Chickpea Noodle Soup
Looking for a cozy, feel-good soup that’s totally plant-based? This chickpea noodle soup is the perfect vegan spin on classic chicken noodle soup. It’s warm, filling, and full of flavor—just like the one you grew up with, but made with chickpeas instead of chicken. Whether you’re feeling under the weather or just craving comfort in a bowl, this soup has your back.
It’s packed with tender noodles, hearty chickpeas, and tasty veggies in a savory broth. The best part? It’s super easy to make and comes together in one pot. Plus, it’s great for meal prep and keeps well in the fridge. Keep reading for everything you need to make this simple and satisfying soup at home!
For a bean-free version, make sure to check out this vegan chicken noodle soup with tofu recipe! Or, if you want another scrumptious bean-ful soup recipe, we think you’d love this plant-based Mexican-inspired pozole!
Why You Must Make This Vegan Soup Recipe
This vegan chickpea noodle soup is nourishing, filling, and perfect for any day of the week. It’s packed with simple ingredients, big flavor, and feels just like the classic comfort soup—minus the chicken!
- Ultimate Comfort Food. This soup is warm, cozy, and just what you need on a chilly day or when you’re feeling a little off. It’s like a hug in a bowl—no chicken needed (unless it’s vegan chicken)!
- Chickpeas Are Super Filling. Chickpeas add a hearty texture and plant-based protein that keeps you full. They’re soft, tasty, and the perfect swap for shredded chicken.
- One-Pot Wonder. You can cook everything in just one pot, which means easy cleanup. Less mess, more soup—yes, please!
- Great for Leftovers. It stores well in the fridge and tastes even better the next day. You can also freeze it for later when you need a quick meal.
- Totally Nourishing. It’s full of good stuff like fiber, vitamins, herbs, and plant-based protein. You’ll feel satisfied and fueled without anything heavy.
Key Ingredients and Substitutions
This soup uses simple, wholesome ingredients like chickpeas, noodles, and veggies to make it wonderfully satisfying. You’ll also find easy swaps and tips in case you’re missing any pantry staple!
- Chickpeas (Roasted or Canned) – Adds plant-based protein and a filling, meaty texture. Canned chickpeas are quick and easy, but roasted chickpeas add extra flavor and a slightly firmer bite. Try white beans or lentils for a similar feel.
- Pasta Noodles – Make the soup extra comforting and give it that classic chicken-noodle-soup vibe. They soak up the flavor and make every bite satisfying. Use any noodle you like—try small shells, rotini, or even gluten-free pasta if needed. My favorite are fun shaped pastas from Pastabilities! (Plus, Pastabilities also makes my absolute favorite boxed vegan mac and cheese!)
- Vegetable Broth – Gives the soup that savory, slow-simmered taste. A good homemade vegetable broth makes a big difference in flavor. Low-sodium broth lets you control the salt, or you can use pre-made vegetable broth or bouillon cubes in a pinch.
- Veggies (Carrots, Celery, Onion, Garlic) – Bring flavor, texture, and natural sweetness. No celery? Add extra carrot or try a bit of chopped zucchini or bell pepper instead. Onion or garlic powder can be used if that’s all you have.
- Herbs (Like Dill and Thyme) – Add cozy, homemade flavor that really brings the broth to life. No fresh herbs? Dried ones work great—just use about half the amount.
How to Make Vegan Noodle Soup
Making vegan chicken noodle soup is super easy and all comes together in one big pot. Just sauté your veggies, add the broth, chickpeas, and noodles, then let it simmer until everything’s warm and cozy!
Step 1: Sauté the Veggies – Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the onion, celery, carrots, garlic, and thyme. Cook for about 5 minutes, until the onion looks soft and clear.
Step 2: Add the Broth and Boil – Pour in the vegetable broth (or water and vegan bouillon) and toss in the bay leaves. Bring everything to a nice rolling boil.
Then, Step 3: Roast the Chickpeas (Optional) – If using crispy roasted chickpeas, preheat your oven to 400°F. Rinse, drain, and dry the chickpeas, then toss with olive oil and dried dill. Roast for about 15 minutes, then set aside. If using fresh, drain and rinse the chickpeas. Put aside.
Finally, Step 4: Add the Pasta and Finish – Add your uncooked pasta to the boiling soup and cook until just al dente. Remove from heat, take out the bay leaves, stir in the roasted (or drained) chickpeas and green onion, and serve with a lemon slice on top!
Helpful Tips and Serving Suggestions
Here are some easy tips and fun ways to make your vegan chicken noodle soup even better. From fresh herbs to tasty sides, these ideas will help you enjoy every cozy spoonful!
- Serve with Crusty Bread – Dip a slice of warm, crusty herb bread right into the soup for extra comfort. It’s perfect for soaking up that delicious broth.
- Top with Fresh Herbs – Sprinkle on fresh dill, parsley, or thyme for a pop of color and flavor. It gives the soup a fresh, homemade touch.
- Mix in Some Greens – Stir in a handful of spinach or kale during the last few minutes of cooking. It adds extra nutrients and a splash of green.
- Add a Dash of Hot Sauce – Like a little heat? A few drops of hot sauce or a pinch of red pepper flakes give the soup a spicy kick.
- Pair with a Simple Salad – Serve it alongside a light green salad with a tangy dressing. It’s a fresh and balanced meal that feels cozy but not too heavy.
Savory Soup FAQs
Chickpea noodle soup lasts about 4 to 5 days in the fridge. Just keep it in a sealed container. Want to keep it longer? You can freeze it for up to 2 months!
Definitely! Simply swap out the regular pasta for a gluten-free alternative or add in a cup of cooked white or wild rice instead.
To make an oil-free version of this chickpea soup, omit the oil for roasted the chickpeas (or bake without oil) and use water or vegetable broth for cooking the onions, carrots, and celery. The flavor won’t be quite as rich, but it will still be delicious!
Yes! If you’re strapped for time and prefer to simplify this recipe, you can skip the chickpea roasting step, and instead add the drained, rinsed chickpeas (un-roasted) straight into the soup at the end. Be sure to also mix in the dried dill!
It sure is! Besides the fiber-rich chickpeas, spices and herbs (like dill and thyme) are some of the most health-promoting foods on the planet. According to the New York Times bestselling book How Not to Die by Dr. Michael Greger, the more herbs and spices you can add to your meals, the better for you!
More Soothing Vegan Soup Recipes
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Chickpea Noodle Soup
Ingredients
- 1 tablespoon olive oil
- ½ large yellow onion, diced
- 3 medium ribs celery, sliced
- 3 medium carrots, sliced
- 5 medium cloves garlic, minced
- ½ teaspoon dried thyme
- 8 cups vegetable broth, or equivalent amount of vegetable bouillon and water
- 2 bay leaves, optional
- 1 can chickpeas
- 1 teaspoon olive oil
- ½ teaspoon dried dill
- 8 ounces packaged pasta
- 2 green onions, sliced
- ½ small lemon, cut into wedges or slices (optional)
Instructions
- Preheat oven to 400 degrees (if you’ll be roasting your chickpeas).
- In a large soup pot over medium-high heat, heat 1 tablespoon of olive oil. Add the onion, celery, carrots, garlic, and thyme and sauté for about 5 minutes until the onion becomes translucent.
- Add all the vegetable broth (or 8 cups of water and the equivalent amount of bouillon) and the bay leaves and bring the pot to a rolling boil.
- Meanwhile, open a can of chickpeas and rinse, drain, and pat them very dry. Toss with 1 teaspoon of olive oil and the dried dill, and bake for 15 minutes. Set aside to add to the soup at the end.
- Add the uncooked pasta and boil until the pasta is just cooked (using the al dente cooking time suggested on your package of pasta).
- Once the pasta is cooked, immediately remove the pot from the heat, remove the bay leaves, and sprinkle in the roasted chickpeas and sliced green onion. Garnish with a slice of lemon and enjoy!
Notes
Nutrition
This vegan chickpea noodle soup recipe was generously sponsored by our friends at Pastabilities—makers of fun-shaped pasta for every occasion!
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Leave a Comment
Such a comforting and healing soup! One of my favorite soup recipes for sure.
So cozy and delicious!
So good…I need to find myself some fun pumpkin pasta next time I make this too!
Soup is one of my favorite meals, especially when it starts getting super chilly here in New England. The combination of the adorable pasta and the chickpeas (my favorite bean!) sounds like heaven to me. I’m sure I’ll be enjoying this soup at least twice a week!
This is so flavorful and hearty. We love pasta in our soup and the garbanzo beans are appreciated for their added protein and crispy texture.
This is such a cute recipe! I feel it would go really well with some toasted bread, too!
Love making this soup, just had it for lunch! Sometimes I also add in cubed tofu…and I’m a big a lover of spice so a dash of sriracha is a must for me!