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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. The same flavourful outcome happens with the chickpeas in my Easy Vegan Butter Chickpeas!

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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). One-pot and one-pan meals, like my Sticky Sesame Chickpeas, Vegan Chilis, and Balsamic Brussel Sprouts and Gnocchi, are staples for me because of their minimal clean up and effort!

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!

Hand holding a white bowl filled with soup with carrots, celery, pasta and chickpeas in it.
5 from 3 reviews

Vegan Chickpea Noodle Soup

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Lauren McNeill, RD
This vegan chickpea noodle soup brings all the comforting flavors of the classic chicken noodle soup, but veganized.
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Ingredients
 

  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 can chickpeas, drained and rinsed
  • 225 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 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste

Equipment

  • Large pot

Instructions
 

  • 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 (see note).
  • Once the pasta is cooked, serve and enjoy!

Notes

You can opt to cook the pasta separately and add to each serving as needed, since the pasta can tend to absorb a lot of the liquid if you’re storing leftovers.
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!