Why is there a crazy amount of onions in this recipe? Seems like the mirepoix is off balanced. And yes, I know I can reduce the amount of onions, but I was just wondering why there’s so much onions in this recipe. Thanks.
Because I like onions:) I realize the mirepoix might not be “normal” but most of my recipes are to my taste and not by formula. I always encourage people to make things to their preference, even my recipes. I’ve found it’s not always “one size fits all.”
Plus it’s for when we are sick. The onions help us get well faster.
Chickpea Noodle Soup is nourishing, comforting, vegan, and delicious! It’s the perfect soup for cold weather or when you are under the weather. Made in 1-pot and ready in 30 minutes.
This warms my heart. So do you! Thanks for a delicious, comforting, winter-perfect recipe!
Thank you so much, Katherine! Blessings to you.