Vegan Chickpea Noodle Soup

Let me introduce you to your new favorite cozy-day meal: Vegan Chickpea Noodle Soup. Think classic chicken noodle vibes but totally plant-based, packed with warm, herby flavor and hearty goodness in every spoonful. It’s comforting, nourishing, and just what you need when you’re feeling under the weather—or just want a bowl of something that feels like a hug. Trust me, you’re going to love this.

Why You’ll Love Vegan Chickpea Noodle Soup

• Total Comfort in a Bowl: It’s like your childhood favorite—but grown up, meatless, and even more nourishing.
• Hearty and Wholesome: Chickpeas bring the protein and satisfying bite, while noodles make it feel like a treat.
• Simple Pantry Staples: Everything in this soup is easy to find and easy on the budget.
• One Pot Wonder: Less mess, less fuss, more flavor. Win-win.
• Perfect for Make-Ahead: Tastes even better the next day, so go ahead and double the batch.

Ingredients in Vegan Chickpea Noodle Soup

This soup is all about layers of flavor and plant-powered comfort—here’s what you’ll need:

• Chickpeas: The hearty star of the show, bringing protein and texture to every bite.
• Carrots: Sweet, earthy, and colorful—because soup should never be boring.
• Celery: Classic soup base, adding crunch and savory depth.
• Onion: A must for building that warm, comforting flavor.
• Garlic: Because garlic makes everything better.
• Vegetable Broth: The flavorful liquid gold that ties it all together.
• Noodles: Any shape works, but small ones like rotini, fusilli, or broken spaghetti are perfect.
• Olive Oil: For sautéing the aromatics and adding richness.
• Thyme & Bay Leaf: Earthy, cozy herbs that make this taste like it’s been simmering all day.
• Turmeric (optional): Adds a golden color and anti-inflammatory benefits.
• Lemon Juice: A bright finishing touch that lifts all the flavors.
• Salt & Pepper: Essential seasoning for balance.

Instructions

Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes, until veggies are softened and fragrant.

Add Garlic and Spices

Stir in minced garlic, thyme, turmeric (if using), salt, and pepper. Cook for another 1–2 minutes, just until the garlic becomes fragrant.

Pour in the Broth and Simmer

Add the vegetable broth, bay leaf, and chickpeas. Bring the mixture to a boil, then reduce heat and let simmer for 10–12 minutes to develop those lovely flavors.

Add the Noodles

Stir in your noodles of choice and simmer until tender, about 8–10 minutes. Stir occasionally so they don’t stick to the bottom.

Finish with Lemon

Once the noodles are cooked and the soup is piping hot, stir in a splash of lemon juice for brightness. Taste and adjust seasoning as needed.

Serve and Savor

Ladle the soup into bowls and serve warm. Top with fresh parsley or a drizzle of olive oil if you’re feeling fancy.

Nutrition Facts (Per 1½ cups – Serves 6)

• Calories: ~220
• Protein: 9g
• Fat: 5g
• Saturated Fat: 0.5g
• Carbohydrates: 35g
• Sugar: 5g
• Fiber: 6g
• Sodium: 450mg
• Cholesterol: 0mg

How to Serve Vegan Chickpea Noodle Soup

• With Crusty Bread: Dunk away with a warm slice of sourdough or whole-grain toast.
• With a Simple Salad: A fresh green salad balances the cozy richness of the soup.
• With Vegan Grilled Cheese: Ultimate comfort meal status unlocked.
• Garnished with Herbs: Add parsley, dill, or even chives for a little extra freshness.
• With Crackers or Croutons: Something crunchy on top? Yes please.

Additional Tips

• Batch Cook It: This soup freezes beautifully. Make a big batch and store in freezer-safe containers.
• Use Gluten-Free Pasta: Easily made GF by swapping in your favorite gluten-free noodles.
• Boost the Veggies: Add kale, spinach, or peas in the last few minutes of cooking.
• Short on Time? Use canned chickpeas and pre-chopped veggies for a quicker prep.

FAQs

Q1: Can I use dried chickpeas?

A1: Yes, just soak and cook them beforehand. Canned is quicker for weeknights, though!

Q2: What noodles work best?

A2: Short pasta like rotini, macaroni, or broken spaghetti work great, but use what you love.

Q3: Can I make it in a slow cooker?

A3: Yes! Sauté the aromatics first, then add everything to the slow cooker. Add noodles in the last 30 minutes.

Q4: Is this soup freezer-friendly?

A4: Absolutely. Freeze without the noodles for best texture, then add freshly cooked noodles when reheating.

Q5: How long does it last in the fridge?

A5: Up to 4–5 days in an airtight container. It gets even tastier the next day!

Q6: Can I skip the turmeric?

A6: Totally—it’s optional for color and a subtle earthy flavor.

Q7: How do I reheat leftovers?

A7: Gently warm in a pot over low heat or microwave in 30-second intervals until hot.

Q8: What if the noodles soak up all the broth?

A8: Just add a splash of veggie broth or water when reheating to loosen it up.

Q9: Can I make it spicy?

A9: Absolutely—add red pepper flakes or a dash of hot sauce to the pot.

Q10: Is this soup kid-friendly?

A10: Yes! Just keep the seasoning mild and maybe use fun-shaped noodles to win them over.

conclusion

There’s something magical about a warm, steamy bowl of soup that wraps you in comfort—and Vegan Chickpea Noodle Soup does exactly that. It’s humble, hearty, and totally satisfying. Whether you’re vegan or just soup-obsessed, this one’s a keeper. Cozy up, grab a spoon, and enjoy every bite.

Would you like the Tasty Recipes card format for this one as well?

Print