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 mins
Cook Time:15 minutes mins
Total Time:40 minutes mins
CourseMain Dish, Soup
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5
- 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.
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