Chickpea Noodle Soup (One Pot, 30 Minutes)
on Jan 27, 2022, Updated May 12, 2026
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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 30 minutes to make it.
It’s perfect comfort food when you’re feeling under the weather or just need to warm up.
5-Star Review
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!
Why You’ll Love Chickpea Noodle Soup
- One pot, 30 minutes, minimal cleanup.
- Filling enough for a full meal, chickpeas and pasta together make it satisfying.
- Tastes like the real thing. The miso broth is the key.
- Made entirely from pantry staples.
- Freezer-friendly and great for meal prep.
- Easy to make gluten-free with a pasta swap.
- Better on day two as the flavours develop
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.
Ingredient Notes
- Oil: For building the base. Swap for water or broth to keep it oil-free.
- Onion, celery and carrot: The classic. Don’t rush this step. 7 to 8 minutes over medium heat until softened is where a significant amount of the soup’s flavour comes from. Dice everything roughly the same size so it cooks evenly.
- Dried thyme and oregano (1 tsp each): The herb base. If you have fresh thyme, use 1 tbsp for every 1 tsp dried.
- Turmeric (1/2 tsp): Gives the broth a warm golden colour similar to what you’d get from a chicken-based soup.
- Vegetable Broth: Use any you enjoy. A low-sodium broth gives you more control over the final seasoning. If you can find a “no chicken” style broth (some brands make a vegan version designed to mimic chicken stock), it works well here.
- Chickpeas: About 3 cups cooked, or one 28oz can or 2 14 oz cans. They provide the protein and heartiness that makes this a proper meal rather than a side dish.
- Pasta: Short-cut pasta works best. Fusilli, rotini, bows, elbow macaroni or orzo. Long noodles are harder to eat with the chickpeas and vegetables. For gluten-free, brown rice pasta or lentil pasta both work well. Cook to just under al dente since the pasta continues absorbing liquid in the broth.
- White miso paste: Stirred in at the end, it adds a savoury, umami-rich depth that’s hard to achieve with vegetable broth alone. Use white or yellow miso for a milder flavour. Don’t boil it, stir it in off the heat or after reducing to a gentle simmer to preserve the flavour.
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.
Variations
- Slow cooker: Add the sautéed vegetables (do steps 1 and 2 on the stovetop first for best flavour), broth and chickpeas to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta in the last 20 to 30 minutes on high or cook separately and mix in at the end. Stir in miso before serving.
- Higher protein: Use a chickpea or lentil pasta instead of regular pasta to boost the protein per serving significantly. You can also add a second can of chickpeas.
- Creamy version: Stir in 1/2 cup full-fat coconut milk or cashew cream at the end for a richer, creamier broth.
- With greens: Stir in 2 cups of baby spinach or chopped kale in the last 2 minutes of simmering.
- Thicker broth: Lightly mash 1/4 of the chickpeas before adding them to the pot. This releases starch and gives the broth more body without changing the flavour.
How to Make Chickpea Noodle Soup
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
Effectively yes. The base ingredients, mirepoix vegetables, herb broth, noodles, are identical to classic chicken noodle soup. The chickpeas replace the chicken for protein, and the miso in this recipe replicates the savoury depth you’d normally get from a chicken-based broth. The result is very close to the original, with more fibre and plant-based protein.
Yes. Substitute your choice of gluten-free pasta such as brown rice pasta, chickpea pasta or lentil pasta. Cooking times may vary slightly so taste-test as you go. Also check that your vegetable broth and miso paste are gluten-free.
Yes. White beans (cannellini or navy beans) are the closest substitute for chickpeas. Butter beans also work but are larger and softer. If using smaller beans like navy beans, reduce the simmering time slightly.
Yes, with one caveat: pasta gets very soft after freezing. For best results, freeze the broth and chickpeas without the pasta, then cook fresh pasta when serving. If the pasta is already in the soup, it will be softer after thawing but still good. Freeze in portions for up to 3 months and thaw overnight in the fridge.
Short-cut pasta is easier to eat with the chunky vegetables and chickpeas. Fusilli, rotini, bows or elbow macaroni all work well. Orzo gives a thicker, more stew-like result. Avoid long pasta like spaghetti or fettuccine unless you break it into small pieces first.
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
- Fridge: Cool completely before storing. Keeps in a sealed container for up to 5 days.
- Freezer: Best frozen without the pasta. Store the broth and chickpeas in freezer-safe containers for up to 3 months, then cook fresh pasta when serving. If the pasta is already in the soup, it will be softer after thawing — still edible, just not ideal. Thaw overnight in the fridge.
- Reheating: Stovetop over medium heat with a splash of broth or water to loosen. Season again after reheating. Microwave works in 90-second intervals with a stir between each.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan Chickpea Noodle Soup
Ingredients
- 1 tbsp olive oil, 15 mL
- 1 onion, diced (2 cups/226 g)
- 3 carrots, peel and diced (2 cups/300 g)
- 3 stalks celery, diced (2 cups/236 g)
- 3 cloves garlic, 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
- 1 can chickpeas, drained and rinsed , 28 oz (3 cups)
- 170 g short-cut pasta, 6 oz, 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.