Chickpea Noodle Soup (Vegan) from Homestyle Vegan by Amber St Peter

Chickpea Noodle Soup from Homestyle Vegan

Whether you’re sick with a fever or a broken heart, this soup is the answer. I've replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt either. (From Homestyle Vegan, copyright 2016 by Amber St. Peter. Used by permission Page Street Publishing Co.)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 260kcal
Author Amber St. Peter
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  • 2 Tablespoons olive oil 30 ml
  • 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 2 L
  • 8 ounces whole wheat rotini noodles 227 g
  • 1 cup cooked chickpeas 200 g
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Crackers or bread for garnish


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


From Homestyle Vegan, copyright 2016 by Amber St. Peter. Used by permission Page Street Publishing Co.
You can sub gluten-free noodles here, if you prefer!
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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Course: Soup
Cuisine: American
Keyword: Chickpea Noodle Soup