This post contains affiliate links.
Craving something comforting but don’t want to spend hours in the kitchen? Say hello to your new go-to meal—vegetarian chickpea noodle soup! This quick and easy recipe (seriously, 30 minutes and one pot) is packed with all the coziness of classic chicken noodle soup, using good-for-you ingredients!
save this recipe!Who needs meat when you can make our vegetarian chicken noodle soup that’s just as hearty and satisfying? Chickpeas are the perfect chicken replacement here (I mean, they’re quite literally three letters away from sounding the same!).
But more importantly, they boost the protein content while soaking up the flavors of the broth (guaranteeing cozy flavors in every bite). Whether you’re meal-prepping for the week or throwing together dinner after a long day, this chickpea noodle soup is a feel-good winner every time!
You’ll Have This On Repeat
- Protein And Fiber-Packed: Unlike their meaty counterpart, chickpeas are high in plant-based protein and fiber (essential for keeping your digestive system in good working order).
- Budget-Friendly: Chickpeas and veggies are both affordable kitchen staples. Delicious and wallet-friendly? Yes, please!
- Versatile: Mix things up by adding your favorite veggies or swapping out the noodles for a gluten-free or high-protein option. This chickpea noodle soup is a great way to use up whatever’s in your fridge!
Reader rating
“I just made this last night, and it was delicious! I didn’t have any thyme or parsley, so I added some oregano and lemon pepper seasoning, and it was fantastic! I also used noodles made of edamame and they held up really well in the broth. I have a feeling this is one of those recipes that’s going to be even better as leftovers!” —Nicole
Here’s What You Need
All of the ingredients in this chickpea noodle soup are easy to find or pantry staples (I bet you have a can of chickpeas in your cupboard just waiting to be cracked open!). Jump down to the recipe card for exact measurements.
- Olive Oil: To keep with the theme of this nutrient-packed soup, we’ll use heart-healthy olive oil (use extra-virgin olive oil for the most benefits).
- Mirepoix: Diced white or yellow onions, carrots, and celery create a savory, subtly sweet base that every good soup needs!
- Garlic: What would soup be without an extra garlicky kick?
- Vegetable Broth: Store-bought works great, but I always suggest making your own vegetable broth (what else are you going to do with all your kitchen scraps?).
- Chickpeas: Canned chickpeas are already pre-cooked and packed in aquafaba (a.k.a. their cooking water), meaning all you need to do is rinse and pop them in the pot!
- Herbs: We’ll add bay leaves, thyme, and fresh parsley for some cozy, herby goodness. Feel free to swap other herbs like rosemary or oregano.
- Vegetable Bouillon: To boost the flavor, we’ll pop a bouillon cube in!
- Egg Noodles: Classic egg noodles are my first choice here, but you can easily swap them for your favorite alternative. Any gluten-free pasta or even zucchini noodles would be delicious.
To Cook Chickpeas, Or Not?
If you’ve got the time, cooking chickpeas from scratch gives them a fresh, buttery texture that’s hard to beat. But if you’re in a hurry (or just want to keep it simple), canned chickpeas are a lifesaver—just rinse, drain, and toss them in. Both options work perfectly, so it’s totally up to you and your schedule!
Making This Soup Is So Simple
You’ll have your meal ready faster than you can say chickpea noodle soup! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Create your flavor base by sautéing the mirepoix with olive oil, followed by minced garlic.
- Stir in the fillings, cover, and let simmer for 15 minutes.
- Add the noodles, cover, and continue simmering until tender.
For A Creamy Twist
If you’re craving a creamy chickpea noodle soup, add a splash of heavy cream, half-and-half, or canned coconut cream (for a dairy-free option) right before serving. Just be sure to stir it until it’s well combined!
Dress This Soup Up
If you’re on the hunt for the perfect chickpea noodle soup sides, you can’t go wrong with one of these recipes.
- Boursin Tomato Sandwich: Craving that classic soup-and-sandwich combo? This elevated grilled cheese is what you need!
- Shaved Brussels Sprouts Salad: Crunchy Brussels sprouts with tender veggies, noodles, and chickpeas? Yes, please!
Hearty Chickpea Noodle Soup (30 Minutes)
Ingredients
- 1 Tbsp olive oil, 15 mL
- 1 cup diced yellow onion, about 1 medium onion
- 1 cup diced carrot, about 2 medium carrots
- 1 cup diced celery, about 3 ribs celery
- 4 cloves garlic, minced
- 8 cups vegetable broth, 2 L
- 2 15-oz cans chickpeas, drained, 425g cans
- 2 bay leaves
- 1 Tbsp thyme leaves
- ½ to 1 tsp vegetable bouillon, or 1 bouillon cube
- 6 oz egg noodles, about 3 cups, 168 g
- ¼ cup chopped Italian parsley
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1 cup diced carrot, and 1 cup diced celery. Cook until onions are soft and a bit translucent, about 5 minutes. Stir in 4 cloves garlic (minced) and cook for 1 more minute.
- Fillings: Stir in 8 cups vegetable broth, 2 15-oz cans chickpeas, 2 bay leaves, 1 Tbsp thyme leaves, and ½ to 1 tsp vegetable bouillon (start with less and add more, to taste). Cover and let simmer for 15 minutes
- Noodles: Stir in 6 oz egg noodles, cover, and continue simmering for about 5 to 6 minutes, or until tender. Remove from heat, stir in ¼ cup chopped Italian parsley, and serve!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I just made this last night, and it was delicious! I didn’t have any thyme or parsley, so I added some oregano and lemon pepper seasoning, and it was fantastic! I also used noodles made of edamame and they held up really well in the broth. I have a feeling this is one of those recipes that’s going to be even better as leftovers!
I’m so happy to hear you loved it, Nicole! Enjoy! 😀
This is yet another good chickpea from this site. I didnt even know I liked them until I found this site.
This worked exactly as written, thanks!
So glad to hear it, Lori! Happy eating!
This soup is so delicious and comforting. It’s morning, and I might have to have leftovers for breakfast. Your recipes are so good Sarah; Thank you!
Thanks for cooking with me Judi, can’t wait for you to try more!
can i freeze leftovers?
I think the texture of the noodles would be impacted by freezing!