If you have been searching for a heartwarming, nourishing meal that feels like a cozy hug in a bowl, look no further than this Vegan Chickpea Noodle Soup Recipe. It’s bursting with wholesome veggies, tender noodles, and protein-rich chickpeas, all mingled in a fragrant broth that’s both soothing and satisfying. Whether you’re new to plant-based cooking or a seasoned vegan, this soup delivers comfort and flavor in every spoonful, making it your new go-to for chilly evenings or anytime you crave that classic noodle soup magic.
Ingredients You’ll Need
Getting the ingredients together for this soup is refreshingly simple, yet each one plays a vital role in building its vibrant taste, texture, and color. From aromatic herbs to hearty chickpeas and silky noodles, these essentials come together effortlessly to create a truly memorable dish.
- Olive oil: Use a tablespoon of quality olive oil as the flavorful base for sautéing your vegetables.
- Onion, diced: One medium onion adds sweetness and depth to the broth as it softens.
- Carrots, sliced: Three carrots lend a subtle natural sweetness and a lovely pop of orange color.
- Celery stalks, sliced: Three celery stalks add fresh earthiness and crunch to the flavor profile.
- Garlic cloves, minced: Three cloves provide a punch of savory warmth that harmonizes with the herbs.
- Dried thyme: A teaspoon enhances the soup with its slightly minty, lemony notes.
- Dried oregano: Another teaspoon brings a touch of Mediterranean flair and robust flavor.
- Turmeric: Half a teaspoon adds subtle earthiness and a sunny hue that brightens the soup.
- Salt: One teaspoon balances and elevates all the flavors in the broth.
- Black pepper: Half a teaspoon adds a gentle hint of heat and depth.
- Vegetable broth: Six cups provide the savory, rich foundation that holds the entire soup together.
- Cooked or canned chickpeas, drained and rinsed: Two cups offer plant-based protein and a creamy texture that’s highly satisfying.
- Wide egg-free noodles or pasta of choice: Six ounces create the comforting chew that turns this soup into a meal.
- Bay leaves: Two leaves slowly infuse the broth with subtle herbal notes during simmering.
- Fresh parsley, chopped: Two tablespoons add a burst of fresh, bright green flavor right before serving.
- Lemon juice: The juice of half a lemon finishes the soup with a zingy brightness that lifts all the flavors.
How to Make Vegan Chickpea Noodle Soup Recipe
Step 1: Sauté the vegetables
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onions, sliced carrots, and celery. Sauté for about 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step brings out their natural sweetness and creates a flavorful base for your soup.
Step 2: Add herbs and garlic
Now stir in the minced garlic along with dried thyme, oregano, turmeric, salt, and black pepper. Keep cooking and stirring for about one minute until everything is fragrant. This is where the herbaceous aroma fills your kitchen, promising the delicious comforts ahead.
Step 3: Pour in the broth and add chickpeas
Pour six cups of vegetable broth into the pot, then add the drained chickpeas and bay leaves. Bring everything to a boil, then lower the heat to a gentle simmer. The chickpeas will start absorbing all those warm flavors, creating a protein-rich, satisfying element for your soup.
Step 4: Simmer and cook noodles
Let the soup simmer for 15 minutes to marry the flavors beautifully. Then, add the noodles to the pot and cook according to the package instructions until tender but still with a nice bite. If you like, you can swap in gluten-free noodles for a gluten-free version without losing any of the soul-satisfying texture.
Step 5: Final touches
Remove the bay leaves and stir in the fresh parsley and freshly squeezed lemon juice. Taste and adjust the seasoning if necessary. This last step morphs your soup into a bright, hearty, and perfectly balanced bowl of deliciousness.
How to Serve Vegan Chickpea Noodle Soup Recipe
Garnishes
Sprinkling a little extra fresh parsley or a few cracks of black pepper on top immediately before serving adds a lovely fresh kick and touch of elegance. You could also add a sprinkle of nutritional yeast for a cheesy note or a few chili flakes if you want just a hint of spice.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast to soak up every last drop of the flavorful broth. A simple green salad or a side of roasted vegetables can round out the meal, making it perfect for lunch or dinner.
Creative Ways to Present
For a fun twist, serve your Vegan Chickpea Noodle Soup Recipe in bread bowls, or top it with crispy chickpeas or toasted nuts for added texture. Layer some fresh greens like spinach or kale stirred in at the end for a vibrant and nutritious version that will impress any guest.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to four days. To preserve the best texture, store noodles separately if you expect to reheat it multiple times, since they tend to soften over time.
Freezing
You can freeze the broth and chickpeas, but it’s best to leave the noodles out when freezing. When ready to eat, thaw the base and freshly cook noodles to maintain that perfect bite and avoid mushiness.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. If you stored noodles separately, add them in just before serving so they don’t overcook during reheating.
FAQs
Can I use other types of noodles in this recipe?
Absolutely! While wide egg-free noodles work wonderfully, you can swap in gluten-free varieties, whole wheat pasta, or even rice noodles depending on your preference and dietary needs.
Is this soup high in protein?
Yes, thanks to the chickpeas, this soup offers a solid protein punch with about 9 grams per serving, making it a very satisfying vegan main course option.
Can I add greens like spinach or kale?
Definitely! Adding a handful of spinach or kale in the last few minutes of cooking boosts the nutrient content and adds lovely pops of color without overwhelming the flavors.
How spicy is this soup?
This Vegan Chickpea Noodle Soup Recipe keeps things mild and comforting, but you can easily add red pepper flakes or a dash of hot sauce if you enjoy a bit of heat.
Can I prepare this soup ahead of time for meal prep?
Yes, it stores well for several days in the fridge. For best texture, cook noodles freshly when serving, but the broth and chickpeas can be made in advance and reheated easily.
Final Thoughts
I can’t recommend this Vegan Chickpea Noodle Soup Recipe enough—it’s the perfect blend of easy preparation, rich flavors, and wholesome ingredients that make you feel nourished and cozy every time. Give it a try and watch it become a beloved staple in your recipe collection that you’ll turn to again and again whenever you crave a warm, comforting meal.
Print
Vegan Chickpea Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Vegan
- Diet: Vegan
Description
A hearty and comforting Vegan Chickpea Noodle Soup made with wholesome vegetables, protein-rich chickpeas, and wide egg-free noodles simmered in a fragrant vegetable broth infused with herbs and a hint of turmeric. Perfect for a nourishing meal any day of the week.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
Spices and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
Main Ingredients
- 6 cups vegetable broth
- 2 cups cooked or canned chickpeas, drained and rinsed
- 6 ounces wide egg-free noodles or pasta of choice
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, dried thyme, dried oregano, turmeric, salt, and black pepper. Continue cooking for 1 minute until the mixture is fragrant, taking care not to burn the garlic.
- Add Broth and Chickpeas: Pour in the vegetable broth, then add the drained chickpeas and bay leaves. Increase the heat to bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let it simmer gently for 15 minutes. This allows the flavors to meld together beautifully.
- Cook the Noodles: Add the wide egg-free noodles to the pot and cook according to package instructions until tender, usually around 7 to 10 minutes.
- Finish and Season: Remove the bay leaves from the soup. Stir in fresh chopped parsley and the juice of half a lemon. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and enjoy a comforting and nutritious meal.
Notes
- For a gluten-free version, substitute the noodles with gluten-free pasta or use rice.
- Add spinach or kale during the last few minutes of cooking to incorporate extra greens and nutrients.
- Leftovers keep well in the refrigerator for up to 4 days; however, noodles may soften over time. To avoid this, cook noodles separately if preparing in advance.
