If you’re craving a bowl of warm, nourishing comfort food, this Chickpea Noodle Soup is the perfect recipe to try. It’s hearty, healthy, and completely plant-based, making it ideal for vegans, vegetarians, or anyone looking to eat lighter without sacrificing flavor. Inspired by the cozy feel of traditional chicken noodle soup, this version swaps in chickpeas for protein and richness—without the meat.
Why Chickpea Noodle Soup Is the Perfect Anytime Meal
Chickpeas are not only a great source of plant-based protein, but they also add a creamy texture and nutty flavor that pairs beautifully with broth and pasta. This soup is perfect for chilly evenings, sick days, or a quick weeknight dinner. Plus, it’s easy to make, budget-friendly, and stores well for leftovers.
Ingredients
Here’s a list of simple ingredients to get started:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp ground turmeric (for color and warmth)
- Salt and black pepper to taste
- 6 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups egg-free noodles or pasta
- 2 tbsp lemon juice
- Chopped parsley for garnish
How to Make Chickpea Noodle Soup
Step 1: Sauté Your Vegetables
In a large pot, heat the olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened. Stir in the garlic, thyme, turmeric, salt, and pepper. Cook for another minute to bring out the flavors.
Step 2: Add Chickpeas and Broth
Pour in the vegetable broth and add the chickpeas. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to blend.
Step 3: Cook the Noodles
Add your noodles to the pot and cook according to the package instructions (usually around 8–10 minutes). Make sure the noodles are just tender, not mushy.
Step 4: Finish With Fresh Flavor
Turn off the heat and stir in the lemon juice for a pop of brightness. Sprinkle chopped parsley over the soup before serving.
Tips for the Best Chickpea Noodle Soup
- Use homemade or low-sodium broth for a cleaner taste.
- Add a pinch of red pepper flakes for a hint of spice.
- For gluten-free options, use rice noodles or gluten-free pasta.
- Double the batch and freeze leftovers for busy days.
Health Benefits of This Plant-Based Soup
Chickpeas are full of fiber and protein, which help you feel full longer. The veggies add a mix of vitamins and antioxidants, while turmeric provides anti-inflammatory properties. It’s a balanced meal that supports digestion and energy.
FAQs
Can I use canned chickpeas?
Yes, canned chickpeas are perfect for this recipe. Just rinse them before adding.
What kind of noodles should I use?
Egg-free noodles, rotini, fusilli, or even broken spaghetti work well.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Add a splash of water or broth when reheating.
Can I freeze this soup?
Yes, but freeze it without the noodles to prevent them from turning soggy. Cook fresh noodles when ready to eat.
Can I add more veggies?
Absolutely. Spinach, kale, or green peas make great additions.
The Bottom Line
This Chickpea Noodle Soup proves that comfort food can be simple, plant-based, and packed with flavor. Whether you’re following a vegan diet or just looking to eat more wholesome meals, this soup checks every box. It’s warming, filling, and easy to make—just what every good soup should be. Try it once, and it might just become your new favorite go-to bowl.
