Chickpea Noodle Soup

Soothing vegan “chicken-less” Chickpea Noodle Soup! A wonderful comfort meal for chilly days or when you’re feeling a little under the weather.

Classic noodle soup made with chickpeas instead of chicken! I love veganizing old comfort foods and “chicken” noodle soup is a must-have for chilly days or when I’m feeling a little under the weather. There’s just something about a warm, brothy pot of flavorful noodle soup that’s so incredibly soothing. Plus this hearty soup is made with all wholesome ingredients, and is such a budget-friendly, accessible meal. Not to mention it’s easy to make it your own with the herbs or veggies you love.

Top it with from fresh parsley before serving if desired. (I love this added burst of freshness.) And if you’re looking for another cozy, healing recipe, this 20-minute Turmeric Noodle Soup is another absolute favorite! Hope you enjoy this plant-based alternative to traditional chicken noodle soup as well.

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

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4.86 from 7 votes

Chickpea Noodle Soup

Cozy vegan "chicken-less" Chickpea Noodle Soup! A wonderful, soothing comfort meal for chilly days or when you're feeling under the weather.

Author: Kaitlin – The Garden Grazer

Prep Time:25 minutes

Cook Time:15 minutes

Total Time:40 minutes

Category: Main Dish, Soup

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings:6 medium bowls

Ingredients

• 1 onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 5 oz. mushrooms (omit if desired)
• 6 cups vegetable broth (more if desired)
• 15 oz. can chickpeas
• 6 oz. pasta (I use a gluten-free quinoa/brown rice blend)
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 1/2 Tbsp. white miso

For serving (optional):

• Fresh parsley, lemon juice

Instructions

• Dice onion, mince garlic. Slice carrot, celery, and mushrooms.
• In a large stockpot over med-high heat, saute onion for about 5 minutes. (I use 3 Tbsp. water/broth for no-oil saute method.)
• Add celery, carrots, mushrooms, minced garlic, and dried herbs. Stir and saute another 4 minutes.
• Add 6 cups vegetable broth. Cover, and bring to a light boil.
• Once boiling, add pasta and chickpeas (rinsed and drained). Stir and reduce heat. Simmer for 10-12 minutes (or until your pasta is cooked through).
• In a small bowl, whisk miso with about 1/3 cup warm water to thin and remove clumps. Add to pot and stir.
• Salt/pepper if needed. (Or add more miso to taste.) Top with fresh parsley if desired.

Notes

For gluten-free: use your favorite GF noodles.

I also love to stir in some fresh spinach at the end for a nutrient (and color) boost.

Add more vegetable broth if desired for a thinner soup. (It will continue to thicken as it sits as the noodles will soak up more liquid.)

Use your own favorite herbs – parsley, basil, oregano, thyme, and bay leaves all work very well depending on your preference.

Nutrition Per Serving (estimate)

Calories: 209kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Potassium: 304mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3908IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Chickpea Noodle Soup? Feel free to also check out this Fire-Roasted Tomato & White Bean Soup, Quinoa Potato Soup, or this Spring Minestrone!