Go Back
+ servings
Bowl of vegan chickpea noodle soup topped with fresh parsley
4.86 from 7 votes

Chickpea Noodle Soup

Cozy vegan "chicken-less" Chickpea Noodle Soup! A wonderful, soothing comfort meal for chilly days or when you're feeling under the weather.
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
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, saute onion for about 5 minutes. (I use 3 Tbsp. water/broth for no-oil saute method.)
  • Add celery, carrots, mushrooms, minced garlic, and dried herbs. Stir and saute 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.
I also love to stir in some fresh spinach at the end for a nutrient (and color) boost.
Add more vegetable broth if desired for a thinner soup. (It will continue to thicken as it sits as the noodles will soak up more liquid.)
Use your own favorite herbs - parsley, basil, oregano, thyme, and bay leaves all work very well depending on your preference.

NUTRITION PER SERVING (ESTIMATE)

Calories: 213kcal | Carbohydrates: 40g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Potassium: 368mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3908IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg