Chickpea Noodle Soup

A satisfying Vegan "Chicken" Noodle Soup recipe made with chickpeas instead of chicken! It's easy to make, and a soothing comfort meal made with nourishing, whole food ingredients. (Vegan, oil-free, gluten-free option.)

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

It's made with simple, nourishing, whole food ingredients, and is also a budget-friendly meal.

Plus it's 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: Or you can use sweet onion or white onion instead.
• Carrot
• Celery stalks
• Fresh garlic cloves: Or substitute dried garlic powder if desired.
• Vegetable broth: Be sure to use low sodium if needed.
• Mushrooms: I use cremini, but any variety should work such as white button, shiitake, or Portobello.
• Chickpeas (garbanzo beans): These are a healthy "meat" substitute and provide hearty texture, protein, and fiber. (Plus no cholesterol!)
• Pasta: Use gluten-free pasta if desired. I like brown rice + quinoa fusilli pasta.
• Dried basil and dried oregano: Be sure your pantry spices are fresh (not expired) for best flavor.
• 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.

Not a fan of mushrooms? Simply omit them!

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.

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

Storing

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 chickpea noodle soup recipe, also check out:

• Turmeric Noodle Soup
• White Bean Tomato Soup with Kale
• Quinoa Potato Soup
• Spring Minestrone

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