This flavorful chickpea noodle soup is a vegetarian alternative to the traditional chicken noodle soup. Made with chickpeas, vegetable broth, carrots, pasta noodles and celery, it's a filling and comforting soup recipe.
If you're looking for a vegetarian chicken noodle soup, this chickpea noodle soup is definitely it. It's just like the traditional version, only made with chickpeas instead of chicken.
Why you'll love it
- A quick recipe that's made in less than 20 minutes.
- Really comforting soup, and since it has such mild flavors, it's easy to digest.
- Meatless and vegan, but still really filling.
- No strange ingredients; you can find everything at your local supermarket.
Browse my collection of healthy vegetable soups for more dinner inspiration!
Chickpeas: Use canned or cooked chickpeas. Dry chickpeas will not work in this recipe.
Pasta noodles: Pasta noodles like rotini or fusilli are great choices. Bowtie pasta, penne or macaroni can also work.
Garlic + onion: These are mainly added for flavor, but also add some texture to the soup.
Celery: Celery is great in soup, as it adds a lot of flavor. I highly recommend adding it, even if you don't typically like celery.
Carrots: The carrot add some color, flavor and nutrients to the soup.
Vegetable broth: This flavorful liquid creates a fantastic base for vegetable soups. You can also use chicken broth, but then the soup would no longer be vegetarian.
- Sauté the onion: Heat up the vegetable oil in a pot on medium heat, and add diced onions. Sauté for a few minutes until soft and translucent. Then, add grated garlic, along with parsley, thyme and oregano. Sauté for another minute to allow the flavors to develop.
- Add the remaining ingredients: Add diced carrots and celery, vegetable stock, chickpeas and noodles. Stir to combine, then cover the pot with a lid.
- Boil the soup: Leave the soup to simmer for about 10 minutes, or until the pasta has cooked through. Add salt and pepper to taste.
- Serve: Serve the soup immediately, optionally with a squeeze of lemon juice, fresh herbs or freshly ground black pepper on top.
- The amount of salt required can vary depending on how salty your vegetable stock is. I recommend seasoning the soup to taste after it's cooked.
- Make sure to dice the vegetables into small pieces to ensure that they cook through in the same time as the pasta.
This satiating soup is a meal in itself, and you definitely don't need any side dishes with it. You can however, if you prefer, serve it with any of these sides:
- Bread - Crusty bread, toasted bread, garlic bread or sourdough will all work perfectly fine with this dish.
- Top the soup with roasted walnuts or croutons for some added crunch.
- If you're vegetarian, you can serve the soup with a boiled or poached egg for some additional protein.
More veggies: Feel free to add more veggies to the soup. Broccoli, cauliflower, kale, mushrooms, peppers or green beans would be excellent additions.
Gluten free: Use gluten free pasta if required.
Spicy: Add a diced chili, or some red pepper flakes to make the soup spicier. This is probably my favorite way to enjoy chickpea noodle soup!
You can technically store leftovers in a refrigerator for up to 4 days. However, while the soup is stored, the pasta will absorb all the remaining liquid, and it won't taste very pleasant.
As a solution, I recommend that you strain the soup, and store the solids separately from the liquid. Combine the two and reheat it in a microwave or pot immediately before serving.
Frequently asked questions
No. Chickpeas typically has to be cooked for hours before they are soft enough to use.
Yes, for the most part. Some people use the name pasta, and others call it noodles. In some cultures such as the UK, they use the word pasta to describe the Italian version, and noodles to describe the Asian version of the ingredient, although they are similar.
You might also like these recipes
- Black Eyed Pea Soup
- Broccoli and Cauliflower Soup
- Healthy Mushroom Soup
- Vegetable Rice Soup
- Tuscan Bean Soup
- Hamburger Soup
Chickpea Noodle Soup
- Heat up the vegetable oil in a pot on medium heat, and add diced onions. Sauté for a few minutes until soft and translucent.
- Add diced carrots and celery, vegetable stock, chickpeas and noodles. Stir to combine, then cover the pot with a lid.
- Leave the soup to simmer for about 10 minutes, or until the pasta has cooked through. Add salt and pepper to taste.
- Serve the soup immediately, optionally with a squeeze of lemon juice, fresh herbs or freshly ground black pepper on top.
- Leftovers: Separate the solids from the liquid, and store them separately in a refrigerator for up to 4 days. If you store it all in one container, the noodles will absorb all the liquid and become mushy.