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    Home » Recipes » Vegan Soup and Stew Recipes

    Chickpea Noodle Soup (Easy Vegan Recipe)

    By: Amy Katz · Published: Nov 4, 2016 · Last modified: Oct 5, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan

    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!

    Overhead of bowl of soup with gold spoons

    I received a complimentary copy of Homestyle Vegan to facilitate this review. All opinions are my own.

    To me, soup is the ultimate comfort food. Whether it's creamy Tomato Basil Soup or silky Vegan Potato Leek Soup, it's like a hug in a bowl.

    As a kid growing up, there was nothing like a hot bowl of chicken noodle soup to make me feel better when I was under the weather. Of course, my mom usually heated up a can of Campbell's condensed soup with that distinctive salty yellow broth. I had a choice of noodle shapes since she always kept the pantry well stocked.

    So when I learned I could pick a recipe from the cookbook Homestyle Vegan to share with you, I was immediately drawn to the Chickpea Noodle Soup. I've been excited about the book ever since I heard Amber was working on it. You may be familiar with Amber's work from her website Good Saint (formerly Fettle Vegan). She creates delicious plant-based recipes, many of which are gluten-free.

    And now when I eat this Chickpea Noodle Soup, it almost feels like a warm embrace from my mom.

    Jump to:
    • Homestyle Vegan
    • Instructions
    • Storing
    • More easy vegan soups
    • 📋 Recipe
    • 💬 Comments
    Cover of the cookbook Homestyle Vegan by Amber St Peter

    Homestyle Vegan

    Before we get to the Chickpea Noodle Soup recipe, I want to share with you a little more about Homestyle Vegan. While other vegan cookbooks often rely on faux meats and tofu, this cookbook leaves them out completely.

    There's no weird or exotic ingredients here. You can easily find all the ingredients at your local market. And while the dishes are typically American, they also work well as part of a Mediterranean diet.

    In addition, the recipes are very personal to Amber, based on what she grew up eating in Maine. You'll find remakes of classic dishes such as French Onion Soup, Green Bean Casserole with Crunchy Onions, and Perfect Peanut Butter Cookies.

    The book is divided into the following sections:

    • Rise + Shine
    • Meals That'll Stick To Your Ribs
    • Feed Your Friends
    • Crowd-Pleasers
    • Cook Up Some Comfort Food
    • Bake Sale-Worthy Baked Goods
    • When Cookies Won't Cut It
    • Have A Drink
    • Stock Your Pantry

    Besides the soup, I've also tried the Sloppy Chicks, which is a healthier (and delicious) version of Sloppy Joes.

    And I'm really excited to try these recipes:

    • Rosemary Garlic Hasselback Potatoes
    • Cheesy Spinach Artichoke Dip
    • Vegetable Pot Pie
    • Chocolate Chip Cookie Bars

    I could go on and on! And I really think you're going to love the Chickpea Noodle Soup.

    Bowl of Chickpea Noodle Soup made with carrots, celery, onions and gluten-free noodles

    Instructions

    This soup is easy to make with basic ingredients. In fact, you may already have most of the ingredients in your kitchen, like onion, carrots, and chickpeas (garbanzo beans).

    You can make it in well under an hour, which is a requirement for me when I'm feeling under the weather.

    1. In a cast-iron Dutch oven or large soup 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. Add the vegetable broth and bring to a boil.
    3. Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are almost completely cooked. They will continue cooking in the liquid. Add salt and pepper to taste.
    4. Remove from the heat and serve with freshly chopped parsley and salty crackers or bread.

    This recipe is perfect for freezing in individual portions so that you always have some when you need it. I love it whenever I'm in need of some cozy comfort food. Plus it's perfect when I have a cold or allergies.

    Storing

    Leftover soup can be refrigerated for up to 1 week or frozen indefinitely and reheated as needed. 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.

    More easy vegan soups

    When I want other classic soups from my childhood, I like to make Vegan Vegetable Soup. Or if I'm in the mood for something spicy, especially when I'm congested or my sinuses are acting up, I turn to Vegan Taco Soup.

    And soup is so easy to make if you have an Instant Pot or other electric pressure cooker. Some of my favorites are Vegan Wild Rice Soup, Vegan Potato Corn Chowder, and Instant Pot Lentil Soup.

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of chickpea noodle soup

    Chickpea Noodle Soup

    Easy Chickpea Noodle Soup is comforting, nourishing, and sure to make you feel better, no matter what ails you. It's the best vegan version of the chicken noodle soup you grew up with.
    5 from 10 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 260kcal
    Author: Amy Katz

    Equipment

    • Dutch Oven

    Ingredients

    • 2 Tablespoons 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 whole wheat rotini noodles, (or substitute gluten-free noodles)
    • 1 cup cooked chickpeas
    • salt and pepper, to taste
    • fresh parsley, chopped, for garnish (optional)
    US Customary - Metric
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    Instructions

    • In a cast-iron Dutch oven or large soup 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.
    • Add the vegetable broth and bring to a boil.
    • Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper to taste.
    • Remove from the heat and serve with freshly chopped parsley and salty crackers or bread.

    Notes

    From Homestyle Vegan, copyright 2016 by Amber St. Peter. Used by permission Page Street Publishing Co.
    You can sub gluten-free noodles if you prefer.
    Leftover soup can be refrigerated for up to 1 week or frozen indefinitely and reheated as needed. 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.
     
     
     
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    Nutrition

    Calories: 260kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Sodium: 1391mg | Potassium: 390mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7635IU | Vitamin C: 8.2mg | Calcium: 58mg | Iron: 1.3mg

    Nutritional information is an estimation only.

    More Vegan Soup and Stew Recipes

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      Chickpea Soup with Potatoes
    • Bowl of black bean chili topped with diced avocado and garnished with a slice of lime.
      Easy Vegan Black Bean Chili
    • Overhead of bowl of stew with piece of bread on the side
      Spanish Chickpea Stew with Spinach
    • Bowl of soup with blue napkin and spoon next to it
      Easy Greek Lentil Soup (Fakes Soupa)
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Hannah

      October 18, 2020 at 2:25 am

      5 stars
      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.

      Reply
      • Amy Katz

        October 18, 2020 at 10:34 am

        Dill is a wonderful addition. I will try that the next time I make this soup. Thank you, Hannah!

        Reply
    2. LisaRose

      October 17, 2020 at 11:42 am

      Hi, Amy,

      Could you veganize Italian Wedding soup, or it’s Mexican counterpart, albóndigas? How about pozole? Thanks!

      Reply
      • Amy Katz

        October 18, 2020 at 10:33 am

        I'll add them to my list!

        Reply
    3. Christina

      October 16, 2020 at 12:07 pm

      5 stars
      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?

      Reply
      • Amy Katz

        October 16, 2020 at 12:26 pm

        I love that suggestions, Christina. Millet is so good and nutritious!

        Reply
      • Aubrey

        February 12, 2023 at 11:32 am

        5 stars
        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!

        Reply
        • Amy Katz

          February 12, 2023 at 12:36 pm

          I'm so glad you are enjoying the soup, Aubrey! Great idea to use the Better Than Bouillon Not Chicken!

          Reply
    4. Kendraking

      January 23, 2020 at 9:18 pm

      5 stars
      I made this soup and my family absolutely loves it!

      Reply
      • Amy Katz

        January 24, 2020 at 11:16 am

        I'm so happy to hear this!

        Reply
    5. Ashlyn

      January 05, 2020 at 3:22 pm

      Made this soup when I had the stomach bug and I ate it for a week. It was amazing! Making it again soon!

      Reply
      • Amy Katz

        January 05, 2020 at 3:38 pm

        That's fantastic, Ashlyn! I'm glad you're feeling better now.

        Reply
    6. Erin Spencer

      November 29, 2019 at 2:53 pm

      5 stars
      Bang on. Ate this for days when I was sick with a cold. It saved my life and got more delicious every day!

      Reply
      • Amy Katz

        November 29, 2019 at 3:47 pm

        That's fantastic to hear, Erin! So glad the soup helped.

        Reply
    7. Onahleigh

      November 20, 2019 at 8:15 am

      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?

      Reply
      • Amy Katz

        November 20, 2019 at 10:24 am

        I think that will be fine. But another option is to cook the noodles separately and then add them to the soup before eating.

        Reply
    8. Faith Segal

      November 08, 2019 at 2:19 am

      5 stars
      Excellent! I think that next time we'll make it we'll try with some additional vegetables, like pumpkin and squash.

      Reply
      • Amy Katz

        November 08, 2019 at 10:51 am

        Great idea, thanks Faith!

        Reply
    9. Linda

      October 29, 2019 at 12:10 pm

      5 stars
      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!

      Reply
      • Amy Katz

        October 29, 2019 at 12:32 pm

        That's fantastic to hear, Linda! I hope it helped you get over your cold.

        Reply
    10. Elsie

      October 23, 2019 at 12:00 pm

      5 stars
      Made this for friends who are vegans. It is easy and delicious.

      Reply
      • Amy Katz

        October 23, 2019 at 12:44 pm

        Thank you, Elsie!

        Reply
    11. Lisa

      August 27, 2017 at 3:06 pm

      Any suggestions as far as change of ingredient measurements or order of steps to make this soup in an Instant Pot?

      Reply
      • Amy

        August 27, 2017 at 6:23 pm

        Hi Lisa, I haven't tried making this soup in my Instant Pot yet, but I did find this article that might help: https://www.pressurecookingtoday.com/how-to-convert-a-recipe-into-a-pressure-cooker-recipe/

        Reply
    12. Amber

      November 08, 2016 at 3:40 pm

      AMY! Thank you SO much for your glowing and gorgeous review! Im makes me so happy to hear that you loved the soup! XOXO

      Reply
      • Amy

        November 08, 2016 at 7:24 pm

        Congratulations on such beautiful cookbook, Amber! I am so happy for you!

        Reply

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