Chickpea Noodle Soup
Enjoy this delicious chickpea noodle soup for a vegetarian version of classic chicken noodle!
This chickpea noodle soup is the perfect comfort food when you’re feeling under the weather or just need to warm up.
You’ll need just a few simple pantry ingredients and less than 30 minutes to make it. It features chickpeas, veggies and hearty pasta in a flavourful broth.
It’s reminiscent of classic chicken noodle soup but completely vegetarian and suitable for vegans too. It can also be made gluten-free by using a gluten-free pasta.
Whether you make it with noodles, rotini or macaroni, it’s the perfect healthy comfort food!
- Customize 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!
Complete list of ingredients with amounts and full instructions is located in the recipe card below. This section covers ingredient and substitution considerations.
- 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!
- Garlic: Freshly minced garlic adds the best flavour but you can use 1 tsp garlic powder in a pinch.
- Carrot & Celery: If you’re missing celery, you can add a bit of extra carrot.
- 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.
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!
- Delicious with fresh bread for dipping!
- For a kid-friendly meal, serve with tofu nuggets.
- Pair with this chickpea wrap or buffalo cauliflower wrap.
- Pair with kale caesar salad or a simple green salad with tahini dressing.
- Serve the soup with fresh lemon, parsley and black pepper.
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.
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.
- 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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- 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
- 1 (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
- Saute Vegetables: 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 Herbs & Spices: Add thyme, oregano, turmeric, salt and pepper. Stir to combine and cook for 1-2 minutes.
- Simmer: 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).
- Season: Taste and season with salt and pepper and if desired, stir in the miso paste and a squeeze of fresh lemon juice.
- Serve: Ladle soup into bowls. Sprinkle with parsley and fresh cracked black pepper, if desired.
If you’re using spaghetti noodles, break the noodles into fifths so the soup is easier to eat. If you don’t mind them longer, you can do thirds or quarters.
Storing: Let cool before storing. Store in the fridge in a sealed container for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge if frozen. Reheat on the stovetop or in the microwave until heated through.
- Serving Size: 1/6th of recipe
- Calories: 65
- Sugar: 7 g
- Fat: 2.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 1 g
Keywords: chickpea noodle soup, vegan chicken noodle soup