Chickpea Noodle Soup

A satisfying vegan chicken noodle soup recipe made with chickpeas instead of chicken! Easy to make, and a great comfort meal made with nourishing, whole food ingredients. (Oil-free with a gluten-free option.)

This chickpea noodle soup recipe is made with plant-based chickpeas instead of chicken.

A big pot of comforting noodle soup is perfect on chilly days (or when I'm feeling a little under the weather). It tastes so warm and soothing.

This soup is made with simple, nourishing, whole food ingredients, and is also a budget-friendly meal.

Plus it is easy to customize with the herbs, pasta, and vegetables you love.

Ingredients for Chickpea Noodle Soup

For this recipe you will simmer in a large pot:

• Yellow onion
• Carrot
• Celery
• Garlic cloves: Or substitute garlic powder.
• Vegetable broth: Use low sodium if desired.
• Mushrooms: I use cremini, but any variety should work such as white button, shiitake, or Portobello. (Or simply omit the mushrooms if desired.)
• Chickpeas (garbanzo beans): These provide hearty texture, protein, and fiber.
• Pasta: Use gluten-free pasta if desired. I like brown rice + quinoa fusilli pasta.
• Dried basil and dried oregano
• White miso: This adds a nice richness and savory, umami flavor. I highly recommend including it, however you can simply replace with salt if desired.

Customizing

Add greens: Stir in some fresh kale or baby spinach to your soup pot towards the end of cooking if desired.

Other veggies: Try it with bell pepper, zucchini, summer squash, peas, or anything else that sounds good.

Herbs: Change up the herbs as you see fit. Add a bay leaf (removing before serving), thyme, rosemary, etc.

Serving

Top your bowl with a squeeze of lemon juice, or garnish with fresh parsley before serving if desired. (It adds nice flavor and freshness.)

Storage

Store any leftovers in an airtight container in the refrigerator. We find it keeps for about 4-5 days.

Freezing note: I have not tried freezing this recipe, but soups with pasta generally don't freeze quite as well. The pasta tends to lose it's shape and texture when reheated.

For more inspiration, also browse all chickpea recipes or soup recipes.

Chickpea Noodle Soup

A satisfying "chicken-less" noodle soup that is quick and easy to make. Made with simple, wholesome ingredients.

4.86 from 7 votes

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

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

Servings: 6 medium bowls

US CustomaryMetric

Ingredients

• 1 yellow 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 medium-high heat, sauté onion for about 5 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
• Add celery, carrots, mushrooms, minced garlic, and dried herbs. Stir and sauté 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.

Spinach: Stir in fresh spinach at the end if desired.

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

Herbs: Use your own favorite herbs. Parsley, basil, oregano, thyme, and bay leaves all work very well.

Nutrition Per Serving (Estimate)

Nutrition Facts

Chickpea Noodle Soup

Amount per Serving

Calories

209

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Potassium

 

304

mg

9

%

Carbohydrates

 

42

g

14

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

7

g

14

%

Vitamin A

 

3908

IU

78

%

Vitamin C

 

4

mg

5

%

Calcium

 

66

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this vegan chicken noodle soup recipe, also check out:

• Turmeric Noodle Soup
• Fire-Roasted Tomato & White Bean Soup
• Quinoa Potato Soup
• Spring Minestrone

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