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Chickpea noodle soup is vegan comfort food at its finest. Warming, easy to make, super-flavorful, and ready in 30 minutes. Or try our vegan chicken noodle soup.
Why we love this recipe
Quick, healthy comfort food is some of the best food there is. I doubt you’d find a lot of disagreement there. Yet vegan comfort food can get complicated. A million ingredients. A zillion steps. Comforting food shouldn’t come with a harrowing process.
Chickpea noodle soup is vegan comfort food without a hint of hassle. It’s quick and easy and satisfying, and I highly recommend it. Over the years this soup has become one of Umami Girl’s most popular recipes, and I’m so glad. I hope you’ll love it, too.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You’ll start by dicing the onions, carrot, and celery nice and small (and relatively evenly), then cooking it in the olive oil until everything is tender and a bit browned. Don’t shy away from the browning, which adds tons of flavor.
- A good veggie broth makes all the difference here. If you have homemade stock on hand, by all means use that. I typically don’t, and that’s also 100% fine. Reduced-sodium Imagine No Chicken Broth is my favorite boxed veggie broth by far, since it somehow magically has the flavor profile of a good chicken stock rather than being weirdly red and tasting tinny or sweet, as some other vegetable broths can do.
- Herbes de Provence add the perfect subtle flavor to this recipe. Blends vary but usually contain some combination of savory, marjoram, rosemary, thyme, oregano, and lavender.
- You can make this dish with canned chickpeas (also called garbanzo beans) or ones you’ve cooked yourself. The two cans called for in this recipe equal about 3 ½ cups of cooked beans, from one heaping cup dried.
- Use vegan wide noodles, which are modeled after egg noodles but don’t contain egg.
How to make it
Here’s an overview of what you’ll do to make a satisfying pot of chickpea noodle soup. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll cook the onion, carrot, and celery until tender and browned a bit. Then add the garlic.
- Add the broth and spices and bring to a boil, then cover and simmer for 10 minutes. Meanwhile, cook the noodles in a separate pot.
- Off the heat, stir in the chickpeas, parsley or scallions, and lemon juice.
- To plate each serving, add some noodles to a bowl and ladle plenty of soup overtop. That’s it!
Expert tips and FAQs
You can. Like most soups, this one only improves as it sits, giving the flavors a chance to mingle. Since you’ll cook the noodles separately and add them to each serving, they won’t soak up the broth before you have a chance to do so yourself.
Leftover soup and noodles will keep well in separate airtight containers in the fridge for a week. Reheat in the microwave or on the stovetop.
Umami Girl x Deli Boy
Just for fun, here’s a promo video for a collab that I did years ago with my friend Josh Gryvatz, who featured this soup as a seasonal menu item at his fabulous small business Deli Boy Delivery.
More of our favorite easy vegan soup recipes
- Layla’s lentil soup
- Kale soup with white beans and potatoes
- Easy vegan split pea soup
- Spiced tomato soup with red lentils
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
Chickpea Noodle Soup
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced small
- 3 medium carrots, diced small
- 3 ribs celery, diced small
- 1 teaspoon fine sea salt
- 5 garlic cloves, minced
- 12 cups 2(840 ml) good vegetable broth
- 2 teaspoons dried herbes de Provence or thyme
- 3 dried bay leaves
- ½ teaspoon freshly ground black pepper
- 12 ounces (340 grams) wide noodles
- 2 15.5- ounce 439-gram cans chickpeas, drained and rinsed
- ½ cup chopped fresh parsley or scallions
- 1 tablespoon (15 ml) fresh lemon juice
Instructions
- In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
- Add onion, carrot, celery, and salt. Cook, stirring only occasionally, for about 10 minutes, until tender and lightly browned in spots.
- Stir in garlic and cook for a minute more.
- Add broth, herbes de Provence or thyme, bay leaves, and pepper.
- Bring to a boil over high heat, then cover, reduce heat, and simmer for 10 minutes.
- While broth simmers, bring a pot of well-salted water to a boil and cook noodles to al dente according to package directions. Drain and toss with a little bit of oil to prevent sticking.
- Off the heat, stir in chickpeas, parsley or scallions, and lemon juice.
- Ladle soup into bowls, adding noodles to individual bowls right before serving.
Notes
- You'll start by dicing the onions, carrot, and celery nice and small (and relatively evenly), then cooking it in the olive oil until everything is tender and a bit browned. Don't shy away from the browning, which adds tons of flavor.
- A good veggie broth makes all the difference here. If you have homemade stock on hand, by all means use that. I typically don't, and that's also 100% fine. Reduced-sodium Imagine No Chicken Broth is my favorite boxed veggie broth by far, since it somehow magically has the flavor profile of a good chicken stock rather than being weirdly red and tasting tinny or sweet, as some other vegetable broths can do.
- Herbes de Provence add the perfect subtle flavor to this recipe. Blends vary but usually contain some combination of savory, marjoram, rosemary, thyme, oregano, and lavender.
- You can make this dish with canned chickpeas (also called garbanzo beans) or ones you've cooked yourself. The two cans called for in this recipe equal about 3 ½ cups of cooked beans, from one heaping cup dried.
- Use vegan wide noodles, which are modeled after egg noodles but don't contain egg.
- Like most soups, this one only improves as it sits, giving the flavors a chance to mingle. Since you'll cook the noodles separately and add them to each serving, they won't soak up the broth before you have a chance to do so yourself.
- Leftover soup and noodles will keep well in separate airtight containers in the fridge for a week. Reheat in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
