Hello healthy beautiful people!
I have a delicious, warm, comforting, new recipe for you all that’s absolutely perfect for the colder weather. Vegan chickpea noodle soup is here and it’s freaking yummy. It’s 100% plant-based, gluten-free optional if you use gf pasta, oil-free and soy-free as well.
I love making this in the winter/fall season. If you celebrate the Jewish holidays this is great for replacing matzah ball or chicken soup. It gives that same feeling and flavor.
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.
On a side note, I use their celery almost daily to make my celery juice – it is seriously the best (I get it at Trader Joe’s).
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!
Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
The first step of the soup is to chop up your carrots, celery and onions.
The best part abut this vegan chickpea noodle soup is that you throw all of the ingredients into the pot, except the pasta, turn up to a boil, then cook at a simmer for 25 minutes until the veggies are cooked completely.
The pasta is cooked separately from the soup so that it doesn’t get mushy.
Also, it’s important to note that if you’re using gluten-free pasta, its especially important that you cook it in a separate pot so that the soup broth doesn’t get starchy.
I added some amazing herbs to this soup as well including Josie’s Organics parsley, and dried dill. Herbs are a great way to add flavor to a soup without adding too much salt.
For extra protein and fiber, I used chickpea pasta in this vegan chickpea noodle soup recipe.
I particularly like this shape of chickpea pasta because they look like classic egg noodles you’d see in a noodle soup made by your Jewish grandmother.
Can I cook the pasta in the soup itself?
Nope! This will make the soup starchy. Cook the pasta separately then strain and add it in.
Do I have to use pasta in this?
You don’t have to! Rice or potatoes are lovely in this soup as well.
Where do you recommend getting broth from?
Just pick out a veggie broth from somewhere like Trader Joe’s or Whole Foods or any grocery store. Just look at the ingrfdients to ensure it doesn’t have weird ingredients.
How long does this last in the fridge?
If you’re not eating this all at once, I recommend keeping the pasta separate from the broth. The soup will keep in the fridge up to 4 days. You can freeze it too!
Will meat eaters enjoy this?
Of course! Who doesn’t like noodle soup? I make this all the time for meat eaters and vegans alike. Everyone gobbles it up.
This vegan chickpea noodle soup is:
If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts.
Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!
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Your family and friends will be so impressed with how yummy this soup is – honestly it will be their new favorite cold-weather dinner.
Run to your kitchen to make this!
Vegan Chickpea Noodle Soup (oil-free, gluten-free)
- 2 32 oz cartons of veggie broth
- 1/2 cup diced yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery I use Josie's Organics
- 25 oz chickpeas rinsed and drained
- 1/2 cup fresh chopped parsley I use Josie's Organics
- 8 oz pasta of choice I used chickpea pasta
- 1.5 tsp salt
- 1/2 tsp pepper
- 2 tsp dried dill
- 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!
This recipe post is sponsored by Josie’s Organics. I am so proud to work with such amazing company. Sponsorships allow me to create content that you are able to access for free.
In good health,
join the conversation
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.
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!
Thank you for the feedback David. It’s much appreciated.
What’s the brand of noodles you used?