This Chickpea Noodle Soup is a vegan version of chicken noodle soup. It’s made with hearty veggies, fresh herbs, chickpeas, and tender noodles. Enjoy a cozy bowl of this delicious soup on a cold day.

Everyone needs an easy soup recipe in their back pocket when they’re feeling sick. This chickpea noodle soup is a healthy option that always hits the spot.

Onions, carrots, and celery provide the flavor base for this soup as they are gently sauteed in olive oil.

We also love the addition of hardy herbs such as fresh thyme, rosemary, and sage. They release their flavor into the broth and make this soup taste incredible!

Chickpeas are a staple in my pantry because they are high in fiber and essential minerals like iron and folate. I like to finish this soup with tender fusilli noodles, a handful of fresh parsley or dill, and freshly squeezed lemon juice to balance out all the flavors.

Table of Contents

Chickpea Noodle Soup Ingredients

Below is everything you need to make this healthy noodle soup.

Olive oil: This adds richness to the soup.

Onion, celery, and carrots: The combination of onion, celery, and carrots are a classic base to build flavor in this soup. They are cooked gently cooked in olive oil until soften, not browned.

Garlic: Fresh garlic adds good flavor to this soup.

Vegetable broth: I use Better Than Boullion Seasoned Vegetable Base for this soup. You can use your favorite store bought or homemade vegetable broth.

Fresh herbs and seasoning: I like to use fresh rosemary, thyme, sage, and bay leaf in this soup. It’s the classic herbs used in chicken noodle soup, which offers an earthy and aromatic flavor.

Chickpeas: Instead of using chicken in this soup, I use canned chickpeas. You can use cannellini beans or navy beans if you prefer.

Pasta noodles: My favorite pasta to use for this soup is fusilli because it soaks up the flavorful broth. You can use any small pasta noodle you like.

Fresh parsley or dill: Adding a handful of fresh herbs at the end gives this soup a bright flavor.

Fresh lemon juice: A touch of acid helps to balance out all the flavors in this soup.

How to make chickpea noodle soup

Saute the veggies. In a large soup pot or Dutch Oven, heat the olive oil over medium heat. When the oil is hot, add the onions, celery, and carrots. Cook, stirring often, for 6 to 8 minutes until the vegetables have softened.

Add the garlic and let cook for 1 minute until fragrant. Pour in the vegetable broth, then add the bay leaf, salt, a few grinds of freshly ground black pepper, and chickpeas.

Cook the noodles. Bring the soup to a boil, then add the fresh thyme, rosemary, sage, and dry pasta noodles. Reduce the heat to medium-low and let the soup simmer until the noodles are tender, about 10 to 20 minutes.

Add the finishing touches. Stir in the fresh parsley or dill and lemon juice. Taste and adjust the seasoning for more salt if necessary. Serve hot and enjoy!

Make ahead and storage instructions

Leftovers? Let the soup cool down to room temperature and store in an airtight container in the fridge for up to 3 days.

Reheat the soup on the stovetop over medium heat until warmed through. You may need to add more broth or water since the pasta noodles will absorb liquid as it sits.

Please let me know how you like this Chickpea Noodle Soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this soup as much as I do.