Chickpea Noodle Soup

  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 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


  1. 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.
  2. Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
  3. 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. 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.
  5. ENJOY!


*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

  • Category: dinner
  • Method: stovetop
  • Cuisine: american

Keywords: vegan soup, vegan chicken noodle soup, chickpea soup