This cozy Chickpea Noodle Soup is packed with protein, veggies, and a delicious savory broth! It’s perfect to warm you up on a chilly day, and so comforting when you’re feeling under the weather. And it’s super easy to make in about 30 minutes!
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Growing up, I ate a lot of chicken noodle soup. It was one of my favorite soups, and was especially good when I was suffering from a cold or flu.
This soup is reminiscent of the classic chicken noodle soup, but uses protein rich chickpeas in place of the chicken, and veggie broth in place of the chicken broth. It’s filled with nutrient rich ingredients to help fight whatever is ailing you!
This is also a super easy one pot meal. There’s only a few vegetables to chop and add with a few pantry items, and the soup can be made from start to finish in about 30 minutes!
This plant based version is sure to warm you up and is a perfect healthy comfort food.
- Vegetables – onion, carrots, and celery. This is the basic mirepoix that is the base of chicken noodle soup and many other recipes. You can cut them as small or large as you like. Feel free to add a handful of greens like spinach near the end of cooking.
- Garlic – for the delicious flavor as well as the cold and flu fighting benefits.
- Canned chickpeas – also known as garbanzo beans. You can use chickpeas cooked from dry, if you prefer. I use one 14 ounce can (approximately 1 1/2 cups), but you can use more if you like.
- Vegetable broth – homemade vegetable broth is nice, but store bought veggie broth or water mixed with bouillon works just as well.
- Noodles – I like to use rotini, but any small pasta is fine. If you want a more traditional chicken noodle shape, use spaghetti, linguini, or fettuccine noodles and break them up before cooking. You can use regular pasta or whole wheat pasta. If you want to use gluten free pasta, see the note below.
- Herbs – dried thyme, dried parsley, and a bay leaf for flavor. You can also add some basil, oregano, or other herbs that you like. Some fresh parsley added at the end of cooking adds a brightness to the soup.
- Nutritional yeast – for some additional savory umami flavor. Nutritional yeast has also been shown to boost the immune system and prevent colds.
- Turmeric – to help give the soup that classic golden color, as well as for it’s antioxidant and anti-inflammatory properties.
- Salt and black pepper to taste.
How to make Chickpea Noodle Soup
Saute the onions, carrots, and celery over medium heat until the onion is translucent.
Add the garlic and saute for another minute or two.
Add the remaining ingredients (broth, pasta, chickpeas, nutritional yeast, turmeric, and herbs). Bring to a boil, then reduce heat, cover, and simmer for 10 to 15 minutes, until the pasta is cooked.
Add salt and pepper to taste. Mix in or garnish with fresh parsley, if desired.
This soup is great on its own as a comforting lunch or light dinner. For a larger meal, serve with a green salad or a grilled cheese sandwich made with my Vegan Cheddar Cheese.
Frequently asked questions
Leftover soup can be stored in a closed container in the refrigerator for 5 to 7 days. The noodles will absorb much of the broth, so you may need to add a bit more broth when you reheat the leftovers. Reheat the soup in a pot on the stove on medium low temperature until it is hot. Or reheat the soup in the microwave, stirring at 30 second intervals until it is hot.
Chickpea noodle soup freezes well! Allow it to cool completely. Then place it in freezer jars or containers leaving half inch headspace for expansion when it freezes. Thaw the soup in the refrigerator before re-heating.
Gluten free noodles can be used, but they cook differently than other pasta. Cook the gluten free noodles separately and add them to the cooked soup at the end. Reduce the amount of vegetable broth from 8 cups to 4 or 5 cups.
Explore our Quick & Easy Cookbook
More comforting soup recipes:
- Vegan Broccoli Cheddar Soup
- Instant Pot Vegetable Soup
- Vegan Potato Kale Soup
- Black Bean Soup
- Vegan Corn Chowder
- Lentil Soup
- Vegan Split Pea Soup
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Chickpea Noodle Soup
- ½ large onion diced
- 3 medium carrots diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 8 cups vegetable broth
- 6 ounces dry noodles
- 15 ounce can chickpeas rinsed and drained
- 1 bay leaf
- 2 tablespoons nutritional yeast
- 2 teaspoons dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon turmeric
- salt to taste
- black pepper to taste
- Saute the onion, carrots, and celery in a large pot. Use a bit of water or vegetable broth to deglaze the pan when the veggies start to stick.
- When the onions are translucent, add the garlic and saute for another minute or two, until the garlic is fragrant.
- Add all the remaining ingredients and bring the pot of soup to a boil.
- Reduce the heat and simmer for 10 to 15 minutes, until the noodles are tender.