CHICKPEA NOODLE SOUP
Chickpea Noodle Soup is a hearty, comforting plant-based take on classic chicken noodle soup. Packed with tender chickpeas, al dente noodles, sweet carrots, and fragrant herbs, this nourishing soup delivers cozy warmth in every spoonful, perfect for a wholesome weeknight meal or anytime you crave a satisfying, vegan comfort dish.
COMFORTING CLASSIC
This plant-based version keeps all the comforting, classic elements of traditional chicken noodle soup – tender noodles, carrots, and herbs – but swaps the chicken for hearty chickpeas. The result is a wholesome, satisfying, and healthier take on a time-honored favorite that everyone can enjoy.
GENTLE SIMMER MELDS FLAVORS
Onions, celery, and garlic slowly mingle with fragrant herbs and spices, releasing a rich, savory aroma that seeps into the golden broth, promising every spoonful will be deeply comforting and flavorful.
SIMPLE STEPS TO MAKE THIS CHICKPEA NOODLE SOUP
Dice Onions, Celery, and Carrots
Add Spices, Garbanzos, Veg Broth, and Optional White Wine and Simmer for 30 Minutes
Separately Prepare Pasta and Set Aside
Chunky Chickpea Noodle Soup Ingredients
STEP 1 – SAUTÉ AROMATICS:
Heat olive oil in a 6-quart stockpot over medium heat.
Dice onion and celery, add to the pot, and sauté about 5 minutes until the onion is soft and translucent.
Stir in garlic and cook 1–2 minutes until fragrant.
STEP 2 – ADD CARROTS & SPICES:
Cut baby carrots in half or thirds and add to the pot; sauté 3 minutes.
Stir in soy sauce, thyme, oregano, parsley, salt, pepper, and poultry seasoning; cook 3 minutes to let flavors meld.
STEP 3 – SIMMER SOUP:
Drain and rinse chickpeas and add to the pot.
Pour in vegetable broth and optional wine, stir, and bring to a gentle boil.
Reduce heat and simmer 30 minutes, tasting midway to adjust seasonings.
STEP 4 – COOK NOODLES SEPARATELY:
Cook pasta according to package directions, drain, and toss with olive oil to prevent sticking. Set aside.
STEP 5 – SERVE:
Ladle soup into bowls and add noodles.
Top with nutritional yeast and season with salt and pepper to taste.
Serve with saltine crackers.
Optional: add prepared plant-based chicken to individual bowls.
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Chickpea Noodle Soup
Ingredients
- Olive Oil
- 1 Large Yellow Onion
- 4 Ribs Celery
- 2 tbsp Minced Garlic
- ½ to 1 Bag Baby Carrots (16 oz bag)
- 4 tbsp Low Sodium Soy Sauce
- 1 tbsp Thyme
- 1 tbsp Oregano
- 1 tbsp Dried Parsley
- 1 tsp Poultry Seasoning (blend of herbs, vegan)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Can (15 oz) Garbanzo Beans (Chickpeas) (15 oz)
- 3 Cartons Vegetable Broth Carton (32 oz ea)
Optional
- ½ C Dry White Wine
Separately Prepare
- 1 lb Pasta Noodles (like BowTie, Farfalline, Medium Shell, etc.)
Optional Add-Ins
- 1 package Favorite Plant Based Chicken (Non-Breaded) (Prepared Separately)
Serve With:
- Nutritional Yeast (to taste)
- Salt & Pepper (to taste)
Instructions
Prepare the Base:
- Heat a generous drizzle of olive oil in a 6-quart stockpot over medium heat.Olive Oil
- Dice the onion and celery, then add to the pot. Sauté about 5 minutes, until the onion is soft and translucent.1 Large Yellow Onion, 4 Ribs Celery
- Stir in the garlic and cook 1 to 2 minutes, just until fragrant.2 tbsp Minced Garlic
Prepare Carrots While Cooking:
- Cut the desired amount of carrots in half or thirds, depending on size.½ to 1 Bag Baby Carrots (16 oz bag)
- Add to the pot and sauté another 3 minutes, stirring occasionally.
Add Spices:
- Add all spices and soy sauce, stirring to combine.4 tbsp Low Sodium Soy Sauce, 1 tbsp Thyme, 1 tbsp Oregano, 1 tbsp Dried Parsley, 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Poultry Seasoning (blend of herbs, vegan)
- Sauté about 3 minutes to allow the flavors to meld.
Add Chickpeas and Broth:
- Drain and rinse the chickpeas, then add them to the pot.1 Can (15 oz) Garbanzo Beans (Chickpeas) (15 oz)
- Pour in the vegetable broth and optional wine, if using. Stir well.3 Cartons Vegetable Broth Carton (32 oz ea), ½ C Dry White Wine
- Bring the soup to a gentle boil, then reduce the heat and simmer about 30 minutes, until the carrots are tender and the flavors blend.
- Taste midway through simmering and adjust seasonings as needed.
Prepare Noodles Separately:
- Cook the noodles according to package directions.1 lb Pasta Noodles (like BowTie, Farfalline, Medium Shell, etc.)
- Drain, then toss with olive oil to prevent sticking. Set aside.
Serve:
- Ladle soup into bowls and add noodles.
- Top with nutritional yeast and season with salt and pepper to taste. Serve warm with saltine crackers.Nutritional Yeast, Salt & Pepper
Optional Add-In:
- For extra “chicken” texture, prepare plant-based chicken (not breaded) separately and add to individual bowls before serving.1 package Favorite Plant Based Chicken (Non-Breaded)
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FAQ'S FOR THIS CHICKPEA NOODLE SOUP RECIPE
1. Can I make this soup ahead of time?
Yes! The flavors in this soup continue to deepen overnight, making it even more delicious the next day. Store the soup (without noodles) in an airtight container in the fridge for up to 3–4 days, and cook fresh noodles when ready to serve.
2. Can I freeze Chickpea Noodle Soup?
It’s best to freeze the soup without the noodles, as they can become mushy. Freeze the broth and chickpeas in an airtight container for up to 2–3 months, then cook fresh noodles when ready to serve.
3. Can I use a different type of pasta?
Absolutely! Bow tie, farfalline, medium shells, or even small elbow macaroni all work well – as will many others. Just follow the package instructions and toss with a little olive oil to prevent sticking.
4. Can I make this gluten-free?
Yes! Simply use your favorite gluten-free pasta, and make sure any ingredient like vegetable broth, soy sauce, or optional plant-based chicken you add is gluten-free as well.
