If you’re looking for a bowl of pure comfort that’s hearty, wholesome, and completely plant-based, this Vegan Chickpea Noodle Soup is about to become your kitchen hero. Packed with tender noodles, nourishing chickpeas, and plenty of colorful veggies, every spoonful feels like a hug on a chilly day or whenever you crave something soothing. What makes this soup truly special isn’t just its ease, but the irresistible blend of savory broth, aromatic herbs, and a twist of lemon that brightens everything. Whether you’re vegan, feeding a crowd, or simply want a cozy dinner that comes together quickly, you’ll want to return to this soup again and again.

Vegan Chickpea Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is at the heart of this Vegan Chickpea Noodle Soup, yet each ingredient is chosen for maximum flavor, texture, and vibrant color. Think of these as the building blocks of comfort—the basics, elevated with herbs, seasonings, and wholesome body.

Olive oil: Provides a rich base for sautéing your aromatics, boosting flavor right from the start.
Yellow onion: Adds subtle sweetness and depth as the foundational aromatic for the soup.
Garlic: Gives the broth a gentle kick and adds irresistible aroma.
Carrots: Bring natural sweetness and a gorgeous pop of orange.
Celery: Offers a savory crunch and rounds out the veggie trifecta with carrots and onion.
Dried thyme: Earthy and fragrant, it ties together all the flavors in a classic way.
Dried parsley: Adds a gentle herbaceous tone and a touch of green.
Turmeric: Lends the soup its golden hue and a subtle warm spice.
Salt: Enhances every other ingredient—taste and adjust as needed.
Black pepper: Provides a bit of heat in the background—the perfect seasoning partner.
Canned chickpeas: The star protein for this dish, making it filling and satisfying.
Vegetable broth: Sets the stage for a flavorful but gentle soup base.
Pasta noodles: Choose rotini or broken spaghetti—they soak up the broth and make every bite comforting.
Lemon juice: Just a squeeze brings bright acidity and lifts all the flavors at the finish.
Chopped fresh parsley: For that final spark of color and freshness as a garnish.

How to Make Vegan Chickpea Noodle Soup

Step 1: Sauté the Aromatics

Start by warming the olive oil in a large soup pot over medium heat. Add the diced onion and let it sizzle, stirring occasionally, until it softens and turns translucent—that sweet onion aroma is your cue that comfort is on its way. The goal here is to bring out the natural sweetness of the onion, setting a delicious stage for what’s to come.

Step 2: Add Garlic, Carrots, and Celery

Toss in the minced garlic, carrots, and celery. These classic soup veggies add both sweetness and a bit of crunch that will soften as they simmer. Let them cook together for 5 or 6 minutes, stirring every so often, until they look slightly tender and fragrant—your kitchen should start to smell amazing about now!

Step 3: Season with Herbs and Spices

Sprinkle in the dried thyme, dried parsley, turmeric, salt, and black pepper. Give everything a good stir so the vegetables are evenly coated with all those colorful, fragrant seasonings. Turmeric not only adds warmth but also that gorgeous golden color that makes Vegan Chickpea Noodle Soup so inviting.

Step 4: Add Broth, Chickpeas, and Pasta

Pour the vegetable broth into the pot and bring it to a gentle boil. Once bubbling, stir in the chickpeas and your chosen noodles. Lower the heat just a bit to maintain a hearty simmer. Let the soup cook for 10 to 12 minutes, or until your pasta is perfectly tender. The chickpeas will heat through, the noodles will soak up flavor, and the vegetables will become beautifully soft.

Step 5: Brighten with Lemon and Finish

Turn off the heat and squeeze in the juice of half a lemon. Taste the soup and adjust the seasoning if needed—sometimes a pinch more salt or pepper brings everything together. The lemon is the magic touch, adding brightness and balancing the savory flavors.

Step 6: Serve Hot with Fresh Parsley

Ladle your piping hot Vegan Chickpea Noodle Soup into bowls and sprinkle generously with chopped fresh parsley. The parsley adds that fresh, green pop and a hint of herbal flair to every spoonful, making each serving look as vibrant as it tastes.

How to Serve Vegan Chickpea Noodle Soup

Garnishes

A generous handful of fresh chopped parsley is the classic choice and livens up the bowl with a burst of color and bright flavor. For extra zest, add a lemon wedge on the side or a sprinkle of freshly cracked black pepper. If you love a bit of heat, try a pinch of red pepper flakes. Don’t shy away from experimenting with a drizzle of olive oil for added richness right before serving.

Side Dishes

A crusty chunk of bread or a slice of toasted sourdough is perfect for dunking into your Vegan Chickpea Noodle Soup, soaking up every last drop of that flavorful broth. If you’d like something on the lighter side, a crisp green salad with a tangy vinaigrette pairs beautifully with the warm, savory notes of the soup. Roasted or steamed vegetables make hearty companions for a more substantial meal.

Creative Ways to Present

Serve your soup in oversized mugs for a cozy, casual vibe—perfect for movie nights or lazy weekends. For a more elegant touch, ladle the Vegan Chickpea Noodle Soup into shallow bowls and top each with a swirl of dairy-free yogurt or a sprinkle of microgreens. Hosting friends? Set out bowls with a mini “garnish bar” so everyone can customize their toppings, making dinner both interactive and extra delicious.

Make Ahead and Storage

Storing Leftovers

Let any remaining Vegan Chickpea Noodle Soup cool to room temperature, then transfer it to an airtight container and store in the refrigerator for up to 4 days. You may notice the soup thickens as it sits; that’s just the noodles soaking up broth, which adds extra body.

Freezing

For longer storage, you can absolutely freeze this soup—just keep in mind that noodles may soften more after freezing and reheating. Ladle the cooled soup into freezer-safe containers, leaving a little room at the top for expansion, and freeze for up to 2 months. For best results, consider cooking the pasta separately and adding it fresh when reheating.

Reheating

To reheat, simply warm the Vegan Chickpea Noodle Soup in a pot on the stove over medium heat, stirring occasionally until heated through. If it’s too thick, add a splash of broth or water to reach your desired consistency. You can also reheat single servings in the microwave—just be sure to give it a good stir so everything heats evenly.

FAQs

Can I make Vegan Chickpea Noodle Soup gluten-free?

Absolutely! Just swap in your favorite gluten-free noodles—rice noodles, gluten-free rotini, or even broken-up gluten-free spaghetti all work beautifully, and the soup remains every bit as hearty and comforting.

What can I use instead of chickpeas?

While chickpeas give this soup its signature protein punch and creamy bite, you can substitute with white beans, lentils, or even tofu cubes for a different texture and flavor twist.

Can I add extra vegetables?

Definitely! Baby spinach, kale, green beans, or even diced zucchini can be tossed in toward the end of cooking. Leafy greens wilt quickly, so add them during the final 2-3 minutes so they stay vibrant.

Does Vegan Chickpea Noodle Soup meal prep well?

Yes! It’s both hearty and fridge-friendly. Make a big batch on Sunday and portion it out for grab-and-go lunches or quick dinners. The flavors deepen as it sits, making leftovers even tastier.

How can I make the soup a bit more creamy?

Stir in a splash of canned coconut milk or unsweetened non-dairy creamer at the end for a velvety texture, or blend a small portion of the soup and pour it back in for extra thickness without adding dairy.

Final Thoughts

There’s just something magical about a steaming bowl of Vegan Chickpea Noodle Soup—it’s comforting, nourishing, and guaranteed to chase away any gray mood. Whether you’re a lifelong vegan or simply craving a plant-powered twist on a classic soup, you’ll find yourself scooping up seconds. So grab your favorite pot, get chopping, and fall in love with this feel-good favorite!

Vegan Chickpea Noodle Soup Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Vegan Chickpea Noodle Soup is a comforting and hearty dish perfect for any night of the week. Packed with vegetables, chickpeas, and flavorful herbs, this soup is both delicious and nutritious. It’s a simple recipe that comes together quickly, making it a great option for a satisfying meal.

Ingredients

Scale

Vegetable Base:

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon black pepper

Soup:

1 (15-ounce) can chickpeas, drained and rinsed
6 cups vegetable broth
1 ½ cups dry pasta noodles (e.g., rotini or broken spaghetti)
juice of ½ lemon
chopped fresh parsley for garnish

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Instructions

Heat olive oil in a large soup pot over medium heat. Add onion and sauté until translucent.
Stir in garlic, carrots, and celery and cook until slightly softened.
Add thyme, parsley, turmeric, salt, and pepper, and stir to coat the vegetables.
Pour in the vegetable broth, bring to a boil, add chickpeas and noodles.
Simmer for 10–12 minutes until pasta is tender. Stir in lemon juice and adjust seasoning. Serve hot, garnished with parsley.