EASY Chickpea Noodle Soup

This Chickpea Noodle Soup is perfect for cold weather or if you’re feeling under the weather! It’s packed with a variety of vegetables, herbs, chickpeas, pasta, and a rich and flavorful broth. Loaded with nourishing ingredients and full of flavor and comfort, this vegan version is just as good as the classic.

Love vegan soup recipes? You need to try our Black Bean Soup as well as our Easy Homemade Ramen and our Vegan Minestrone Soup.

Why you’ll love this simple chickpea soup recipe!

This soup is a simple way to put some healthy goodness on your dinner table. It is made with chickpeas, plenty of veggies and vegetable broth with delicious spices and herbs. This wholesome, tasty recipe is ready in just over 30 minutes with very little hands-on time, and is naturally vegan, dairy free and gluten free (if using gluten-free pasta)!

Reasons the whole family will love it:

• Simple, cozy, and made with pantry staples
• Naturally vegetarian and easy to make vegan
• Kid-friendly thanks to small pasta and mild flavors
• A ONE POT MEAL that’s perfect for weeknight dinners or easy lunches
• Comforting without feeling heavy!

Ingredients needed

As always, we’re keeping this vegetarian noodle soup recipe as close to the classic chicken noodle soup as possible. To do this, we’re swapping out the chicken for chickpeas and the chicken broth for veggie broth. After those easy swaps, the recipe pretty much stays the same! Here’s everything you’ll need:

• Produce. This good-for-you soup is filled with carrots, celery, onion and fresh parsley for a boost of nutrients.
• Seasonings. A blend of salt, garlic powder, dried rosemary, ground turmeric and a bay leaf add wonderful flavor. I often throw in a little Italian seasoning as well.
• Chickpeas. These make the soup nice and hearty, and provide a good amount of plant-based protein. I used garbanzo beans but really any white beans will work well!
• Noodles. Traditionally, this is served with egg noddles. You can use those, however, if you’re wanting to keep it vegan, you can use any other pasta that you desire. I often use simple spiral noodles or whole-wheat pasta, since it gives the soup a classic feel.
• Veggie broth. For the base of this soup, we suggest a high-quality, flavorful vegetable broth. Use low sodium for more control over the saltiness of the dish.
• Herbs. For a pop of color and freshness, we’re mixing in chopped parsley and, as a finishing touch, a squeeze of fresh lemon.

How to make this recipe

Making this healthy chickpea noodle soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to cook. Here’s the simple process: 

For full, printable instructions, reference the recipe card at the bottom of the post.

1. Sauté the veggies. In a large pot, heat the oil over medium heat until hot. Add in the onion, celery, carrots, and salt. Cook, stirring often, for 5 minutes.

2. Add seasoning, chickpeas, and broth. Stir in the garlic powder, rosemary, and turmeric. Mix in the bay leaf, chickpeas, broth, pasta, and parsley.

3. Simmer. Raise the heat to bring the soup to a simmer and let simmer for 15 minutes or until the noodles are done to your likeness.

4. Serve. Remove the bay leaf and if using, stir in the lemon juice. Enjoy with fresh herbs and crackers or crusty bread.

Make ahead tip

Pasta can soften or become soggy in soups, if left too long. If preparing ahead of time, or you don’t think you’ll finish the soup within a day or so, cook the soup as directed without adding the pasta.

Cook pasta separately and add to individual servings, then reserve remaining noodles (tossed with oil) for leftovers, separately.

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EASY Chickpea Noodle Soup

By Brita Britnell

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4 servings

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This Chickpea Noodle Soup is perfect for when it’s cold out or you’re feeling under the weather! It’s packed with a variety of vegetables, herbs, chickpeas, pasta, and a rich and flavorful broth. Loaded with nourishing ingredients and full of flavor and comfort, this vegan version is just as good as the classic.

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Ingredients 

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 medium yellow onion, chopped
• ▢ 2 stalks of celery, thinly sliced
• ▢ 3 medium carrots, peeled and thinly sliced
• ▢ ½ teaspoon salt, more to taste
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon dried rosemary
• ▢ ¼ teaspoon ground turmeric
• ▢ 1 bay leaf
• ▢ 15 oz can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ▢ 8 ounces uncooked pasta of choice, I like something that’s bite sized for my toddler to eat*
• ▢ 2 tablespoons fresh parsley, chopped
• ▢ 8 cups vegetable broth
• ▢ Freshly ground black pepper, to taste**
• ▢ optional: 1 tablespoon of lemon juice

Instructions 

• In a large pot, heat the olive oil over medium heat until hot. Add in the onion, celery, carrots, and salt. Cook, stirring often, for 5 minutes as the veggies begin to soften.
• Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
• Raise the heat to bring the soup to a simmer and let simmer for 15 minutes or until the noodles are done to your likeness.
• Remove the bay leaf and if using, stir in the lemon juice. Serve immediately! I like to serve mine with a bit of fresh herbs as well as crackers.
• ENJOY!

Notes

*a noodle soup like this is often made with egg noodles. If you’re not vegan, you can use those. I used a simple spiral noodle for this which kept it vegan

***This makes for great leftovers but the noodles do soak up A LOT of the liquid. I often like to stir in a little more broth as I’m reheating it

Storage recommendations

• Storing. Place leftovers in an airtight container in the fridge for up to 4 to 5 days. Reheat either on the stovetop or in the microwave.
• Freezing. I don’t recommend freezing the soup with the pasta mixed in. It’s best to freeze soup and pasta in separate freezer-safe containers up to about 3 months. Before freezing pasta, lightly rinse and drain, then drizzle and toss with a little oil so it doesn’t stick.

Nutrition

Calories: 422kcal, Carbohydrates: 70g, Protein: 14g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 2505mg, Potassium: 490mg, Fiber: 8g, Sugar: 9g, Vitamin A: 8840IU, Vitamin C: 8mg, Calcium: 75mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!