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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.
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:15 mins
Total Time:40 mins
CourseMain Dish, Soup
CuisineGluten-Free Option, Oil-Free, Vegan
Servings6 medium bowls


  • 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


  • 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.


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)

Calories: 209 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 304 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 3908 IU | Vitamin C: 4 mg | Calcium: 66 mg | Iron: 2 mg