Chickpea Noodle Soup
This post may contain affiliate links. Please read my disclosure policy.
With the cold, short days of winter, I find myself CRAVING the chicken noodle soup that I grew up eating as a kind. However, I wanted a chicken-less version and used the classic recipe but the chickpeas instead. This Chickpea Noodle Soup is still completely delicious and perfect as a comforting winter meal :D
I posted a Crockpot version of this recipe a couple of months and several of you have asked if it could be made on the stovetop instead. I was already planning on working on this so HERE WE ARE!
This chickpea soup is simple to make, all comes together in one big pot, and will officially become your NEW FAV comforting winter meal. I find myself craving it on a DAILY basis.
As I always do around here, I kept the recipe as close to the classic as possible while also making t fully vegan. 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 and I love it for that!
Here’s what is in this Chickpea Noodle Soup:
- Fresh Veggies: for this soup, we’re using carrots, celery, and fresh parsley. This keeps the soup fresh and close to classic chicken noodle soup.
- Chickpeas: these bulk up the soup a little and provide some nice plant based protein.
- Noodles: traditionally, this soup is served with egg noddles with homemade. You can use those or, if you’re wanting to keep it vegan, you can use any other noodle that you desire. I often use simple spiral noodles since it gives the soup a classic feel AND they’re small enough that my toddler can eat them with no issues.
- Veggie Broth: I’ve discovered that I am VERY picky about my veggie broths.
- Herbs: these don’t have to be fresh (dried is perfectly fine!) but if you happen to have them on hand, I always suggest that!
To make the soup, you’ll start by sautéing the veggies to soften them a bit. Then pretty much all of the remaining ingredients get mixed in and cooked until the veggies are softened and the pasta is cooked and ready to eat!
Season to your own taste with salt and pepper and ENJOY! I love mixing a little bit of lemon juice in which I find really helps to enhance some of the flavors.
Just a note on the pepper: my 2.5 year old HATES pepper so I never add it to the dish and then just sprinkle a little on my own bowl as I’m serving it up. She won’t take more than one bite if she finds out that there’s pepper in it. SO if you have kids, proceed with caution on the pepper :D
More vegan soup recipes you’ll love:
See how to make the soup here:
[adthrive-in-post-video-player video-id=”M4O0SnAd” upload-date=”2020-02-05T22:30:10.000Z” name=”Chickpea Noodle Soup” description=”Chickpea Noodle Soup” player-type=”default” override-embed=”default”]Print
This Chickpea Noodle Soup is so simple to make and reminiscent of classic chicken noodle soup; but completely plant based!
- 2 tablespoons of olive oil
- 1 medium yellow onion, chopped
- 2 stalks of celery, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 1/2 teaspoon salt, more to taste
- ½ teaspoon of garlic powder
- ½ teaspoon of dried rosemary
- ¼ teaspoon ground turmeric
- 1 bay leaf
- 1 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 of fresh parsley, chopped
- 8 cups of vegetable broth
- Freshly ground black pepper, to taste**
- optional: 1 tablespoon of lemon juice
- 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.
*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
**My daughter does not like black pepper and will not eat a meal with even a little in it. So I rarely use it when cooking these days but add as desired!
***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
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop
- Cuisine: american
Keywords: vegan soup, vegan chicken noodle soup, chickpea soup