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Chickpea Noodle Soup

This chickpea noodle soup is a vegan version of the traditional chicken noodle soup. A hearty, filling soup perfect for quick and simple weeknight meals.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Soup
Cuisine: American
Keyword: chickpeas, dairy free, pasta, vegan
Servings: 4
Calories: 389kcal
Author: Tonje


  • Pot


  • 1 (15 oz) can chickpeas
  • 8 ounces pasta
  • 1 tablespoon vegetable oil
  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 3 garlic cloves
  • 7 cups vegetable stock
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • ¼ teaspoon salt (add to taste)
  • ¼ teaspoon black pepper (add to taste)
  • ½ lemon (juice only)


  • 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 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.


Calories: 389kcal | Carbohydrates: 69g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Sodium: 2133mg | Potassium: 445mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6005IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 3mg