Here’s my meatless variation of timeless chicken noodle soup, made with chickpeas rather of chicken! This soup is precisely what I wish to consume when I’m feeling under the weather condition or yearning some familiar, home cooking tastes.

It looks like everybody has actually captured a minimum of one cold this winter, me consisted of. As a long time vegetarian, I have not consumed chicken noodle soup in years.

chickpea noodle soup recipe

Each time I get ill, I question why I do not have a corrective soup dish, however do not have the energy to figure it out. Ultimately, I recover once again and proceed to more amazing meals. So it goes.

We lastly broke the cycle and I’m delighted to share this dish with you today. It’s the best meal to give your pal who isn’t feeling well, and it’s easy enough to gather if you’re not feeling well yourself.

how to make chickpea noodle soup

Vegan Noodle Soup Notes

I captured a winter season cold a couple months back and was feeling rather sorry for myself as I sniffled on the sofa. My fella demanded making me a veggie noodle soup. He winged it, like he does, and it ended up truly well, like his meals normally do. He’s an excellent cook.

His variation didn’t consist of chickpeas, simply a generous quantity of veggies, egg noodles (classic), and one surprise component– curry powder. It was subtle, however fascinating, warming and reassuring at the exact same time. I enjoyed it and ensured to consist of some in my chickpea variation.

I likewise included some turmeric, which you will discover in some chicken noodle soup dishes due to the fact that it provides some golden yellow coloring. Turmeric is among the primary components in curry powder and chickpeas are a staple in Indian food, so you can see how this soup idea may not be so insane concept after all.

That stated, you can exclude the curry powder if you’re suspicious or require ultra-basic noodle soup for somebody who’s truly weak.

I included chickpeas for some included protein, fiber and texture. Plus, “chickpea noodle soup” has an enjoyable plant-based ring to it. Whether you’re a meatless eater or not, I believe you’ll truly enjoy this option to conventional chicken noodle soup.

chickpea noodle soup recipe

Please let me understand how you like this noodle soup dish in the remarks! I hope you it’s precisely what you require.

Yearning for more soup to get you through the winter season? Here are a couple of more favorites on Cookie and Kate:

  • Timeless Minestrone Soup
  • The Finest Lentil Soup
  • Creamy Roasted Cauliflower Soup
  • Redeeming Green Soup with Lemon and Cayenne

vegetarian and vegan noodle soup recipe

Chickpea Noodle Soup

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 25 minutes
  • Overall Time: 40 minutes
  • Yield: 6 bowls 1 x
  • Classification: Soup
  • Approach: Stovetop
  • Food: Vegan

4.9 from 181 evaluations

This noodle soup is made with chickpeas rather of chicken! It’s the best meatless soup when you’re feeling ill or yearning familiar home cooking tastes. Dish yields 6 huge bowls of soup.

Active Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, sliced
  • 1 cup very finely sliced celery (about 2 long stalks)
  • 1 cup carrots, peeled and cut into thin rounds ( 2 medium or 4 little)
  • 1/4 teaspoon salt, more to taste
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder (optional)
  • 1 bay leaf
  • 1 can chickpeas, rinsed and drained pipes, or 1 1/2 cups prepared chickpeas
  • 8 ounces spiral pasta *
  • 2 tablespoons sliced fresh flat-leaf parsley, plus additional for garnish
  • 2 quarts ( 8 cups/ 64 ounces) veggie broth
  • Newly ground black pepper, to taste


  1. Warm the olive oil in a big Dutch oven or soup pot over medium heat. As soon as the oil is glittering, include the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring frequently, till the onions are turning clear and softening, about 5 to 7 minutes.
  2. Include the turmeric and curry powder, if utilizing, and stir continuously for about 30 seconds to awaken their tastes. Include the bay leaf, chickpeas, pasta, parsley and broth.
  3. Raise the heat to high and bring the mix to a simmer, then lower heat to medium-low and continue simmering till the pasta is happily tender, about 10 to 20 minutes.
  4. Get rid of the pot from the heat and season kindly with pepper. Include more salt, to taste, if essential (I generally include another 1/4 teaspoon). Serve while hot, with some additional parsley and pepper on the top as garnish.
  5. As soon as cool, keep the soup in the fridge, covered, for as much as 5 days.


* Pasta alternatives: I have actually utilized entire grain noodles (DeLallo fusilli) and gluten complimentary noodles (see listed below) with success. Egg noodles are a traditional option. Orzo would likewise be good.

Make it gluten complimentary: Alternative gluten-free noodles. I had all the best with Ancient Harvest rotini (a corn and quinoa mix).

Modification it up: Leave out the curry powder for more moderate, conventional taste– however it’s subtle as is. You might likewise replace Great Northern beans for the chickpeas.

▸ Nutrition Details

The details revealed is a quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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