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chickpea noodle soup

Chickpea Noodle Soup

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup


This chickpea noodle soup is a vegetarian comfort food that tastes just like the classic favorite! It can be ready in just 30 minutes and it’s perfect for a weeknight meatless meal!


  • 1 tablespoon butter or olive oil
  • 1 large white onion, diced
  • 1 cup chopped celery (about 2 stalks celery)
  • 1 cup chopped carrots (about 2 medium carrots)
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 8 cups vegan “chicken” style broth or vegetable broth (see note)
  • 1 15oz can chickpeas, drained and rinsed
  • 8oz egg noodles 
  • 1/4 teaspoon dried rosemary
  • Salt & pepper to taste


  1. In a large pot, add the butter and heat over medium heat for 30 seconds.
  2. Add the onion, celery, and carrots and cook over medium heat for 8-10 minutes or until the vegetables start to soften.
  3. Add the rosemary, parsley, and thyme and continue to cook for 2 minutes.
  4. Add the broth, egg noodles, and chickpeas, and bring to a boil.
  5. Once boiling, reduce to a simmer and cook for 8-10 minutes or until the noodles are cooked.
  6. Add salt & pepper to taste.


I like to use Imagine Foods Organic No-Chicken broth or Edward & Son’s “Not-Chicken” style broth. You can use vegetable broth, but it won’t have quite the same chicken soup resemblance.

Egg noodles contain eggs, so they’re not vegan. For a vegan option, try chickpea noodles. The Banza Gemelli noodles are perfect in this recipe!

Keywords: Chickpea noodle soup