Chickpea Noodle Soup
on Jan 27, 2022, Updated Aug 15, 2024
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Enjoy this delicious chickpea noodle soup for a vegan version of classic chicken noodle! You’ll need just a few simple pantry ingredients and less than 30 minutes to make it.
It’s perfect comfort food when you’re feeling under the weather or just need to warm up.

This Chickpea Vegetable Chowder is also wonderful for a chickpea soup and this Vegan Lasagna Soup and Easy Minestrone Soup both include pasta as well.
Recipe Features
- Make with your favourite pasta.
- Soothing recipe for when you’re feeling under the weather.
- Vegan, soy-free and can be made gluten-free and oil-free if needed.
- Low in fat for a light meal or side dish.
- Freezer-friendly and budget-friendly!
Ingredient Notes
- Oil: Use olive oil or your choice of neutral cooking oil. For an oil-free recipe, you can substitute water or broth.
- Onion: White or yellow onion works. Shallot would be nice too!
- Dried Herbs: The recipe calls for dried thyme, oregano and bay leaves. To use fresh herbs, substitute 3 tbsp finely chopped herbs for 1 tsp of dried herbs. If you don’t have bay leaf on hand it adds a very subtle flavour so it’s not a big deal if you’re missing it.
- Turmeric: The turmeric is for colour rather than taste. You can taste it in the final soup so no problem if you’re not a big fan.
- Vegetable Broth: Any store-bought or homemade vegetable broth or stock you enjoy works.
- Chickpeas: You’ll need 2 14 oz cans of chickpeas or 1 28 oz, drained and well-rinsed. The amount doesn’t have to be exact so if you’re a bit short, that’s totally fine!
- Pasta: Any short-cut pasta shape works. You could use wheat or whole wheat fusilli, rotini, bows, elbow macaroni, broken spaghetti noodles or orzo. For a gluten-free soup, you can use any gluten-free pasta such as brown rice, lentil or quinoa pasta.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Here’s a quick visual overview to reference before making the soup. Scroll down to find the complete recipe.
- Start by sautéing the celery, garlic, carrot and onion with a pinch of salt and pepper for 7-8 minutes until softened.
- Add the spices and cook for a few more minutes.
- Add the broth, chickpeas and your choice of pasta.
- Simmer until the pasta is cooked al dente. Remove the bay leaf and enjoy!
FAQs
Yes. To make this gluten-free, use your choice of gluten-free pasta such as brown rice pasta or a legume-based pasta like chickpea or lentil pasta.
Sure! Try white beans as an alternative to chickpeas.
Yes. This soup is freezer-friendly and will store well for up to 3 months.
To freeze, let it cool completely then store in a freezer-safe container. Let it thaw in the fridge then reheat on the stovetop or in the microwave.
Notes & Tips
- Err on the side of slightly underdone for the pasta as it will continue to absorb liquid as the soup sits.
- The miso paste is optional but I love it for some extra umami flavour. Stir it in at the end until fully combined.
Storing
- Let the soup cool before storing.
- Fridge: Store in a sealed container in the fridge for up to 5 days.
- Freezer: Store in a freezer bag or airtight freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Reheat the soup on the stovetop or in the microwave until heated through. You can add broth or water to adjust the consistency if it’s thickened considerably.
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Ingredients
- 1 tbsp olive oil, 15 mL
- 1 large onion, diced (2 cups/226 g)
- 3 carrots, peel and diced (2 cups/300 g)
- 3 stalks celery, diced (2 cups/236 g)
- 3 garlic cloves, minced or grated (1 tbsp)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp turmeric
- ¾ tsp salt
- ¼ tsp pepper
- 1 bay leaf
- 8 cups vegetable broth
- 28 oz can chickpeas, drained and rinsed (3 cups)
- 6 oz short-cut pasta, 170 g, fusilli, rotini, bows, broken spaghetti, macaroni, orzo, etc.
- 1 tbsp white or yellow miso paste, optional (15 g)
- fresh lemon, optional
- parsley, for serving, optional
Instructions
- In a large pot, heat oil over medium heat. When the pot is hot, add onions, carrots, celery and garlic and a pinch of salt and pepper. Cook for 7-8 mins, stirring occasionally, until veggies are almost tender.
- Add thyme, oregano, turmeric, salt and pepper. Stir to combine and cook for 1-2 minutes.
- Add the vegetable broth, chickpeas and noodles. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer for 10-12 min, stirring occasionally, until noodles are tender (check packaging for pasta and cook for approximately 1 minute less than suggested al dente cooking time).
- Taste and season with salt and pepper and if desired, stir in the miso paste and a squeeze of fresh lemon juice. Ladle soup into bowls. Sprinkle with parsley and fresh cracked black pepper, if desired.
I have made this about 15 times. It’s a regular at our house. The meat eaters and vegetarians love it! I make it as written- do not skip the miso!
Thank you so much!
Great soup recipe! I used cannellini beans instead of chickpeas and used mini bow tie pasta because they are so cute! My meat-loving hubby was worried because he smelled the turmeric, and thought it would be overpowering, but he loved it too.ย