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    Home » Recipes » Soup

    Chickpea Noodle Soup

    Aug 8, 2012 by Kaitlin

    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.)

    Bowl of vegan chickpea noodle soup topped with fresh parsley

    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.

    Close-up view of uncooked gluten-free fusilli pasta ingredient

    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!

    close up view of chickpea noodle soup in a bowl

    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.

    Bowl of noodle soup with chickpeas, mushrooms, and carrots

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

    Bowl of vegan chickpea noodle soup topped with fresh parsley

    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
    Print Recipe Pin Recipe Comment
    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 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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. 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!!

      Reply
      • Kaitlin McGinn

        December 07, 2020 at 4:11 pm

        Very kind, thank you. So glad you enjoyed, Judeen!

        Reply
    2. 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!

      Reply
      • 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!

        Reply
    3. 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.

      Reply
      • LittleMonsterx14

        August 09, 2012 at 1:24 am

        Also for an even quicker fix, try Amy's no chicken noodle soup - amazing!

        Reply
    4. 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.

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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