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This Chickpea Noodle Soup is perfect for when it’s cold out or you’re feeling under the weather! It’s packed with a variety of vegetables, herbs, chickpeas, pasta, and a rich and flavorful broth. Loaded with nourishing ingredients and full of flavor and comfort, this vegan version is just as good as the classic.
Chickpea Noodle Soup is a simple way to put some healthy goodness on your dinner table. It is made with chickpeas, plenty of veggies and vegetable broth with delicious spices and herbs. This wholesome, tasty recipe is ready in just over 30 minutes with very little hands-on time, and is naturally vegan, dairy free and gluten free (if using gluten-free pasta)!
Why you’ll love this recipe
- So delicious. This chickpea soup is cozy, full of flavor and super satisfying served with a warm slice of crusty bread and a drizzle of lemon juice!
- Easy to make. This is a one-pot meal that’s simple to make and comes together in just over 30 minutes.
- Immune boosting. Feeling sick and in need of a bowl of comfort? This healthy cold-busting soup is just what the doctor ordered! This nourishing meal provides protein, carbohydrates and a variety of vegetables. It is also a good source of hydration and can help to support the immune system.
- Versatile. There are two easy options for how to make this recipe. You can let the soup simmer all day in your slow cooker (Crockpot version) or you can just add the ingredients to a large pot and cook this recipe on the stovetop. Either way is super simple!
Ingredients needed
As always, we’re keeping this vegetarian noodle soup recipe as close to the classic chicken noodle soup as possible. To do this, we’re swapping out the chicken for chickpeas and the chicken broth for veggie broth. After those easy swaps, the recipe pretty much stays the same! Here’s everything you’ll need:
- Produce. This good-for-you soup is filled with carrots, celery, onion and fresh parsley for a boost of nutrients.
- Seasonings. A blend of salt, garlic powder, dried rosemary, ground turmeric and a bay leaf add wonderful flavor.
- Chickpeas. These make the soup nice and hearty, and provide a good amount of plant-based protein.
- Noodles. Traditionally, this is served with egg noddles. You can use those, however, if you’re wanting to keep it vegan, you can use any other pasta that you desire. I often use simple spiral noodles, since it gives the soup a classic feel.
- Veggie broth. For the base of this soup, we suggest a high-quality, flavorful vegetable broth. Use low sodium for more control over the saltiness of the dish.
- Herbs. For a pop of color and freshness, we’re mixing in chopped fresh parsley and, as a finishing touch, a squeeze of fresh lemon.
How to make this recipe
Making this healthy chickpea noodle soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to cook. Here’s the simple process:
For full, printable instructions, reference the recipe card at the bottom of the post.
- Sauté the veggies. 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.
- Add seasonings and other ingredients. Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Mix in the bay leaf, chickpeas, broth, pasta, and parsley.
- Simmer. 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.
- Serve. Remove the bay leaf and if using, stir in the lemon juice. Enjoy with fresh herbs and crackers or crusty bread.
Expert tips
- Time-saving tip. To save time, buy pre-cut onion, celery and carrots in either the produce or freezer department. No need to thaw before sautéing.
- Black pepper. My daughter does not like pepper, so I never add it to the full recipe. We just sprinkle a little over individual bowls, as desired. So if you have kids, proceed with caution on the pepper.
- Check the seasoning. Before serving, give this a quick taste test. If the soup lacks flavor, it may just need a pinch more of salt and/or pepper. To enhance the flavors, add some acidity. We love to finish this soup with a squeeze of lemon.
Frequently asked questions
Yes, this recipe for chickpea noodle soup is very healthy! Chickpeas are rich in fiber, vitamins, minerals, and protein and make a great source of plant-based protein. Plus, this soup is filled with lots of other wholesome, highly nutritious ingredients.
Yes, but if you do you will need to pre-cook the dried chickpeas and then proceed with the recipe. Check out this ultimate guide to chickpeas to learn how to cook dried chickpeas and much more about this amazing legume.
For 4 large servings, there are 433 calories and a whopping 14 grams of plant-based protein in every bowl.
Serving suggestions
Chickpea noodle soup is plenty filling enough to eat on its own for lunch or dinner. Many times we just serve it with a simple side of crackers. However, here are some delicious pairing options if you want a larger meal:
- Salad. A fresh green salad with a light dressing would be a nice accompaniment.
- Sandwich. A soup and sandwich meal is always a winner.
- Bread. Crusty bread or naan is an easy, yet satisfying counterpart.
Make ahead tip
Pasta can soften or become soggy in soups, if left too long. If preparing ahead of time, or you don’t think you’ll finish the soup within a day or so, cook the soup as directed without adding the pasta.
Cook pasta separately and add to individual servings, then reserve remaining noodles (tossed with oil) for leftovers, separately.
Storage recommendations
- Storing. Place leftovers in an airtight container in the fridge for up to 4 to 5 days. Reheat either on the stovetop or in the microwave.
- Freezing. I don’t recommend freezing the soup with the pasta mixed in. It’s best to freeze soup and pasta in separate freezer-safe containers up to about 3 months. Before freezing pasta, lightly rinse and drain, then drizzle and toss with a little oil so it doesn’t stick.
More vegan soup recipes you’ll love:
- Loaded Vegan Chili
- Butternut Squash Soup
- Crockpot Taco Soup
- Black Bean Soup
- Crockpot Chickpea Noodle Soup
- Sweet Potato Chili
- Acorn Squash Soup
As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
See how to make this recipe:
Chickpea Noodle Soup
Ingredients
- 2 tablespoons of olive oil
- 1 medium yellow onion, chopped
- 2 stalks of celery, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- ½ 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
Instructions
- 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.
- Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
- 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.
- 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.
- ENJOY!
I appreciate the nutrition label! But What is the serving size?
I used chickpea rotini instead of whole chickpeas + pasta. Yum! Great recipe!
What brand broths do you use?
I really love the better than boullion veggie mix
It was really, really good, but — we ended up with a ton of floating rosemary and …nobody enjoyed that. Do you really just have it that way?
Thanks
I use small cotton bags when I don’t want firm herbs everywhere. You can get them on amazon.