Chickpea Noodle Soup (Easy!)

This wholesome Chickpea Noodle Soup recipe is so comforting and deeply satisfying! It features tender pasta, chickpeas, and veggies all swimming in a savory, herby broth. A delicious vegan version of chicken noodle soup made with all plant-based ingredients! (Vegan, oil-free, gluten-free option.)

This ultra-comforting soup is my vegan version of classic chicken noodle soup. We swap in protein-rich chickpeas instead of chicken!

It also features tender pasta, cozy aromatics, and fresh veggies that you can customize however you'd like. The broth is deliciously savory and rich with herby flavor. (So good!)

Best of all it's easy to assemble! It's nourishing and budget-friendly, and the leftovers are just as tasty. It's a great meal when you're feeling under the weather, or just need some cozy comfort food.

Ingredients for Chickpea Noodle Soup

For this recipe, you'll simmer in a large pot on the stove:

• Yellow onion: Or substitute sweet onion or white onion instead.
• Carrot
• Celery ribs
• Fresh garlic cloves: I like the taste of fresh best, but you can substitute dried garlic powder if needed.
• Vegetable broth: Be sure to use low sodium and oil-free if needed.
• Mushrooms: These are completely optional, so just omit them if you're not a fan. I use cremini, but any variety should work such as white button, shiitake, or Portobello.
• Chickpeas (garbanzo beans): We use these for a healthy "meat" substitute instead of chicken. They provide hearty texture, protein, and fiber.
• Pasta: Be sure to use gluten-free pasta if needed. Most often I use brown rice fusilli pasta. But you can use elbow pasta, broken up spaghetti noodles, shells, stars, or any other small pasta you have in the pantry.
• Italian seasoning: As always, be sure your pantry spices are fresh (not expired) for best flavor.
• White miso: This adds a savory, salty, umami taste. I highly recommend including it, however you can replace with salt if needed.
• Apple cider vinegar: Just a couple teaspoons add a little more depth of flavor and hint of tanginess to the broth. Feel free to add a splash more if desired.
• Fresh parsley: This is optional but recommended! I like to stir in a couple tablespoons of chopped parsley at the end of cooking time for fresh, bright flavor.

Customizing

Add greens: Stir in a handful of chopped fresh kale or baby spinach toward the end of cooking time if desired.

Other veggies: Swap in bell pepper, zucchini, yellow summer squash, potato, parsnip, peas, broccoli, cauliflower, or anything else that sounds good.

Herbs: Change up the herbs as you see fit! Add a bay leaf (remove before serving), thyme, rosemary, basil, oregano, etc. Either fresh herbs or dried herbs work great. Or make the soup "extra-herby" by adding even more than what's called for!

Serving

Garnish: Top your bowl with a squeeze of lemon juice, black pepper to taste, or garnish with more fresh parsley or even fresh dill if desired. It's also great with a piece of crusty sourdough bread on the side.

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. Simply reheat in the microwave or on the stovetop when ready to enjoy.

Freezer note: I haven't 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 you thaw and reheat. But I'd love to hear if you give it a try!

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

If you're enjoying this vegan chickpea noodle soup recipe, also check out:

• White Bean Tomato Soup
• Spring Minestrone

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