Chickpea Noodle Soup (Easy Vegan Recipe)

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!

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

Soup is good food

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.

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
• Caesar Salad with Homemade Dill Croutons
• 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.

How to make Chickpea Noodle Soup

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.

More easy vegan soups

When I want other classic soups from my childhood, I like to make Vegan Minestrone Soup or Vegetable Bean 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 Spicy Coconut Soup or 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.

What are your favorite soups? Let me know if you want me to create a vegan version of them!

Chickpea Noodle Soup Recipe

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.

For tips on freezing, refer to USDA Freezing and Food Safety.

To made this recipe gluten-free, you can substitute gluten-free pasta for the whole wheat noodles.

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 4 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Chickpea Noodle Soup

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
• 1 cup cooked chickpeas
• Salt and pepper to taste
• Chopped fresh parsley, for garnish
• Crackers or bread, for garnish

US Customary – Metric

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.

 

 

 

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

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