Homemade Chickpea Noodle Soup
This plant-based take on the forever classic chicken noodle soup uses tender chickpeas, vibrant vegetables, and your favorite noodles in a deeply flavorful herbed broth. It’s comforting, cozy, and perfect for weeknights or wellness rituals.
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.
Notes
💡 RECIPE NOTES
Storage: Soup keeps well in the fridge for up to 4 days. Add extra broth when reheating, as noodles may absorb some liquid.
Freezing: Freeze without noodles for best texture. Reheat on stovetop and add freshly cooked noodles alongside lemon (and if possible, parsley) when ready to serve.
Variations: Add kale, spinach, or peas in the last few minutes for extra greens. Use gluten-free noodles to make it gluten-free.