Chickpea Noodle Soup

This Chickpea Noodle Soup is a spin on a classic chicken noodle soup that swaps out chicken for chickpeas for a vegan-friendly, hearty soup that is sure to satisfy your hunger!

Chicken noodle soup is a go-to when you think of cozy, comforting soups. The soup recipe I am sharing with you today is a vegan version of this classic that is equally satisfying and cozy!

This soup is super quick to make and incredibly easy. That makes it perfect to throw together on a weeknight or when you are feeling under the weather!

Nothing beats warming up to a warm bowl of soup on a cold day!

Vegan chickpea noodle soup bowl loaded with noodles, carrrots and chickpeas.

Ingredients in Chickpea Noodle Soup

  • Olive oil
  • Carrot
  • Celery
  • Onion
  • Vegetable broth
  • Chickpeas
  • Thyme
  • Noodles
  • Spinach
  • Salt and pepper

How to make Chickpea Noodle Soup

  1. Heat olive oil in a large soup pot and add the carrots, celery and onion. Sautee for 2-3 minutes.

  2. Add the vegetable broth, chickpeas, thyme, salt and pepper. Bring to a boil. Once boiling, reduce heat to a gentle simmer for 5 minutes.

  3. Add the noodles and continue to cook for 10 minutes or until the noodles are cooked (cooking time will vary depending on the type of noodles). If too much liquid is absorbed or cooked off, add water.

  4. Remove from heat and stir in spinach.

Pretty easy, right?

I hope you enjoy this soup!

-Cathy

You may also like:

Greek Chickpea Soup (Revithosoupa) (also vegan)
Air Fryer Falafel
Baba Ganoush Recipe

Vegan chickpea noodle soup bowl loaded with noodles, carrrots and chickpeas.

Chickpea Noodle Soup

Herbs and Flour
Nothing beats warming up to a warm bowl of soup on a cold day! This spin on a classic Chicken Noodle Soup swaps out chicken for chickpeas for a vegan-friendly, hearty soup that is sure to satisfy your hunger!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 211 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large carrot diced
  • 1 rib celery diced
  • 1/2 onion diced
  • 8 cups vegetable broth
  • 1 can chickpeas
  • 1 teaspoon thyme
  • 2 1/2 cups noodles
  • 1 cup spinach chopped
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large soup pot and add the carrots, celery and onion. Sautee for 2-3 minutes.
  • Add the vegetable broth, chickpeas, thyme, salt and pepper. Bring to a boil. Once boiling, reduce heat to a gentle simmer for 5 minutes.
  • Add the noodles and continue to cook for 10 minutes or until the noodles are cooked (cooking time will vary depending on the type of noodles). If too much liquid is absorbed or cooked off, add water.
  • Remove from heat and stir in spinach.

Nutrition

Calories: 211kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1909mgPotassium: 233mgFiber: 2gSugar: 7gVitamin A: 4780IUVitamin C: 5mgCalcium: 31mgIron: 1mg
Keyword chickpeas, fall, soup, vegan, winter
Tried this recipe?Let us know how it was!

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