chickpea noodle soup

This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.

Chickpea Noodle Soup

olive oil

yellow onion, chopped

celery (about 2 long stalks)

carrots,

salt, more to taste

turmeric

curry powder (optional)

bay leaf

chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

spiral pasta*

flat-leaf

(8 cups 64 ounces) vegetable broth

black pepper,

Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.

Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.

Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.

Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.

Once cool, store the soup in the refrigerator, covered, for up to 5 days.

Made this, and it's very good. Used 6 cups broth the first day. Re-heating the next day added a half  cup broth. Might add some chili flakes next time. Thank you for posting.

I followed this recipe and added only a bit of onion powder and garlic powder after it was done. My carnivorous husband said its delicious. I LOVE IT! I even forwarded it to my Facebook page

Love this soup! I made it for myself when I was sick about a month ago, and again tonight for my sick boyfriend. I keep sautéed onion, celery, and carrot frozen in batches throughout the winter, which makes this soup extremely easy to make (especially when I’m the one under the weather!) All I have to do is thaw it and throw in the ingredients, very little prep.
Thank you for another good one, Kate!

Yum! I was a bit unsure if I felt like turmeric and curry powder tonight, but it's not like my typical Indian cooking w those spices. Really reminded me more of a chicken noodle soup. My husband was sick and was in love with this soup and had three bowls. Oh, and make sure you double the recipe. I'm freezing a bunch.

I didn't bring the noodles to a boil and then simmer 20-30 min - only brought to a bowl and then my noodles were al dente. I'll be making again for sure!

Great soup!  I gave it some bite by crushing up four cloves of garlic and adding it toward the end of the sauteeing.  BTW, I read that allowing crushed/chopped garlic to sit for 10 minutes or so maximizes the health benefits;  i.e., nothing is lost in the cooking.  Happy 2020 to one and all!

I made this tonight and it was amazing!  I also added half a fresh lemon squeezed in a the end.  Is there a "pin" option on this?

I made this last evening for my husband (not vegetarian) and me (vegan)  He enjoyed it as much as I did, and said that if he were sick and had a hankering for chicken noodle soup, he'd happily eat this soup instead!  I was definitely impressed by how much the flavor mimicked that of chicken noodle (from what I remember).

I used the curry and turmeric called for; for the bouillon I chose Better than Bouillon's vegan, low sodium seasoned vegetable base.

I made this tonight and it is soooo good! I wasn’t sure about the turmeric and curry but they add just the right amount of savory flavor. This is definitely a keeper!!!!

I have been very excited to try this and made it for dinner tonight. I followed your instructions including using curry powder and used whole wheat pasta spirals. Totally floored by how fragrant, comforting and delicious this soup is. As a non-meat eater, I do crave chicken noodle soup and this more than satisfied. In fact, it's better. Thank you, Kate!!!

Enjoying the recipe; especially the flavor the curry provides. thank you.

I've made this soup so many times because it's so simple and soooo satisfying. Have you ever used bouillon in place of broth? I may try that next time.

You did it Again Kate! Thank you for another delicious recipe I will cook again and again. Huge bonus is that it can absolutely be made on a weeknight. If you are debating about this recipe, don’t! You will not be disappointed.

Omg....this is DELICIOUS. I needed something to help this cold I’m fighting and this was so easy, I used chickpea pasta so we will see how the leftovers are. I added some lemon juice and a dash of cayenne pepper. I didn’t have celery or bay leaf so I didn’t use that. But this tastes SO comforting and similar to chicken noodle soup. I’ll never buy store-bought soup again

Made this recipe for my daughter who is vegan and not only did she love this recipe but our whole household did!

I have been making this soup weekly for over a month now. I even brought it up to a country chalet for a pot-luck winter country weekend and it was a smash! Another soup you knocked out of the park and that has become a healthy and delicious family favorite. Thank you, Kate.

Kate, this is a wonderful soup on a cold winter day... fragrant and delicious.  I’m late to the comments so didn’t read all 228 to find the answer to my question.  Can this soup be frozen successfully?  Thank you!

This soup is amazing!!!!! So glad I found this!!

I made this soup after searching for a good chickpea noodle soup. Boy were we NOT disappointed. My son said it tasted better than “real chicken noodle soup” and both my kids asked to add it to the regular rotation! I thought curry was an interesting choice (we love curry dishes) but I wanted to make the recipe as-is the first time and it was amazing! I didn’t change a thing and it was perfect! Thanks for such a good meal!

Hi Kate! 
Delicious recipe! Absolutely loved it! I actually mixed in a bit of quinoa as well...and it really made the soup sing! Everyone in my house (all carnivores except for little old me!) loved this soup! Warmed our souls during winter in Japan :) 
Thanks Kate!

Comforting, 1-pot noodle soup made with chickpeas instead of chicken. Plant-based and gluten-free, and bursting with color, flavor, and wholesome ingredients!

1-Pot Chickpea Noodle Soup

olive oil oil

medium white or yellow onion, diced

garlic,

celery,

vegetable broth ((amount

thyme

vegan-friendly pasta noodles ((spaghetti

bread bread

Fresh parsley or thyme

Heat a large pot over medium heat. Once hot, add oil and onions and sauté for 5 minutes, stirring frequently.

Add garlic and sauté for 2 minutes more. Then add carrots, celery, salt, and pepper. Stir to combine.

Cover and cook for 5 minutes, stirring occasionally. Then add broth (starting with lesser amount), drained rinsed chickpeas, thyme, and bay leaf. Bring to a low boil.

Add noodles — break into smaller pieces for bite-sized noodles. Stir to separate, then stir occasionally while cooking to prevent them from sticking together.

Once noodles are soft — about 10 minutes — reduce heat to a very low simmer and cover. Continue simmering for about 20 minutes to meld the flavors together.

Taste and adjust seasonings as needed, adding more salt or pepper to taste. Remove thyme sprigs and bay leaf and serve with rustic bread or as is. Thyme leaves (or fresh parsley) make a colorful garnish.

Store cooled leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=kvTa4zlni9c

Comforting, 1-pot noodle soup made with chickpeas instead of chicken. Plant-based and gluten-free, and bursting with color, flavor, and wholesome ingredients!

Full Recipe: https://minimalistbaker.com/1-pot-chickpea-noodle-soup/
 
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1-Pot Chickpea Noodle Soup | Minimalist Baker Recipes

Chickpea Noodle Soup is like a vegetarian chicken noodle soup, made with chickpeas instead of chicken. It&#039;s ultra flavorful and comforting!

yellow onion (, chopped)

carrots (, chopped)

celery (, chopped)

garlic (, minced)

tamari ((gluten-free soy sauce))

(15 chickpeas

short pasta

water

fine sea salt ((I use Real Salt brand))

black pepper

In a large stockpot, heat the olive oil over medium high heat and sauté the onion, carrots, and celery until they start to soften, about 8 minutes. Add in the garlic, tamari, and thyme and stir for 1 more minute.

Add in the chickpeas, pasta, water, 2 teaspoons of salt, and a 1/2 teaspoon of black pepper, and bring the liquid to a boil. Lower the heat to a simmer, and cook, uncovered, until the pasta is tender, about 10 to 15 minutes.

When the pasta is tender, adjust any seasoning to taste. I usually add another teaspoon of salt (start with just a 1/2 teaspoon at a time), and then serve warm. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.

https://content.jwplatform.com/videos/cIoUzatw.mp4

Chickpea Noodle Soup is a vegetarian version of chicken noodle soup, featuring protein-rich chickpeas instead of chicken. It has all of the flavor and comfort of the original!

A homestyle chicken-less noodle soup that&#39;s quick and easy to make. So comforting and made with simple, wholesome ingredients!

yellow onion

carrots

celery

mushrooms (omit if desired)

garlic

vegetable broth

can chickpeas

fusilli pasta*

basil

oregano

Tbsp. white miso

apple cider vinegar

parsley (optional)

Dice onion, carrot, and celery. Slice mushrooms. Mince garlic and set aside.

In a large stockpot over medium-high heat, sauté onion, carrot, and celery for about 6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

When onion is tender, add mushrooms, garlic, basil, and oregano. Stir and sauté another 4 minutes.

Add broth and chickpeas (rinsed and drained). Bring to a light boil.

Once boiling, add pasta and stir. Then reduce heat and cover. Simmer for 10-12 minutes (or until your pasta is cooked through).

In a small bowl, whisk miso with about 1/3 cup warm water until smooth. Add to pot at end of cooking time. Stir in vinegar and chopped fresh parsley. Salt and pepper to taste before serving if desired.

Hi Kaitlin!  Just stumbled across this recipe and wondered why I hadn’t made it before… I made it today for lunch to fill a craving for “chicken” noodle soup and the comfort it brings when feeling a bit under the weather.  Wow!  As usual, this soup delivers on both taste and simplicity, not to mention comfort!! Delicious!  Thanks so much for sharing this gem of a recipe.

A delicious, warm and appetizing bowl of Vegan Chicken Noodle Soup will be perfect during the colder months, while also being great for the immune system.

Vegan Chicken Noodle Soup

onion

garlic (minced)

celery (chopped)

carrots (chopped)

coriander

Italian seasoning

nutritional yeast flakes ((optional))

chickpeas (drained)

water (or vegetable broth (I used water))

coconut milk

gluten-free pasta

parsley

Heat oil in a large pot on medium-high heat. Add onion and cook until soft, for about 3 minutes.

Stir in garlic, celery, carrots, thyme, coriander, Italian seasoning, ground turmeric, and yeast flakes, and cook while stirring for 3 minutes.

Add chickpeas, water/broth, and coconut milk, then bring to a boil.

Stir in the pasta and simmer for about 10-15 minutes, or until it is cooked. Keep an eye on the pot, as you may need to add an extra cup of water if the level goes low enough that it isn't covering all the pasta anymore.

Stir in parsley and salt. Try this soup served with a salad of your choice!

This is such a great idea to use chickpeas, thank you.

I made this using the Instant Pot procedure suggested by a commenter. It was so good! I will definitely make it again. Thanks, Michelle!

I have made this soup three times and absolutely love it. I try to use my Instantpot as much as possible so at Step 2 I just threw in the rest of the ingredients and set it to pressure cook for 7 minutes with a quick steam release and it came out perfect! Now that we had our first cold front I can't wait to try more of Michelle's soup recipes!

Michelle, another amazing recipe!! I'm making this right now for dinner.  Thank you!! I love soup any time of the year.

This recipe is awesome!  I chose not to use any oil so I sauteed the veggies in a bit of veggie broth.  Added some chopped greens at the last minute.  So satisfying.

This soup tastes so good, I made it with water only and it was spot on. Healthier Steps you are a genius!

This vegetarian take on chicken noodle soup is the ultimate sick day soup, with hints of fresh garlic, lemon, and roasted garlic.

Roasted Garlic Chickpea Noodle Soup

garlic (see note

sweet yellow onion (diced;

celery (diced)

Diamond Crystal kosher salt (or 1/2 teaspoon table salt)

dry parsley

dry rosemary

dry thyme

vegetable broth (see note

chickpeas

paprika

nutmeg

yellow miso (red

egg noodles (see note

ginger

lemon

black pepper (to taste)

Preheat the oven to 400F. Slice the top 1/2-inch off of the garlic clove. Remove any easily removeable garlic skin. Drizzle with enough olive oil to coat, then wrap in a piece of foil. Roast at 400F for 35-45 minutes, or until the garlic is soft and easily comes out of the garlic skin.

Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle with 2 tablespoons of olive oil. Once hot, add the onion, carrots, celery, and salt. Saute until the onions start to turn translucent, about 5 minutes.

Stir in the parsley, rosemary, and thyme. Sauté another minute, or until the herbs are aromatic. Stir in 7 cups of vegetable broth, the drained chickpeas, paprika, and nutmeg.

Squeeze the roasted garlic into a small bowl or jar. Add the miso and 1-2 tablespoons of the vegetable broth. Whisk into a thick paste, then add into the soup, stirring to combine.

Using a Microplane or the smallest holes on a box grater, grate 1/2 inch (roughly 1 1/2 teaspoons) of ginger. Stir into the soup and taste, adding the remaining 1/2 inch of ginger, if desired.

Bring to a boil, then stir in the egg noodles. Boil the soup until the egg noodles are al dente, about 8-10 minutes. Reduce heat to a gentle simmer.

Taste the broth, adding additional salt and fresh ginger, as desired. For a thinner soup, add the remaining 1-2 cups of broth. Continue to simmer for another 10 minutes to marry the flavors, or enjoy as is. Stir in the parsley and squeeze juice from 1/2 a lemon into the soup before serving. Serve with freshly ground black pepper, to taste.

https://content.jwplatform.com/videos/INnOR3D2.mp4

Dappled with fresh ginger and lemon juice, this Roasted Garlic Chickpea Noodle Soup is like a hug in a bowl! It uses egg noodles and chickpeas for a hearty vegetarian take on classic chicken noodle soup.

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Top 6 chickpea noodle soup recipes from across the web

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Chickpea Noodle Soup

1-Pot Chickpea Noodle Soup

Chickpea Noodle Soup

Chickpea Noodle Soup

Vegan Chicken Noodle Soup

Roasted Garlic Chickpea Noodle Soup

The most viewed chickpea noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine