There’s nothing quite like a bowl of warm soup to cozy up with on a chilly day, and this Vegan Chickpea Noodle Soup is the perfect dish to soothe your soul. The combination of hearty chickpeas, tender noodles, and a savory vegetable broth creates a comforting and nourishing bowl of goodness. It’s quick, easy, and packed with flavor—everything you want in a bowl of soup, but without any animal products!
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This vegan version of the classic chickpea noodle soup is both light and filling. It’s a bowl of pure comfort that’s perfect for lunch, dinner, or even when you’re in need of some feel-good food. Trust me, you’re going to love how cozy and satisfying this soup is!
Why You’ll Love Vegan Chickpea Noodle Soup
This isn’t just another soup recipe—it’s a heartwarming, flavorful experience in a bowl. Here’s why you’ll fall in love with it:
Light but Filling: This soup is light yet filling, making it the perfect meal to enjoy anytime without feeling weighed down. It’s comforting without being heavy.
Nutrient-Packed: With protein-rich chickpeas, vegetables, and nourishing herbs, this soup is not just delicious but also a powerhouse of nutrition.
Quick and Easy: The best part? It’s super easy to make! Whether you’re a seasoned chef or a kitchen newbie, this recipe is a breeze to whip up.
Perfect for Meal Prep: This soup keeps well in the fridge and can be enjoyed throughout the week. It’s a great make-ahead meal for busy days!
Crowd-Pleasing: Vegan or not, everyone will love this soup. It’s a dish that’s guaranteed to impress anyone at the table.
Ingredients in Vegan Chickpea Noodle Soup
Here’s everything you need to make this comforting soup:
Chickpeas: The star of the show! These provide the soup with plant-based protein, making it hearty and satisfying.
Vegetable Broth: A rich and flavorful broth forms the base of the soup. Make sure to use a good-quality vegetable broth for the best taste.
Egg-Free Noodles: Use your favorite egg-free noodles for this vegan version. Feel free to use rice noodles, spaghetti, or other pasta varieties you prefer!
Carrots, Celery, and Onion: These classic soup veggies add depth of flavor and texture. They’re the perfect complement to the chickpeas.
Garlic: Fresh garlic adds a punch of flavor that makes the soup even more aromatic.
Herbs: Fresh thyme, bay leaves, and parsley create a wonderfully aromatic flavor profile.
Lemon Juice: A splash of lemon juice at the end brightens up the soup, giving it a little zing.
Olive Oil: For sautéing the veggies, olive oil adds richness and helps develop all the flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making this Vegan Chickpea Noodle Soup is super simple—just follow these steps:
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables soften and the onion becomes translucent.
Add the Garlic and Herbs: Stir in the minced garlic, thyme, and bay leaves. Cook for another minute or so, letting the garlic become fragrant.
Add the Broth and Chickpeas: Pour in the vegetable broth and add the chickpeas. Stir everything together, then bring it to a boil.
Cook the Noodles: Once the soup is boiling, add the egg-free noodles. Let everything simmer for about 8-10 minutes, or until the noodles are tender and cooked through.
Season to Taste: Remove the soup from heat, and stir in a generous squeeze of lemon juice. Taste and adjust the seasoning with salt and pepper to your preference.
Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley. Serve warm, and enjoy!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
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Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Vegan Chickpea Noodle Soup
This delicious soup is perfect on its own, but you can elevate your meal with a few tasty sides:
Crusty Bread: Serve with a side of warm, crusty bread to soak up all that flavorful broth.
Simple Salad: A fresh, crisp green salad with a light vinaigrette complements the warm soup beautifully.
Vegan Grilled Cheese: For the ultimate cozy meal, pair your soup with a vegan grilled cheese sandwich.
Additional Tips
Here are some tips to help you get the most out of your Vegan Chickpea Noodle Soup:
Use a Good Broth: The broth is the foundation of the soup, so be sure to use a high-quality vegetable broth for the best flavor.
Make It Spicy: If you like a little heat, add some red pepper flakes or a dash of hot sauce.
Make It Ahead: This soup stores well in the fridge for up to 4 days. It also freezes beautifully—perfect for batch cooking!
Customize the Veggies: Feel free to throw in other veggies like spinach, zucchini, or potatoes to change things up.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
FAQ Section
Q1: Can I use canned chickpeas?
A1: Absolutely! Canned chickpeas work great in this recipe. Just make sure to drain and rinse them before adding them to the soup.
Q2: Can I make this soup ahead of time?
A2: Yes! This soup actually tastes even better the next day once the flavors have had time to meld together. Store it in the fridge and reheat when you’re ready to serve.
Q3: Can I use regular noodles instead of egg-free ones?
A3: If you’re not following a vegan diet, feel free to use any type of noodles you like. Just be sure to adjust the cooking time according to the type of noodles you use.
Q4: Can I freeze this soup?
A4: Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating.
Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
Q6: Can I make this gluten-free?
A6: Yes! Simply use gluten-free pasta, or skip the noodles altogether and enjoy a hearty chickpea and veggie soup.
Q7: Can I add greens to this soup?
A7: Definitely! Spinach, kale, or Swiss chard would be a great addition. Add them in during the last few minutes of cooking to wilt them just enough.
Q8: Can I add more protein to this soup?
A8: Yes! You can add some tofu, tempeh, or even more chickpeas if you’d like a heartier soup.
Q9: How do I reheat leftovers?
A9: Reheat gently on the stovetop, adding a little water or broth if needed to loosen the soup.
Q10: Can I make this soup in a slow cooker?
A10: Yes! Add all the ingredients (except the noodles) to the slow cooker and cook on low for 4-6 hours. Add the noodles during the last 30 minutes of cooking.
Conclusion
This Vegan Chickpea Noodle Soup is a total game-changer. It’s comforting, nutritious, and simple to make—perfect for any time you need a quick, filling meal. Whether you’re serving it for lunch, dinner, or meal prepping for the week, this soup is sure to become a staple in your kitchen. Grab your ingredients and get ready to cozy up with a bowl of pure comfort!
Print
Vegan Chickpea Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This hearty Vegan Chickpea Noodle Soup is packed with veggies, chickpeas, and cozy flavors, making it the perfect plant-based alternative to chicken noodle soup. Ideal for a cold day, it’s easy to make and comforting from the inside out.
Ingredients
- 1 tablespoon extra virgin olive oil (or your favorite oil)
- 1/2 large yellow onion, diced
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrot
- 2–4 cloves garlic, minced
- 1–2 teaspoons minced fresh ginger
- 2 teaspoons chopped fresh herbs (thyme and rosemary recommended)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 200 grams dried ditalini pasta (or your favorite kind)
- 8 cups vegetable broth
- Salt and black pepper, to taste
- Chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion, carrot, and celery. Sprinkle in a pinch of salt and mix everything together. Cook for about 5 minutes until softened.
- Add the minced garlic, ginger, and thyme, cooking for another 2 minutes until fragrant.
- Stir in the chickpeas, vegetable broth, and a pinch of salt and pepper. Bring to a boil, then add the dried pasta and cook until the pasta is just tender, about 10 minutes.
- Remove the soup from heat and stir in chopped parsley and lemon juice. Adjust seasoning with salt and pepper as needed.
- Serve the soup with crackers, bread, or a side salad if desired.
Notes
- For extra protein, add more chickpeas or beans.
- Feel free to swap pasta shapes to your preference.
- Great for meal prep – store in the fridge for up to 5 days!
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg