There’s something deeply nostalgic and truly life giving about a bowl of warm noodle soup—but this version gives the chicken noodle classic version a wholesome, plant-powered twist. My Homemade Chickpea Noodle Soup is the cozy comfort food you crave, made with real ingredients, nourishing veggies, and pantry-friendly chickpeas for a gentle protein boost.
It’s what I reach for or whip up when the days are long, I am feeling under the weather, or someone needs a little extra love in a bowl. This is soup for the soul—gentle, very grounding (as its a reminder to my roots and the noodle soup my mom would make), and surprisingly filling.
Whether you’re plant-based, looking to add more veggies to your plate, or just craving something that feels like home, this soup checks every box. And best of all? It comes together in one pot with simple kitchen items you probably already have.
Fun fact: This would make an incredible chicken noodle soup too, if you want to add in chicken to this for my meat eaters! Keep (or don’t) the chickpeas for extra protein and fiber.
Homemade Chickpea Noodle Soup
Equipment
- 1 Large soup pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Chef’s knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Colander (for rinsing canned chickpeas)
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 tsp dried thyme
- 1 bunch chopped fresh parsley
- Salt & black pepper to taste
- 6 cups low-sodium vegetable broth or water with vegetable bouillon added
- 1½ cups cooked chickpeas or 1 can, drained and rinsed
- 6 oz dry noodles rotini, fusilli, or broken spaghetti work well
- 1 tbsp lemon juice
- Optional: 1 bay leaf for added depth
Instructions
Sauté the base:
- In a large pot, heat olive oil over medium heat. Add onion, carrot, garlic and celery. Cook for 5–7 minutes, until softened and fragrant.
Add spices:
- Stir in thyme, 1/2 of fresh chopped parsley, salt, and pepper. Cook for 1–2 minutes.
Simmer the broth:
- Pour in the vegetable broth and add the chickpeas. If using a bay leaf, add it now. Bring to a gentle boil, then reduce heat and simmer. Stir in the dry noodles and cover with a lid.
- Rest the soup on simmer for another hour, or until the noodles are tender.
Finish with brightness:
- Remove the bay leaf (if used). Stir in lemon juice and remaining fresh parsley. Taste and adjust salt or pepper as needed.
Serve hot:
- Ladle into bowls, or large mugs of you are like me, and serve with warm bread or crackers if desired.