Is there anything more comforting than a warm bowl of (vegan) chicken noodle soup? What about chickpea noodle soup? I developed this recipe on a particularly chilly fall day when I was feeling a bit under the weather and was craving all the comforts of my childhood classic, chicken noodle soup (but vegan, of course). I wasn’t in the mood to go to the store to buy anything that I didn’t already have on hand, so I whipped this up with the pantry staples that I had lying around. Little did I know that this chickpea noodle soup would be one of the most popular recipes I ever release.
This chickpea noodle soup brings all the savory, hearty flavors of the classic, with a plant-based spin. I admit, I was skeptical of whether the chickpeas would be a good addition or not, but because I was totally unwilling to go to the store to get tofu or a vegan chicken alternative, chickpeas just had to do. And let me say, I was blown away. The chickpeas are given a chance to soften in the flavorful broth and are bursting with the fall flavors of sage, thyme, and oregano.
Not to mention, this soup is so easy to make. Aside from sauteing some celery and carrots, it simply requires you to throw everything in the pot and forget it. This soup could easily be made in an Instant Pot, but I would recommend cooking for only 3-ish minutes (depending on how long your pasta should cook for).
I’ve had countless people on Instagram share with me how much they (and their family!) love this soup, and I’m sure you’re going to love it, too. If you’re looking for a cozy, simple, delicious and nutritious meal, this is the one for you!
Vegan Chickpea Noodle Soup
This vegan chickpea noodle soup brings all the comforting flavors of the classic chicken noodle soup, but veganized.
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 3 carrots diced
- 1 can chickpeas drained and rinsed
- 300 g pasta
- 6 cups low sodium vegetable stock
- 1 tsp dried parsley or to taste
- 1/2 tsp dried oregano or to taste
- 1/4 tsp dried thyme or to taste
- 1/2 tsp dried sage or to taste
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Dice yellow onion, celery, and carrots. Mince garlic
Saute onion, celery, carrots, and garlic over medium heat for about 5 minutes, until the onion is translucent
Add dried parsley, oregano, thyme, sage, salt, and pepper. Saute for another minute until combined
Add 1 can of drained and rinsed canned chickpeas and vegetable stock
Simmer for 15 minutes, until celery and carrots have softened and flavors have developed
Add dry pasta to soup and cook in soup, as per package instructions
Looking for more soup recipes? Check out my Everyday Vegan Soups Ebook!
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