Chickpea Noodle Soup is comforting, nourishing, and sure to make you feel better, no matter what ails you. It's like the classic chicken noodle soup you grew up with, only vegan!
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
I received a complimentary copy of Homestyle Vegan to facilitate this review. All opinions are my own.
It's easy to make vegan versions of soups you enjoyed when you were younger. For me that includes vegetable rice soup, creamy tomato basil soup, no chicken and stars soup, and this Chickpea Noodle Soup.
Similar in flavors and textures to the chicken noodle soup I remember, it's adapted from one of the delightful recipes in the cookbook Homestyle Vegan: Easy, Everyday Plant-Based Recipes by Amber St. Peter.
Jump to:
Why you'll love this recipe
- You only need 10 ingredients (plus salt and pepper) to make it.
- It's ready in under an hour.
- Its delicious, cozy, and comforting.
Ingredients
- Olive oil
- Garlic
- Onions
- Carrots
- Celery
- Fresh thyme
- Bay leaf
- Vegetable broth
- Rotini pasta
- Canned chickpeas
- Optional fresh parsley, salt, and pepper
Variations
Chickpea Noodle Soup is easy to customize. You can add additional vegetables, use different a noodle shape, or season it with different herbs. And for added flavor, stir in some vegan pesto sauce like when making vegan pesto orzo soup.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- In a large soup pot, saute the garlic, onions, carrots, celery, fresh thyme and bay leaf in a little olive oil until the veggies are softened, but not browned.
- Add the vegetable broth and bring to a boil.
- Once the soup is boiling, add the noodles and chickpeas and simmer until the noodles are tender. Add salt and pepper, to taste.
- Ladle into bowls and garnish with chopped fresh parsley, if desired.
Amy's tip
Be sure not to overcook the pasta noodles. They will continue to cook in the hot broth, so aim to undercook them by a minute so they remain al dente.
Serving suggestions
Chickpea Noodle Soup is a complete meal on its own or with some warm crusty bread.
It's also delicious with a sandwich or side like cranberry broccoli salad or cucumber tomato bell pepper salad. Or try it with a simple green salad tossed with white balsamic vinaigrette.
Storing
Leftover Chickpea Noodle Soup can be refrigerated in an airtight container for up to 4 days or frozen up to 3 months. I recommend leaving out the noodles when you freeze the soup. Then quickly cook some pasta in your favorite shape and add it to the soup after you reheat it.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need ⅓ cup of dried chickpeas which will be approximately 1 cup when cooked.
6 sprigs is approximately 1 tablespoon fresh thyme. You can substitute ¾ teaspoon ground thyme if fresh is unavailable.
For each quart of vegetable broth, use 1½ tablespoons Better Than Bouillon. So for the 2 quarts called for in this recipe, you will need 3 tablespoons.
More vegan chickpea soup recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Chickpea Noodle Soup
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 4 medium carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 6-8 sprigs fresh thyme
- 1 bay leaf
- 2 quarts vegetable broth
- 8 ounces rotini pasta, (gluten-free, if necessary)
- 1 cup cooked chickpeas
- salt and pepper, to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, onions, carrots, celery, fresh thyme and bay leaf and sauté until the veggies are softened, but not browned.2 Tablespoons extra virgin olive oil, 4 cloves garlic, 2 medium onions, 4 medium carrots, 4 celery stalks, 6-8 sprigs fresh thyme, 1 bay leaf
- Add the vegetable broth and bring to a boil.2 quarts vegetable broth
- Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are al dente. Add salt and pepper to taste.8 ounces rotini pasta, 1 cup cooked chickpeas, salt and pepper
- Remove from the heat and serve with freshly chopped parsley, if desired.fresh parsley
Notes
Nutrition
Nutritional information is an estimation only.
Hannah says
Made this today to satisfy a hearty soup craving and it was delicious. The kids had multiple bowls too. I added a little dill because it’s growing well in the garden, and for some reason dill finds its way into all of my veggie soups.
Amy Katz says
Dill is a wonderful addition. I will try that the next time I make this soup. Thank you, Hannah!
Christina says
Yes, this is tasty and healthy! I suggest you try this with organic gluten free millet, as an alternative to noodles or pasta. Don't we love soups?
Amy Katz says
I love that suggestions, Christina. Millet is so good and nutritious!
Aubrey says
This recipe is AMAZING - I found this post last month and have already made it 3 times. I did not have fresh thyme but did have good quality dried thyme, I added 2 tsp of that and I think it worked really well. I also think what I did that worked really well was make vegetable stock using Better Than Bouillon Not Chicken variety - it tastes exactly like chicken noodle soup. I have been vegan for 3 years and vegetarian for many years before that, so having this recipe is a great cruelty free way to wax nostalgic. Thank you for sharing!
Amy Katz says
I'm so glad you are enjoying the soup, Aubrey! Great idea to use the Better Than Bouillon Not Chicken!
Kendraking says
I made this soup and my family absolutely loves it!
Amy Katz says
I'm so happy to hear this!
Ashlyn says
Made this soup when I had the stomach bug and I ate it for a week. It was amazing! Making it again soon!
Amy Katz says
That's fantastic, Ashlyn! I'm glad you're feeling better now.
Erin Spencer says
Bang on. Ate this for days when I was sick with a cold. It saved my life and got more delicious every day!
Amy Katz says
That's fantastic to hear, Erin! So glad the soup helped.
Onahleigh says
This sounds absolutely perfect for me right now, I’m always nervous though about adding uncooked noodles to a soup and then leaving it on the stove for too long and getting mooshy noodles 😬 how long can this be left on the stove for? I make dinner and leave for work and my husband comes home and eats about 2 hours later.. would I need to refrigerate this after I finish making it?
Amy Katz says
I think that will be fine. But another option is to cook the noodles separately and then add them to the soup before eating.
Faith Segal says
Excellent! I think that next time we'll make it we'll try with some additional vegetables, like pumpkin and squash.
Amy Katz says
Great idea, thanks Faith!
Linda says
I made this when I was fighting off a cold. I had all the ingredients except the thyme. It was the tastiest soup I had in a long time. I finished the entire batch in 3 days and will be making this a staple soup in my household!
Amy Katz says
That's fantastic to hear, Linda! I hope it helped you get over your cold.
Elsie says
Made this for friends who are vegans. It is easy and delicious.
Amy Katz says
Thank you, Elsie!