Go Back
+ servings
Overhead view of chickpea noodle soup in a white bowl with serving spoon

Chickpea Noodle Soup

A homestyle chicken-less noodle soup that's quick and easy to make. So comforting and made with simple, wholesome ingredients!
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
CourseMain Dish, Soup
CuisineGluten-Free Option, Oil-Free, Vegan


  • 1 yellow onion
  • 2 medium carrots
  • 2 celery ribs
  • 5 oz. mushrooms (omit if desired)
  • 4 cloves garlic
  • 6 cups vegetable broth
  • 15 oz. can chickpeas
  • 5 oz. fusilli pasta*
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 1/2 Tbsp. white miso
  • 2 tsp. apple cider vinegar
  • 2-3 Tbsp. fresh parsley (optional)


  • Dice onion, carrot, and celery. Slice mushrooms. Mince garlic and set aside.
  • In a large stockpot over medium-high heat, sauté onion, carrot, and celery for about 6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  • When onion is tender, add mushrooms, garlic, basil, and oregano. Stir and sauté another 4 minutes.
  • Add broth and chickpeas (rinsed and drained). Bring to a light boil.
  • Once boiling, add pasta and stir. Then reduce heat and cover. 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 until smooth. Add to pot at end of cooking time. Stir in vinegar and chopped fresh parsley. Salt and pepper to taste before serving if desired.


*For gluten-free: Use your favorite GF noodles. I use brown rice & quinoa fusilli pasta, but you can use spaghetti noodles (broken up) if desired.
Herbs: Use your own favorite herbs. Parsley, basil, oregano, thyme, Italian seasoning, and bay leaves (remove before serving) all work great.
Recipe originally published August 2012. Updated April 2023.

Nutrition Per Serving (Estimate)

Calories: 228 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Potassium: 365 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 4842 IU | Vitamin C: 7 mg | Calcium: 62 mg | Iron: 2 mg