Vegan Chickpea Noodle Soup Recipe


Give chicken noodle soup a vegan spin with this hearty chickpea version. The chickpeas replace the traditional chicken, resulting in a dish high in plant-based protein. Meanwhile, the medley of fresh veggies adds a generous dose of flavor, color and nutrients. Mix in your favorite herbs and you have a delicious vegan homemade soup.

Vegan chickpea noodle soup

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Things You’ll Need

  • 15 ounces canned chickpeas

  • 2 tablespoons oil

  • 1/2 large yellow or white onion, diced

  • 1 tablespoon minced garlic

  • 3 large carrots, sliced

  • 3 celery ribs, sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 bay leaf

  • 4 cups vegetable broth

  • 4 cups water (or more vegetable broth)

  • 8 ounces eggless pasta, cooked

  • 1 small bunch dill and/or parsley

Ingredients for vegan chickpea noodle soup


This soup is packed with herbs. If you prefer a simple flavor, you can use just one or two herbs. Also, if you are cooking the pasta in advance, toss it with olive oil to minimize sticking. If you are cooking the pasta as you make the soup, you can mix it in once it's ready.

Step 1

In a large pot over medium heat, warm the oil. Add the onions, carrots and celery. Sauté for 5 to 7 minutes or until the onions are tender and translucent.

Cook onions, carrots and celery

Step 2

Add the garlic, thyme, oregano, basil, salt and pepper. Mix well and cook for another 30 seconds.

Add garlic and spices

Step 3

Add the broth/water, chickpeas and bay leaf. Simmer for 15 minutes or until the carrots are easily pierced with a fork.

Add broth, chickpeas and bay leaf

Step 4

Remove the soup from the heat. Mix in the pasta.

Add pasta to soup

Step 5

If you haven't already, roughly chop the dill and/or parsley. Feel free to use other fresh herbs of your choice.

Chop fresh herbs

Step 6

Scoop the soup into bowls and garnish with fresh herbs.

Completed vegan chickpea noodle soup

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