Hearty Chickpea Noodle Soup (Easy + 1 Pot)
Forget chicken noodle soup, this vegan Chickpea Noodle Soup is loaded with protein-rich chickpeas, veggies, hearty pasta & flavorful herbs. Plus, it’s easy to make in 1 pot and ready in 30 minutes!
I love veganizing classics and this chickpea noodle soup has all the comforting qualities you’d expect in a classic chicken noodle soup, minus the chicken of course.
This hearty vegan soup is just as comforting and tastes just as good, with all the healthy benefits of wholesome plant-based ingredients!
May I also add that this recipe requires minimal chopping, uses mostly pantry ingredients, and is budget-friendly, making it an easy and accessible soup to make.
The recipe is low fat, well-balanced, and includes an oil-free option. And we think it will is sure to be a new healthy favorite for the meal rotation!
In this recipe, carrots, celery, and onion are sauteed and simmered with vegetable broth, herbs, chickpeas, and pasta for a hearty and delicious vegan soup.
Here is everything you will need:
- Veggies – The veggies are the usual staples of carrots, celery and onion. This flavorful mirepoix is all you really need, but I don’t doubt a few handfuls of fresh baby spinach at the end of cooking would be nice too!
- Pasta – Use whole grain or regular pasta. I used rotini, but any bite sized pasta will be great. See below for GF option.
- Chickpeas – Not much to say about this one, except I ♡ chickpeas!
- Herbs – Herbs can be versatile using what you have on hand. I’ve used a combination of dried basil, oregano and thyme, but really any one or two of these will be fine. The bay leaves are subtle, you can do without those if needed. Finally, the parsley at the end adds fresh, bright flavors and is SO good!
- Liquids – This chickpea noodle soup calls for 10 – 12 cups of liquids, which can be water, vegetable broth or combo of the two. I used water with about 1 teaspoon of Better Than Bouillon – No Chicken Base (affiliate link) with delicious results. Start with the lower amount, using more as needed.
How To Make Chickpea Noodle Soup
Get out your best, biggest stockpot because this soup makes enough to feed a small crowd!
- Saute the onions, carrots, celery and herbs for 5 minutes (shown above left).
- Add the herbs and saute for 1 minute more, or until fragrant.
- Next, add the bay leaves, chickpeas, and vegetable broth (shown above right).
- Bring it to a boil, reduce heat to a gentle boil, and let it all cook for 6 – 7 minutes, or until the noodles are to your liking (shown below).
And that’s all it takes – 30 minutes, one pot, and full, happy bellies!
How To Store + Meal Prep
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Chickpea noodle soup is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
- Meal prep: This easy vegan soup is great for make-ahead meals. You can easily make a batch on the weekend and fill a few leak-proof containers for grab n go meals. I was able to fill 4 – 4 cup meal prep containers for healthy to-go lunches that are tasty and satisfying.
- Bread: This soup is also great with homemade Artisan Bread or soft and chewy Vegan Naan Bread for dipping!
- Salad: Serve with a simple leafy green salad with Creamy Ranch Hemp Dressing, Vegan Ranch, or Healthy Flax & Evo Balsamic Vinaigrette.
Adjusting For Dietary Restrictions
- Gluten-Free: You can use gluten free pasta, but you’ll want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don’t do well in one pot recipes. To do this, cook the soup as directed without adding the pasta and reduce the liquids to half, about 4 – 6 cups instead of 10 – 12 cups. Cook the pasta according to package directions and add it to the soup when the soup is just about done cooking. Add more liquids as needed.
- Oil-Free: In place of oil during initial saute, use 1/4 cup of water instead.
More Easy Soup Recipes!
- Lemon Chickpea Orzo Soup
- Creamy Potato Leek Soup
- Rustic Cabbage, Potato & White Bean Soup
- A Very Good Split Pea Soup
- Smoky Lentil & Quinoa Soup
- See all vegan Soup recipes on TSV!
If you try this noodle soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
HEARTY CHICKPEA NOODLE SOUP (VEGAN)
Healthy and hearty, this chickpea noodle soup is made in one pot, ready in 30 minutes, and delicious!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 8 1x
- Category: Entree, Soup
- Method: simmer
- Cuisine: Vegan
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 1 onion, diced
- 3 large carrots, peeled and diced
- 3 ribs celery, sliced (some leaves ok)
- 1 teaspoon EACH dried thyme, basil and oregano
- 2 cans chickpeas (garbanzo beans), drained and rinsed
- 12 – 16 ounces rotini pasta
- 10 – 12 cups water or vegetable broth (or combo)
- 1/4 cup fresh chopped parsley
- mineral salt & pepper, to taste
- lemon wedges, to serve
Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
Simmer: Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.
Season: Finally, stir in the chopped parsley, and season with salt and pepper to taste.
Serve: Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.
This soup is perfect with homemade Artisan Bread or Vegan Naan for dipping!
Serves 4 generously, or 8 smaller portions.
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.
If you don’t have all three herbs on hand, use 1 tablespoon of whichever herb you have on hand. Or if using 2 herbs, use 1 1/2 teaspoons each.
Looking to make this gluten free? You can use gluten free pasta, but you’ll want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don’t do well in one pot recipes).
- To do this, cook the soup as directed without adding the pasta and reduce the liquids to half, about 4 – 6 cups instead of 10 -12 cups. Cook the pasta according to package directions and add it to the soup when the soup is done cooking.
Nutrition information is calculated using 3 cups veggie broth.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
This recipe was delicious! I currently have COVID and was craving a soup reminiscent of classic chicken noodle soup. Exactly what I needed! Thank you!
This soup is a keeper!!! It is so easy and delicious. I LOVE that you can make it in one pot. I made it today for the second time and had a bunch of fresh herbs on hand that I used instead of dried b/c they needed to be used in something! I used fresh oregano, thyme, and rosemary. Added chopped mushrooms also. It comes out amazing with Imagine brand organic no-chicken broth. Think next time I will add frozen tofu cubes for a chewy chicken-like addition. Perfect recipe for a chilly day! Thank you for sharing this and all of your recipes!
I have never left a review for anything before but I had too for this soup. I have been making it for at least a year at this point I believe and I have come back to this recipe as a base for other soups as well as just making this exact soup! When I go home for the holidays my grandma already knows to ask for this recipe so she can have it ready for me as it’s always what I ask for! I’ll add mushrooms or tofu or anything really and it’s always wonderful but I do enjoy the soup as is! If you have a vegetarian/vegan human in your life MAKE THIS SOUP!! (I love the better than bouilld no chicken but the veggie one is also super good with this recipe)
I’m about to make it again but I think I’m going to try rice instead of noodles!
I really like this recipe. The second time I made it, I doubled the spices, used chicken bone broth, and doubled the veggies. I made the pasta separately, tossed it in a TINY bit of avocado oil (so it wouldn’t stick together), and stored it separately. My leftovers have perfectly al dente noodles with every serving. I love these mods and will definitely make this again.
Also, I peel the skin off the chick peas. It takes forever but it hurts my stomach WAY less!
This soup is tasty and makes a big pot. It is light and soothing. I had to add additional seasoning for my and my family’s taste. The only thing missing was the homemade bread!
How do I make sure the noodles don’t get soggy and absorb all the liquid?
Great question, Ezra! There are enough liquids that the pasta shouldn’t soak it all up. But if you want, you can cook the noodles separately and use less liquids. Or you can use 8 – 12 oz of pasta instead of 16oz. I hope that helps!
Wow! This soup is amazing! My whole family loved it- so yummy and easy. I did actually end up using part boxed chicken broth and part vegetable broth. We also added some mushrooms.
This is definitely a keeper!!
Oh my gosh! This was amazing! It was quick and easy to make but yet packed so much flavour. You’re right about the lemon, it compliments the soup perfectly. My husband, toddler son and I all devoured it. I’ll definitely be making it again. Thank you for sharing this delicious recipe.