Name: Chickpea Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cloves garlic, minced; 1 yellow onion, diced; 1 large celery stalk, diced; 1 large carrot, diced; 1 tsp dried thyme; 1 tsp paprika; ¼ tsp ground turmeric ((corrected from video stating ½ tsp)); 2 bay leaves; salt and pepper to taste; 2 cups mushrooms, sliced; 8 to 10 cups hot water or vegan chicken broth (can use bouillon powder/paste)*; 2 cups kale, chopped; 8 oz small pasta of choice ((gluten-free if needed)); 1 15-oz can of chickpeas, drained and rinsed; ⅓ cup nutritional yeast; red chili flakes, garnish; fresh thyme or parsley, garnish

Chickpea Noodle Soup is a totally plant-based take on the classic chicken noodle soup, and is just as comforting, hearty and delicious! Packed with chewy noodles, tender veggies and so much savoury goodness.

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Watch how to make Chickpea Noodle Soup on my YouTube channel, and don’t forget to subscribe!

Ingredients & Inspiration

Was there a soup that your mom or grandma made a lot when you were a kid that was just the best comfort food ever? My grandma made the best chicken noodle soup and I still think about it all the time. This Chickpea Noodle Soup is my best attempt at trying to recreate the slurpy, savoury nostalgia that was just so dang cozy and delicious.

By swapping chicken with chickpeas, we’re making the soup totally plant-based, but still just as satisfying and perhaps even more so…? The chickpeas not only add a good amount of protein but extra fibre, too, that you wouldn’t get from chicken.

Build Your Own Soup

I think the best part of a soup like this is that it’s really forgiving and works with basically any veggies you want to throw in it! Below are the ingredients that I used in this recipe (and what I featured in the YouTube tutorial) but I’ve listed other veggies that you can use, too!

Ingredients

garlic
onion
celery
carrot
dried thyme
turmeric
paprika
bay leaves

kale
mushrooms
water or vegan chicken broth
canned chickpeas
small pasta of choice
nutritional yeast
fresh thyme or parsley (garnish)
red chili flakes (garnish)

Other Veggies You can use

yams
potatoes
tomatoes
zucchini
broccoli

cauliflower
bell peppers
squash
spinach
swiss chard

How to Make Chickpea Noodle Soup

Chickpea Noodle Soup comes together in under 30 minutes, and will for sure be one of the easiest soups you’ll ever make… and possibly one of the heartiest!

Instructions

Sauté the aromatics: Warm 1 tbsp oil or a splash of water in a large soup pot over medium heat and sauté the onion, garlic, carrot and celery for 3 minutes, until softened slightly and fragrant.
Stir in the paprika, turmeric, thyme, salt and pepper and continue cooking for 1 minute.
Then add the mushrooms and vegan chicken broth or water, stir, cover and bring to a boil. Add the pasta noodles, turn heat to medium and simmer for 6 to 8 minutes, or until the pasta is almost al dente.
Stir in the chickpeas and kale and cook for a further 5 minutes, tasting the broth at this point and adjust seasonings as you like.
Turn off the heat and remove the pot from the stove. Serve into bowls and garnish with fresh parsley or thyme and a pinch of chili flakes, and enjoy!

Warm and Fuzzy

If you enjoyed this recipe you might also like these other soups like Lasagna Soup, Mexican Black Bean Soup or Minestrone Soup! Craving something else that’s still cozy? Check out my Lemony Tomato Beans, Creamy Vegan Mushroom Stroganoff, or Vegan Tikka Masala!

Lastly, if you made any of these recipes, share them on Facebook or Instagram! Don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss

Chickpea Noodle Soup

Chickpea Noodle Soup is a totally plant-based take on the classic chicken noodle soup, and is just as comforting, hearty and delicious! Packed with chewy noodles, tender veggies and so much savoury goodness.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 5 servings

Course: Appetizer, Main Course, Soup

Cuisine: Canadian

Calories: 310

Ingredients Method Video Notes

Ingredients

4 cloves garlic, minced
1 yellow onion, diced
1 large celery stalk, diced
1 large carrot, diced
1 tsp dried thyme
1 tsp paprika
¼ tsp ground turmeric (corrected from video stating ½ tsp)
2 bay leaves
salt and pepper to taste
2 cups mushrooms, sliced
8 to 10 cups hot water or vegan chicken broth (can use bouillon powder/paste)*
2 cups kale, chopped
8 oz small pasta of choice (gluten-free if needed)
1 15-oz can of chickpeas, drained and rinsed
⅓ cup nutritional yeast
red chili flakes, garnish
fresh thyme or parsley, garnish

Method

Sauté the aromatics: Warm 1 tbsp oil or a splash of water in a large soup pot over medium heat and sauté the onion, garlic, carrot and celery for 3 minutes, until softened slightly and fragrant.
Stir in the paprika, turmeric, thyme, salt and pepper and continue cooking for 1 minute. Then add the mushrooms and vegan chicken broth or water, stir, cover and bring to a boil.
Add the pasta noodles, turn heat to medium and simmer for 6 to 8 minutes, or until the pasta is almost al dente.
Stir in the chickpeas and kale and cook for a further 5 minutes, tasting the broth at this point and adjust seasonings as you like.
Turn off the heat and remove the pot from the stove. Serve into bowls and garnish with fresh parsley or thyme and a pinch of chili flakes, and enjoy!

Video

Notes

Macros per serving (serves 5):

*Calculated using no oil*

Calories: 310
Protein: 17g
Carbs: 56g
Fats: 3g
Fibre: 9g

Broth: I recommend using a minimum of 8 cups water or broth as the noodles will absorb a lot as it cooks and as it cools when stored as leftovers. If you like your soup more brothy, add 10 cups.

Veggies: Feel free to swap the veggies with any you like. Some options are:

yams
potatoes
tomatoes
zucchini
broccoli
cauliflower
bell peppers
squash
spinach
swiss chard

Chickpea Noodle Soup