If you need a cozy, delicious, and comforting soup for the cold weather season (or really any time of year), you have to try Vegan Chickpea Noodle Soup. This soup is entirely plant-based, gluten-free optional, and soy-free as well. I love making this in the fall and winter seasons. If you celebrate the Jewish holidays like I do, this is great for replacing matzah ball or chicken soup. It gives that same feeling and flavor. If you want another cozy recipe, make my Crispy Chickpea Nuggets or Easy Vegan Latkes! Or, if you love chickpeas, make Classic Vegan Chickpea Salad next! For more soups, check out Sheet Pan Roasted Tomato Soup and Vegan Lasagna Soup.
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Notes on Ingredients
- Celery: I used Josie’s Organics.
- Chickpeas: Drain and rinse chickpeas well before using.
- Noodles: Use gluten-free noodles to make this soup GF.
- Broth: Look for a vegetable broth made with whole-food ingredients like water, vegetables, and salt. I like Bonafide Vegetable Broth.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Chickpea Noodle Soup?
- Chop the veggies–onion, carrot, and celery.
- Add everything to the pot, except the pasta, bring to a boil, then let simmer covered for 25 minutes.
- In a separate pot, cook the pasta. Once done, drain and set aside.
- Mix the pasta in with the soup and serve! Enjoy!
- Step 1: First, chop the carrots, onion, and celery.
- Step 2: Then, add all of the ingredients, except pasta, to the pot. Cook the pasta in a separate pot.
- Step 3: Bring to a boil then cover and let simmer for 25 minutes.
- Step 4: Finally, stir in cooked pasta and enjoy!
Commonly Asked Questions
I like to use short noodles like fusilli or penne. You can also use gluten-free noodles or protein-noodles.
Sure, go for it! Soup makes for a great meal prep. This will keep for 4-5 days in the fridge and get even better over time as the flavors deepen. I would recommend storing the noodles and soup separate.
While you can, I recommend cooking it in a separate pot before adding into the soup because it can make the soup overly starchy.
I used the celery for my vegan chickpea noodle soup from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley.
Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. Be sure to look out for Josie’s Organics in your local store! Use their store locator!
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Extra Helpful Tips
- If you’re saving this soup for later, store the pasta and soup separate and mix together before reheating and serving.
- Use protein pasta like chickpea pasta to boost the protein on this soup.
- Feel free to add in other veggies like chopped mushrooms, kale, or spinach.
- Serve with crusty bread!
How to Store
Store the soup and the noodles separate if possible. This soup can be stored in the fridge for up to 4 days. Reheat in a pot on the stove or in the microwave.
If you tried this Vegan Chickpea Noodle Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chickpea Noodle Soup (gluten-free!)
Equipment
Ingredients
- 64 oz veggie broth 2 cartons
- ½ cup yellow onion diced
- 2 cups carrots chopped
- 2 cups celery chopped I use Josie’s Organics
- 25 oz chickpeas rinsed and drained
- ½ cup fresh parsley chopped I use Josie’s Organics
- 8 oz pasta I used fusilli chickpea pasta
- 1.5 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon dried dill
Instructions
- Chop the celery, carrot, and onions.
- Add everything to the pot, except the pasta, bring to a boil, then let simmer covered for 25 minutes or until the veggies are completely cooked.
- In a separate pot, cook the pasta. This is very important. Cooking the pasta in the soup will make the pasta mushy and the soup will be starchy. Once done, drain and set aside.
- Mix the pasta in with the soup and serve! Enjoy!
Notes
- If you’re saving this soup for later, store the pasta and soup separate and mix together before reheating and serving.
- Use protein pasta like chickpea pasta to boost the protein on this soup.
- Feel free to add in other veggies like chopped mushrooms, kale, or spinach.
- Serve with crusty bread!
Nutrition
This post is sponsored by Josie’s Organics.
Katie says
I loved this recipe! I can’t believe how flavorful it was for vegan noodle soup! I cut the recipe in half to make for two and ended up regretting it because I could eat so much more.
David says
Hi Danielle,
Love the look of all your recipes. It’s a shame that they are so Americanised though, as I live in the UK and it’s a little complex doing the conversions (eg, oz., cups,). I don’t think even our cups are equal to American cups ☹️. I have tried to match in the past but doesn’t always work out. If you put equivalent weight in gms that would help enormously. Keep up the good work. Happy cooking!
Danielle Keith says
Thank you for the feedback David. It’s much appreciated.
Jeremy Sexton says
What’s the brand of noodles you used?
Valerie says
Do you use salted or salt-free veggie broth? Thank you! I can’t wait to try this.
Taylor From HealthyGirl Kitchen says
I used the regular, but the lower sodium one should still be okay if that is your preference!
Jordan Stacy says
This chickpea noodle soup is so cozy, easy, and I love that it’s packed with protein and fiber!! You can even use chickpea pasta to make it higher protein.