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!
Table of Contents
🥘 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
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Chickpea Noodle Soup
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Vegan Soups & Stews
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
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.
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.
Keywords: broth recipes, Vegan, vegan broth soup, vegan soup recipe, chickpea soup, vegan chickpea soup
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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.”
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.