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 L Dutcher
Been looking for a light and flavorful soup for the tines we are not feeling so good (and when we are). Made the recipe as written. Really tasty. Not a huge fan of chickpeas but left them in and I really don’t notice them too much. Love the flavors that the curry and Turmeric add. Will definitely make again.
★★★★★
Dave
Oh my gosh! I really LOVE this soup. I kept avoiding the recipe because it sounded bland, but the curry and turmeric make it pop.YUM! I will totally make this again. Thank you Kate!
★★★★★
Kate
I’m glad you ended up trying it and enjoying it, Dave!
Kimberly
This chickpea soup is the best! Hubby and I don’t eat meat every January snowed in on MLK DAY mmm good!
★★★★★
Rachel
This was delicious! I added another onion and used cilantro instead of of parsley (that’s what I had) and it was AMAZING!!! Even my son who is hard to get to eat a lot loves it. Thank you.
★★★★★
Kate
I’m glad you loved it, Rachel! Thank you for your review.
Sara
This was such a tasty soup! My family who isn’t too fond of pasta loved eating it. The turmeric is such a good addition and it really does give the same feel as a chicken noodle soup.
I modified the recipe a little (increased the spice + added garlic, swapped the parsley for basil and rosemary) and it was super tasty but def want to try it with the parsley one day.
★★★★★
Kate
I’m glad you loved it, Sara. Thanks for sharing!
Mary
Thank you
my daughter found this recipe and has made it on numerous occasions and shared it with a number of friends who have all raved about it
so i am off to make a pot now. It certainly smells like the real thing.
I had to modify it with lentils when i didn’t have chick peas still tasty.
cheers
Sarah
I just made this recipe for the second time. I was feeling EXTRA lazy, so I made it in the Instant Pot. I cooked the veggies in pan on the stove as directed, but then I added 8 tsp of Better than Bouillon Chik’n and 8 cups of water to the Instant Pot, added the turmeric and curry powder, added the beans, veggies and pasta and set it to 7 minutes on the high setting and then let it run another 7 minutes to release pressure. I then released the rest of the pressure, and it turned out great!
★★★★★
Kate
Thank you for sharing! I’m glad it turned out.
Karen Sunderland
What mild curry powder do you recommend?
Kate
Hi Karen, I like Frontier Coop. You can always add less than the recommended amount if sensitive to spice.
Bridget
Love this recipe! Have made it several times. Do you happen to have nutrition information for it? It doesn’t seem to be coming up on my end. Thanks!!
★★★★★
Kate
Hi Bridget! I’m sorry to hear that. Try to clear your browser history and it should work. Let me know if you are still having issues!
Sofía
This was so delicious and easy to make – thanks for sharing!
I was wondering if you would maybe be willing to add metric measurements to the recipes
★★★★★
Kate
You’re welcome, Sofia!