Vegan Chickpea Noodle Soup is just what you need to get through those cold days at home. Perfect for a sick day at home or just a cozy afternoon! Vegan, oil free & gluten free options.
Everyone needs a good, (and most importantly, EASY) brothy noodle soup to get through those cold, sick days that will inevitably come when the weather turns cold.
Here is that soup! This Chickpea Noodle Soup is a twist on a classic Chicken Noodle Soup with a few swaps and a few additions (like turmeric and LOTS of garlic) to help scare away those winter colds!
This is a one-pot recipe with simple steps so you can have a comforting soup at home without the extra effort.
If you're feeling energized, it pairs so well with a batch of my Whole Food Plant Based Cornbread! (But if you just can't find the motivation, a crusty baguette from the store will work too.)
You'll love this soup because it's
- so simple to make
- uses only one pot
- low fat & oil free (but I highly recommend topping with a light drizzle of a crunchy chili oil! YUM.)
- full of healthy, wholesome & cold-fighting ingredients
- cozy, light and comforting!
This cure-all soup is simple to make, requires minimal chopping and uses common pantry ingredients. Which makes it ideal for when your under the weather and just can not be bothered going to the shop.
(See "Substitution" section below for my swap recommendations)
- Onions, Carrots & Celery - No need to mess around with this classic trio. This recipe starts off with tons of these veggies for added nutrition and a flavor boost.
- Garlic - A boatload of garlic is included in this recipe for it's cold fighting powers and because I love garlic.
- Herbs & Spices - I use a simple blend of oregano, thyme, black pepper and turmeric. These are super customizable, so use whatever spices you have on hand.
- Nutritional Yeast - Our secret ingredient for an incredible broth loaded with toasty, nutty, savory depth of flavor!
- Liquids - Use water, veggie or vegan chicken broth, or a combo of your choosing! I use 2 vegan chicken bouillon cubes and 7 cups of water when I make this recipe. Start low, you can always add more if needed.
- Chickpeas - I love chickpeas, so they were the natural choice for my as a chicken swap.
- Noodles - Any bite size noodles will do, see below for more details!
- Baby spinach - not a classic addition to a vegan chicken noodle soup, but I love adding baby greens to basically everything and it goes really well! Feel free to omit if you prefer.
- Crunchy chili oil - An optional topping, but a delicious one! Adds a hit of heat and extra flavor.
How to make Chickpea Noodle Soup
To make this recipe grab a large stockpot and let's get prepping! (See recipe card for complete instructions.)
Step One: Prep the onion, carrot, celery and garlic. (Chop, dice and grate as noted on recipe card.)
Step Two: Add onion, carrot, celery and a splash of water (about ¼ cup works well) to a large stock pot over medium heat. Cook stirring occasionally for 5 minutes.
Step Three: Add garlic, salt, nutritional yeast and remaining spices to pot and stir well, until spices coat the veggies well. Add broth (or water), stir, cover and bring to a boil.
Step Four: When boiling, uncover and stir in pasta and chickpeas. Cook for 10-12 minutes until pasta is cooked and carrots are soft.
Step Five: Reduce heat to low and stir in spinach (if using). Once spinach is wilted remove soup from heat. Adjust salt to taste and serve!
What type of noodles are best?
Often, a wide egg noodle is used in a traditional Chicken Noodle Soup. But since, we're choosing to make this vegan, we are obviously not going that route.
Any pasta available to you will work for this soup. For a fun eating experience I used Biricci Pasta (pictured). Biricci almost reminds me of broken up lasagna noodles and I think that would be a perfect choice for this soup!
I would also recommend using rotini, farfalle (bowties) or any other bite sized pasta with some sort of texture to it.
As written, this recipe is oil free and vegan. Here are the following swaps I would suggest:
- Chickpeas- swap chickpeas for any of your favorite beans that you have on hand! You could also choose to use a vegan chicken (I enjoy the Morning Star Veggie Chik'n Strips) for an even more traditional feel.
- Make it Gluten Free- Substitute your favorite gluten free pasta for the noodles to make this recipe gluten free. (Watch carefully, as cook time may need to be adjusted)
- Oil- If you are not oil free, you can start the recipe by warming 1-2 tablespoons of olive oil and sautéing the veggies.
- Nutritional Yeast- If this is not available to you, the nutritional yeast may be left out completely.
In the mood for more soup?
Try some of my other favorites!!
Yes, you can swap the pasta for your favorite gluten free variety. Just watch the cook time as some overcooked gluten free pasta will crumble when over cooked.
Once cooled, this soup can be stored in a sealed container in the fridge for 5-7 days. When reheating, you may want to add more broth if your pasta soaked it up.
I would not recommend freezing this soup as the pasta will not hold up well to thawing and reheating.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Chickpea Noodle Soup
- 1 medium sweet onion diced
- 3 medium carrots cleaned and chopped into half moons*
- 3 ribs celery diced
- 4-6 cloves garlic minced
- ¼ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ½ tablespoon oregano
- 1 teaspoon thyme
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 7 cups low sodium vegan chicken broth** or water see notes
- 6 ounces pasta
- 8 ounces baby spinach optional
- light drizzle crunchy chili oil optional for topping individual bowls
- Add onion, carrot, celery and a splash of water to a large stock pot over medium heat. Cook stirring occasionally for 5 minutes.
- Add in garlic, salt, nutritional yeast and remaining spices and stir well, until spices coat the veggies well. Add broth (or water), stir, cover and bring to a boil.
- When boiling, uncover and stir in pasta and chickpeas. Cook for 10-12 minutes until pasta is cooked and carrots are soft.
- Reduce heat to low and stir in spinach (if using). Once spinach is wilted remove soup from heat. Adjust salt to taste and serve!
I have been looking for veggie soup recipes, and this sounds perfect! Definitely going to have a go at this soon x
Caroline | https://envirolineblog.com/
Thanks Caroline, hope you enjoy it!