Here’s my meatless version of classic chicken noodle soup, made with chickpeas instead of chicken! This soup is exactly what I want to eat when I’m feeling under the weather or craving some familiar, comfort food flavors.
It seems like everyone has caught at least one cold this winter season, me included. As a longtime vegetarian, I haven’t eaten chicken noodle soup in years.
Every time I get sick, I wonder why I don’t have a restorative soup recipe, but don’t have the energy to figure it out. Eventually, I get well again and move on to more exciting meals. So it goes.
We finally broke the cycle and I’m excited to share this recipe with you today. It’s the perfect meal to bring to your friend who isn’t feeling well, and it’s simple enough to pull together if you’re not feeling well yourself.
Vegan Noodle Soup Notes
I caught a winter cold a couple months ago and was feeling quite sorry for myself as I sniffled on the couch. My fella insisted on making me a vegetable noodle soup. He winged it, like he does, and it turned out really well, like his meals generally do. He’s a great cook.
His version didn’t include chickpeas, just a generous amount of vegetables, egg noodles (classic), and one surprise ingredient—curry powder. It was subtle, but interesting, warming and comforting at the same time. I loved it and made sure to include some in my chickpea version.
I also added some turmeric, which you will find in some chicken noodle soup recipes because it offers some golden yellow coloring. Turmeric is one of the main ingredients in curry powder and chickpeas are a staple in Indian cuisine, so you can see how this soup concept might not be so crazy idea after all.
That said, you can leave out the curry powder if you’re suspicious or need ultra-basic noodle soup for someone who’s really unwell.
I added chickpeas for some added protein, fiber and texture. Plus, “chickpea noodle soup” has a fun plant-based ring to it. Whether you’re a meatless eater or not, I think you’ll really enjoy this alternative to traditional chicken noodle soup.
Please let me know how you like this noodle soup recipe in the comments! I hope you it’s exactly what you need.
Craving more soup to get you through the winter? Here are a few more favorites on Cookie and Kate:
- Classic Minestrone Soup
- The Best Lentil Soup
- Creamy Roasted Cauliflower Soup
- Redeeming Green Soup with Lemon and Cayenne
Chickpea Noodle Soup
- Author:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup thinly sliced celery (about 2 long stalks)
- 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
- ¼ teaspoon salt, more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces spiral pasta*
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth
- Freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
- Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
- Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
- Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
- Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Notes
*Pasta options: I’ve used whole grain noodles (DeLallo fusilli) and gluten free noodles (see below) with success. Egg noodles are a classic choice. Orzo would also be nice.
Make it gluten free: Substitute gluten-free noodles. I had good luck with Ancient Harvest rotini (a corn and quinoa blend).
Change it up: Omit the curry powder for more mild, traditional flavor—but it’s subtle as is. You could also substitute Great Northern beans for the chickpeas.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Patricia
Oh my heaven! Made this soup and added soy curls hydrated in a stock made with “Not Chicken Flavor Base” made by Better Than Bullion. The recipe yielded deep flavors and an aromatic broth with a substantial homemade feel.
My non-vegetarian husband loved it so much I had to pry his fingers off the leftovers so I could freeze them for a busy night dinner! An absolute favorite in our house now.
Thank you and Happy New Year 2020!
Amber Eallonardo
This soup sounds amazing! I can’t wait to make it tomorrow for a family party. What dutch oven do you recommend?
Kate
I love my Le Creuset! See my kitchen essentials here: https://cookieandkate.com/healthy-kitchen-essentials/
Mike
Made this, and it’s very good. Used 6 cups broth the first day. Re-heating the next day added a half cup broth. Might add some chili flakes next time. Thank you for posting.
★★★★★
Kate
You’re welcome, Mike!
Cathy
Love this soup! I made it for myself when I was sick about a month ago, and again tonight for my sick boyfriend. I keep sautéed onion, celery, and carrot frozen in batches throughout the winter, which makes this soup extremely easy to make (especially when I’m the one under the weather!) All I have to do is thaw it and throw in the ingredients, very little prep.
Thank you for another good one, Kate!
★★★★★
Kate
I hope it helps! Thanks for sharing, Cathy.
Cherie Yanek
Yum! I was a bit unsure if I felt like turmeric and curry powder tonight, but it’s not like my typical Indian cooking w those spices. Really reminded me more of a chicken noodle soup. My husband was sick and was in love with this soup and had three bowls. Oh, and make sure you double the recipe. I’m freezing a bunch.
I didn’t bring the noodles to a boil and then simmer 20-30 min – only brought to a bowl and then my noodles were al dente. I’ll be making again for sure!
★★★★★
Kate
I hope he feels better soon, Cherie!
anthony
Great soup! I gave it some bite by crushing up four cloves of garlic and adding it toward the end of the sauteeing. BTW, I read that allowing crushed/chopped garlic to sit for 10 minutes or so maximizes the health benefits; i.e., nothing is lost in the cooking. Happy 2020 to one and all!
★★★★★
Kate
Thanks for sharing, Anthony!
Cindy Muskat
I made this tonight and it was amazing! I also added half a fresh lemon squeezed in a the end. Is there a “pin” option on this?
★★★★★
Kate
Hi Cindy! Yes, you should be able to hover over an image to pin. Or you can find the recipe on my Pinterest page too.
Jennifer Dunn
I made this last evening for my husband (not vegetarian) and me (vegan) He enjoyed it as much as I did, and said that if he were sick and had a hankering for chicken noodle soup, he’d happily eat this soup instead! I was definitely impressed by how much the flavor mimicked that of chicken noodle (from what I remember).
I used the curry and turmeric called for; for the bouillon I chose Better than Bouillon’s vegan, low sodium seasoned vegetable base.
★★★★
Kate
I’m glad this did the trick, Jennifer!
Biz
I made this tonight and it is soooo good! I wasn’t sure about the turmeric and curry but they add just the right amount of savory flavor. This is definitely a keeper!!!!
★★★★★
Kate
Great to hear, Biz! Thank you for sharing.
Jen Dillahunty
I have been very excited to try this and made it for dinner tonight. I followed your instructions including using curry powder and used whole wheat pasta spirals. Totally floored by how fragrant, comforting and delicious this soup is. As a non-meat eater, I do crave chicken noodle soup and this more than satisfied. In fact, it’s better. Thank you, Kate!!!
★★★★★
Alan
Enjoying the recipe; especially the flavor the curry provides. thank you.
★★★★
Alex
I’ve made this soup so many times because it’s so simple and soooo satisfying. Have you ever used bouillon in place of broth? I may try that next time.
★★★★★
Kate
Hi Alex, I don’t tend to use those. But if it works for you, that’s great!
Patrick
In the nutrition section, it says “regular vegetable broth (not low sodium)”. Is there a problem with low sodium version? I want to try this recipe but I’m concern about the sodium level (42% in 1 bowl)
Kate
Hi Patrick, you can use low sodium if you like. I prefer the other version.