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Chickpea Noodle Soup

4.84 from 6 votes

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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!

Two white bowls of chickpea noodle soup with green napkin, scattered dry pasta, and bowl of chickpeas.

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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.

Ingredients

Ingredients for chickpea noodle soup.
  • 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

Diced onin, carrots, and celery in a large stainless steel pot.
Garlic added to sauteed vegetables in large pot.

Saute the onions, carrots, and celery over medium heat until the onion is translucent.

Add the garlic and saute for another minute or two.

Uncooked chickpea noodle soup in a large stainless steel pot.
Chickpea noodle soup in a large stainless steel pot.

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.

Serving suggestions:

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.

Closeup image of chickpea noodle soup in a white bowl.

Frequently asked questions

How long does chickpea noodle soup last?

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.

Can this soup be frozen?

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.

Can I use gluten free noodles?

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

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More comforting soup recipes:

Two bowls of chickpea noodle soup in white bowls on a green napkin with dry pasta scattered in background.

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Overhead shot of chickpea noodle soup in a white bowl.

Chickpea Noodle Soup

Teresa Sklenicka
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!
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American
Servings 6
Calories 234.5 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This soup will keep in an airtight container in the refrigerator for about 5 days. The pasta will absorb much of the broth, so you may need to add more broth when you re-heat the soup.
If using gluten free pasta, cook the pasta separately, and reduce the broth from 8 cups to 4 or 5. Add the cooked pasta to the soup when the vegetables are tender.
 

Nutrition

Calories: 234.5kcalCarbohydrates: 44.1gProtein: 10.3gFat: 2.4gSaturated Fat: 0.3gSodium: 540.3mgPotassium: 339.74mgFiber: 7.4gSugar: 6.2gVitamin A: 289.75IUVitamin C: 5.26mgCalcium: 79.3mgIron: 2.23mg
Keyword Oil Free, Quick & Easy, Soup, Vegan, Vegetarian
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By on January 22nd, 2023

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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