My flavorful Chickpea Noodle Soup is packed with lots of veggies and protein. It’s a vegan version of the classic chicken noodle soup we crave when sick. This plant-based meal is super cozy and inviting and will warm you up from the inside out. Chickpea noodle soup is the perfect lunch or dinner for a cold winter day. Serve with bread, crackers, or salad.
Not to be too corny, but I feel we could all use a big bowl of chicken soup for the soul right now. Whether you’re sick or feeling ill over the state of our country, my Vegan Chickpea Noodle Soup Recipe might help a little. It’s packed with hearty noodles, veggies, and chickpeas and goes great with a slice of crusty bread.
Why You’ll Love This Vegan Chicken Noodle Soup Recipe
- It’s warm and cozy – Soup is the ultimate comfort food on a cold winter day, and it doesn’t get more classic than chicken noodle soup. This Chickpea Noodle Soup is a vegan version of the original, and it really hits the spot. Whether you’re sick or just craving a warm bowl of soup, this will do the trick.
- It’s packed with veggies and protein – I like to add tons of onion, celery, and carrot to this soup. Sometimes, I even add extra veggies if I have them on hand. Chickpeas are a great swap for chicken because they’re also packed with protein, so they make this soup really hearty.
- It’s easy to make – One of my favorite things about soup is that you can usually make it all in one pot. That means cleanup is pretty easy, and all the flavors really meld together while cooking.
Why Your Body Will Love This Healing Soup
- Digestion – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefit the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
- Antioxidants – Bright-colored veggies, including carrots and celery, are packed with antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk. Vegetable-based soups are a great way to add antioxidants to your diet.
- Immunity – Soup can help heal the body, and chicken noodle soup has a great reputation for helping people recover from sicknesses like colds and the flu. The soup is packed with important vitamins and minerals, and the healing broth can help keep you hydrated and replenish electrolytes. The hot vapors from soup can also help clear nasal passages.
Chickpea Noodle Soup Recipe Ingredients
- Noodles – You can use whatever kind of noodles you like for this soup recipe. I used ditalini because they were similar in size to the chickpeas. I added my pasta dry and let it cook in the soup with the other ingredients, but you can also pre-cook your pasta and add it right at the end. Gluten-free pasta can easily be used if needed.
- Chickpeas – I used two cans of chickpeas in this recipe. You can also use white beans or diced tofu.
- Vegetables – For this recipe, I used the traditional chicken noodle soup veggies: onion, celery, and carrots. You can easily add any extra veggies you like during the cooking process, or you can add some spinach or kale leaves right at the end.
- Broth—I used a vegan chicken-flavored broth concentrate (linked in the recipe card). I can usually find it at most grocery stores or online. I prefer to use a “chicken”-flavored broth for this chickpea noodle soup, but regular vegetable broth will also work if that’s what you have.
- Garlic and Ginger – Ginger isn’t traditionally used in chicken noodle soup recipes, but I love its flavor and think it goes great in this plant-based soup. I like to add a generous amount of both garlic and ginger.
- Fresh Herbs – I like to add some fresh thyme and rosemary while the soup is cooking and then some fresh parsley when you take the soup off the heat. Fresh herbs always add great flavor and go so well in this soup.
- Lemon Juice – It’s totally optional to add in some fresh lemon juice at the end of cooking, but it does add a nice kick if you like lemon.
How To Make Vegetarian Chickpea Noodle Soup
- Heat a large pot over medium heat and add the olive oil. Once the oil is hot, add the diced onion, carrot, and celery. Sprinkle in a pinch of salt and mix everything together. Cook the veggies until softened, about 5 minutes. Next, add the minced garlic, ginger, and thyme and cook for another 2 minutes.
- Add chickpeas, vegetable broth, and a big pinch of salt and pepper. Mix everything together well, cover with a lid, and let the soup come to a boil. Once boiling, add the dried pasta and cook until just cooked through, about 10 minutes.
- Remove the soup from the heat and stir in a small handful of chopped fresh parsley and a squeeze of fresh lemon juice. Add any extra salt and pepper needed. If desired, serve the soup with crackers, bread, or salad.
Recipe Frequently Asked Questions
- This recipe is already vegan.
- You can make this recipe gluten-free by using your favorite gluten-free noodles and making sure the veggie broth you are using is certified gluten-free.
- How many servings does this soup make? This soup recipe makes about six servings.
- Does this actually taste like chicken noodle soup? It tastes very similar! It’s obviously not made with real chicken or chicken broth, but the vegan substitute tastes very much like regular chicken broth.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last for about 4-5 days.
- Is this soup freezer-friendly? Yes, this is a great recipe for the freezer. Allow the soup to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. I like to freeze in individual portions, so defrosting is easy and efficient.
- Do you have the nutritional information for this recipe? The recipe card below includes all the nutritional information.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
Looking For More Healthy Vegetarian Soup Recipes?
Lemony White Bean Soup with Quinoa
Veggie Packed Creamy Broccoli Cheddar Soup
Smoky Black Bean and Sweet Potato Soup
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Vegan Chickpea Noodle Soup
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
My flavorful Chickpea Noodle Soup is packed with lots of veggies and protein. It’s a vegan version of the classic chicken noodle soup that we all crave when we’re sick. This plant based meal is super cozy and inviting and will warm you up, from the inside out. Chickpea noodle soup is the perfect lunch or dinner for a cold winter day. Serve with bread, crackers or salad.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil, or your favorite oil
- 1/2 large yellow onion, diced
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrot
- 2–4 cloves garlic, minced
- 1–2 teaspoons minced fresh ginger
- 2 teaspoons chopped fresh herbs (I like to do a mixture of thyme and rosemary)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 200 grams dried ditalini pasta, or your favorite kind
- 8 cups vegetable broth (I like to use this chicken flavored veggie broth concentrate)
- Salt and black pepper, to taste
- Chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat a large pot over medium heat and add in the olive oil. Once oil is hot, add in the diced onion, carrot and celery. Sprinkle in a pinch of salt and mix everything together. Cook veggies until softened, about 5 minutes. Next, add in the minced garlic, ginger and thyme and cook for another 2 minutes.
- Add in the chickpeas, vegetable broth and a big pinch of salt and pepper. Mix everything together well, place the lid on and let soup come to a boil. Once boiling, add in the dried pasta and let cook until the pasta is just cooked through, about 10 minutes.
- Remove soup from the heat and stir in a small handful of chopped fresh parsley and a squeeze of fresh lemon juice. Add any extra salt and pepper needed. Serve soup with crackers, bread or salad, if desired.
Notes
Make sure you’re using a good quality broth for this soup. I like to use concentrated vegan chicken broth that I just add water to. I like it because you can add extra concentrate if you want a stronger flavor for your soup.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Vegan, Gluten Free
- Method: Stovetop
- Cuisine: American
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