Name: Chickpea Noodle Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
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; Fresh parsley, lemon juice

Satisfying vegan "chicken-less" Chickpea Noodle Soup! Easy to make, and a great comfort meal made with simple, wholesome ingredients.

Bowl of vegan chickpea noodle soup topped with fresh parsley

We really enjoy this classic noodle soup made with chickpeas instead of chicken.

Comforting noodle soup is a must-have for chilly days or when I'm feeling a little under the weather. It is so warm and soothing!

This hearty soup is made with simple, wholesome ingredients, and is a budget-friendly meal.

It is also easy to customize with the herbs or vegetables you love.

close up view of chickpea noodle soup in a bowl

Ingredients for Chickpea Noodle Soup

For this recipe you will need:

Yellow onion
Carrot
Celery
Garlic
Vegetable broth
Mushrooms: Any variety will work. Or simply omit if desired.
Chickpeas
Pasta: Use gluten-free if desired. I like brown rice & quinoa fusilli pasta.
Dried basil & dried oregano
White miso

Top it with from fresh parsley before serving if desired. (It adds a nice flavor and freshness!)

For another cozy, soothing recipe try this 20-minute Turmeric Noodle Soup.

Bowl of noodle soup with chickpeas, mushrooms, and carrots

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

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, 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.

Stir in fresh spinach at the end if desired.

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

Use your own favorite herbs - parsley, basil, oregano, thyme, and bay leaves all work very well.

Nutrition Per Serving (Estimate)

Calories: 209kcalCarbohydrates: 42gProtein: 7gFat: 2gSaturated Fat: 1gPotassium: 304mgFiber: 5gSugar: 5gVitamin A: 3908IUVitamin C: 4mgCalcium: 66mgIron: 2mg

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If you are enjoying this Chickpea Noodle Soup, also check out:

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

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Comments

Judeen

December 07, 2020 at 3:42 pm

I know when I make one of your recipes, it will be delicious. This soup is so tasty. Great job!!

- Kaitlin McGinn
  
  December 07, 2020 at 4:11 pm
  
  Very kind, thank you. So glad you enjoyed, Judeen!
  
Angela

October 24, 2014 at 3:07 am

Thank you for such a wonderful site! Can't wait to try the Ultimate Vegetable Soup! Love this site! You ROCK!

- Kaitlin | The Garden Grazer
  
  October 24, 2014 at 1:23 pm
  
  Thank you! Thrilled to hear you're enjoying the site and hope you love the veggie soup!
  
LittleMonsterx14

August 09, 2012 at 1:22 am

I love making soup! I added veggie broth, carrots, onions, celery, potatoes, pasta, parsnips and dill. It was so amazing.

- LittleMonsterx14
  
  August 09, 2012 at 1:24 am
  
  Also for an even quicker fix, try Amy's no chicken noodle soup - amazing!
  
Lindsey

August 08, 2012 at 7:41 pm

Looks amazing!! I will be trying this for sure! Chicken noodle soup is one of those thing I miss most since becoming vegetarian.