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?
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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 2840 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.
Video
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
Hungry for more?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
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