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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 teaspoon butter or vegan butter
  • 1 large white onion, chopped
  • 3/4 cup chopped celery (about 2 stalks celery)
  • 3/4 cup chopped carrots (about 2 small carrots)
  • 6 cups “not chicken” broth or vegetable broth
  • 1 15oz can chickpeas, rinsed & drained
  • 4 oz egg noodles or chickpea noodles (uncooked)
  • 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 broth, egg noodles, chickpeas and rosemary, and bring to a boil.
  4. Once boiling, reduce to a simmer and cook for 8-10 minutes or until the noodles are cooked.
  5. Add salt & pepper to taste,


I like to get Imagine Foods Organic No-Chicken 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!

You may substitute olive oil for the butter, if you prefer.

Keywords: Chickpea noodle soup