Chickpea Noodle Soup
This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors.
Updated by Kathryne Taylor on July 3, 2024
Here’s my meatless version of classic chicken noodle soup, made with chickpeas instead of chicken! This soup is exactly what I want to eat when I’m feeling under the weather or craving some familiar, comfort food flavors.
It seems like everyone has caught at least one cold this winter season, me included. As a longtime vegetarian, I haven’t eaten chicken noodle soup in years.
Every time I get sick, I wonder why I don’t have a restorative soup recipe, but don’t have the energy to figure it out. Eventually, I get well again and move on to more exciting meals. So it goes.
We finally broke the cycle and I’m excited to share this recipe with you today. It’s the perfect meal to bring to your friend who isn’t feeling well, and it’s simple enough to pull together if you’re not feeling well yourself.
Vegan Noodle Soup Notes
I caught a winter cold a couple months ago and was feeling quite sorry for myself as I sniffled on the couch. My fella insisted on making me a vegetable noodle soup. He winged it, like he does, and it turned out really well, like his meals generally do. He’s a great cook.
His version didn’t include chickpeas, just a generous amount of vegetables, egg noodles (classic), and one surprise ingredient—curry powder. It was subtle, but interesting, warming and comforting at the same time. I loved it and made sure to include some in my chickpea version.
I also added some turmeric, which you will find in some chicken noodle soup recipes because it offers some golden yellow coloring. Turmeric is one of the main ingredients in curry powder and chickpeas are a staple in Indian cuisine, so you can see how this soup concept might not be so crazy idea after all.
That said, you can leave out the curry powder if you’re suspicious or need ultra-basic noodle soup for someone who’s really unwell.
I added chickpeas for some added protein, fiber and texture. Plus, “chickpea noodle soup” has a fun plant-based ring to it. Whether you’re a meatless eater or not, I think you’ll really enjoy this alternative to traditional chicken noodle soup.
Watch How to Make Chickpea Noodle Soup
Please let me know how you like this noodle soup recipe in the comments! I hope you it’s exactly what you need.
Craving more soup to get you through the winter? Here are a few more favorites on Cookie and Kate:
- Classic Minestrone Soup
- The Best Lentil Soup
- Creamy Roasted Cauliflower Soup
- Redeeming Green Soup with Lemon and Cayenne
Chickpea Noodle Soup
This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup thinly sliced celery (about 2 long stalks)
- 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
- ¼ teaspoon salt, more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces spiral pasta*
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth
- Freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
- Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
- Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
- Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
- Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Notes
*Pasta options: I’ve used whole grain noodles (DeLallo fusilli) and gluten free noodles (see below) with success. Egg noodles are a classic choice. Orzo would also be nice.
Make it gluten free: Substitute gluten-free noodles. I had good luck with Ancient Harvest rotini (a corn and quinoa blend).
Change it up: Omit the curry powder for more mild, traditional flavor—but it’s subtle as is. You could also substitute Great Northern beans for the chickpeas.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
In preparation for having a baby, I’m making tons of non-dairy soup for my freezer. I probably wouldn’t freeze this with pasta cooked, but instead add the pasta when I heat it up to eat. Does that seem like the right course? Or maybe add the pasta right at the end, without cooking it, so that it soaks up the flavor, and cooks when I thaw it?
Congratulations, Amy! I think that would work best for this soup.
Hi Kate, thank you for the good wishes. I did make the soup I thought it was quick and tasted good but I did have to take out half the noodles. I made sure to weigh the noodles so I didn’t add more than I should’ve per the recipe but I took out half the noodles and I added more potato water actually when I warmed it up the second day and I added One bouillon cube.
Congrats! Chiming in to say that I froze a bunch of Cookie & Kate recipes in preparation for my baby’s arrival last spring and I’m so glad I did!
I’ve made this recipe a couple times now! Love it. The last time I made it I added cooked white rice instead of noodles. I think I like it better this way!
Hi!
Your recipe sounds good – I like the pasta in it – it is a bit reminiscent of “Mulligatawny”. I´ll try it!
Thank you, Stefan! Be sure to report back on what you think.
Hi Kate . I am so glad to find your meatless chicken soup recipe. I did catch a cold I’m feeling bum and I’m going to make your soup. Thanks for all your effort and for Sharing and I’ll let you know how it turns out over here.thank you Midge
Feel better, Midge! I hope the soup helps.
I make your recipes all the time. I also bought a cookbook but gave it away! Yesterday I made the ziti with roasted veggies (only with whole grain penne) and it was fantastic! I have 4 dogs so that’s another reason I like you! Nothing better than a vegetarian dog lover!
Thank you, Theresa. :)
I have been searching for a Meatless “Chicken” Noodle soup recipe for Forever. I can’t wait to try it. :) Thanks very much. Naomi
Be sure to report back on what you think, Naomi! Thanks for your review.
This sounds fantastic!!! I’m making it tomorrow minus the curry cause it bothers my stomach.
My long time vegetarian daughter will-love it. She will probably make hers with curry. Thank you!!! Hoping to get some picky eater grandkids to try it tomorrow. 6,4, 3,2 years old. Noodles make everything good.
I bet that is a full house of kiddos! Thanks for your review, Lydia.
Love this idea!
Chickpeas add such lovely depth and heartiness to soup!
This sounds delicious.
Thank you!
Making right now! Curious, why no garlic? Thanks!
I think there is a lot of flavor without it! I know, crazy but trust me.
I’m looking forward to trying this one. Really enjoy your ideas! BF doesn’t eat carrots so I’ve been substituting sweet potatoes.
That sounds like a great substitute, Laura! Let me know what you think.
Love this recipe—the turmeric and protein from the chickpeas give it the curative powers of the original meat version. And it’s also delicious. I’d love more veg versions of “classic” meat dishes like this!
Just finished a bowl of this delicious soup. As I am not under the weather, I took the liberty of doubling the curry and tumeric and used quinoa pasta to bump up the protein. This is a quick tasty soup that is perfect for the cold weather and didn’t require a trip to the store.
Thanks for sharing, Debbi!
As soon as I saw your email this afternoon, I knew I was making this. I had all the ingredients except curry. I had snow today, and knew it would hit the spot. Next time I’ll try it with curry, since I think I’d like that addition. Nice and easy, yummy, and warming me up. Thank you!
I’m happy you liked it even without the curry, Emilie! Thanks so much for your review.
This soup hit the spot! Cooked it up in the instant pot & we were eating it in 30!! I used penne ( didn’t have spiral – cooked for 3 minutes on manual with a 5 minute wick release) Thank You’n
I’m glad it hit the spot, Melissa!
Ha, I asked my question about the lack of garlic too soon. I am finishing my 2nd bowl of this soup, and it is delicious! Such depth of flavor without any garlic! Love this! Glad I doubled it! Used egg noodles which were a light touch. Thank you!
I’m glad you loved it!
Strangely was looking for a chickpea/garbanzo recipe today. So, timely. Yum! To beat colds, etc. Try garlic tea? Best to use a teapot and make a big pot. Warning. If you use a teapot you would make regular tea or herbal? The smell of garlic stays.You need about 4 large cloves of garlic. Just smush and into pot. Ginger to taste, roughly chopped. 1/4 teaspoon of cayenne or to taste. 1 lemon for juice. Large tsp. of honey. Boiling water not quite boiling fill pot. Steep. Drink through day and night. Tis’ yummy. I often add some cloves. That’s the basic recipe. Mix and match. Try echinacea? Cheers !
Thanks, James!
Hi Kate—I am a fan of your recipes and make them often for my family. They are some of our favorites. I’m curious, however, why curry powder would make someone suspicious or be inappropriate for someone who is really unwell? The implication is that the spices might make someone ill, whereas in fact, Indians have used these spices for centuries to ease various ailments and improve digestion. I can certainly understand that some people may not enjoy the flavors, as Indian food is not for everyone; but as an Indian-American, I’d hate for people to think that a bit of curry powder might make a sick person feel worse. Sick people in India eat it all the time!
Thanks for your comment! This was with regards to some not wanting much flavor when they are sick. Curry is a great spice!
This soup looks like a great one to throw together when there isn’t much in the fridge. I particularly like that it isn’t blended, as nice as blended soups are, a little texture adds a lot of interest. I always have fresh turmeric in the freezer and will use that instead of ground to deepen the flavour.
Thanks!
I made this recipe last night and thought it was fantastic. Of course I didn’t have ALL the ingredients and subbed a few seasonings but followed the basic recipe and added 1Tbs of miso when it was all cooked. I would not have thought to add garbonzo beans to soup but will definitely do more of that. Thanks for the inspiration!
You’re welcome! Thanks for the feedback, Bev.
Delicious and quick to make! I added chickpea noodles to complete the chickpea theme! Thanks for another great recipe.
You’re welcome! I’m glad you loved it.
This soup is so simply wonderful!! I actually am just getting over a wicked case of the Flu and was just able to cook today. I cheated a bit- purchased cut up veggies from Whole Foods but did do fresh chickpeas in Instant Pot and did add some fresh dill instead of parsley. It was so soothing and is incredibly tasty. A DEFINITIVE keeper. Thank you for posting at a perfect time!
I’m glad you are on the mend, Anita! Thanks for sharing how you had this soup.
I just made this soup for my boyfriend and I for lunch today and it was super good! I made it with the curry powder and am happy that I did, and also happy we have it for lunch tomorrow too!
Thanks for all your great recipes!
You’re welcome! Thanks for trying it.
Made this as soon as I got the email! I made it with only turmeric because I didn’t have curry. Plus it reminds me of an Arabic stew I make that has onions chickpeas and turmeric. So good!
I love to hear you were that excited about this recipe! Thanks for sharing, Samia. I appreciate the review.
I made this with chickpea pasta too, and replaced the can of chickpeas with a bag of frozen Quorn meatless pieces because they taste like chicken. I used garam masala for the curry and I love what it did to the soup! I don’t taste the curry, just a complex and warming broth which perfect on this cold, rainy day! Exactly what we needed. Thank you Kate!
Thank you for sharing your variation, Eve! Thanks for your review.
I absolutely love all of your recipes! I’m making this soup now. It smells amazing! Thank you! Keep cooking and keep posting. XO
Thank you, Jodie!
This was sooo good! The whole family loved it :) I didn’t add the curry powder, maybe next time I’ll try it.
I’m glad you liked it even without the curry powder! I appreciate the review.
This soup looks so cozy and comforting! It sounds perfect for a sick day, but tasty enough to have on a regular day too :)
Thanks, Sarah!
This was a delicious comfort soup. . .so simple and savory. Thank you for continuing to create recipes that tickle my tastebuds! I’ll be making this one again, and again. . .and again!
I love your description! Thanks so much for the review, Fran.
I made this tonight! I also used chickpea pasta and it was excellent. A keeper – thanks, Kate!
You’re welcome! Thanks for the feedback, Meg.
Made a version of it tonight. Added some chilli flakes, finely chopped parsley & cilantro stems (because I love chilli & cilantro), when sautéing the other veggies. I used low salt canned chick peas, not drained, and cut water back to 6 cups. It’s delicious!
Thanks for sharing, Maria!
Genius! Love that you used chickpeas in place of chicken in this recipe.
Thanks, Gaby!
Thank you so much for posting this recipe! I just made a lovely pot of it to take to a friend who fell on the ice last week. As soon as I read the recipe I put out a large batch of chick peas to soak and sprout with the intention of making hummus for my family but no, we are going to enjoy a pot of this delicious soup as well.
You’re welcome, Paige! Thanks for your review.
Sure will!
I am so keen on pancakes right now – I will make them! One half filled with tomatoed red lentils and the other one with spinach, sour cream and some herbs. . Might look quite good and – hoepfully – taste even better!
Thanks for the review, Stefan!
Super yum. Eating a big bowl right now! No celery in the house so had to omit, added some fresh garlic and threw in a few shakes of frozen peas at the end for color (only had dried parsley on hand so didn’t get the pop of color from fresh). The curry flavor is so subtle and delicious, this soup couldn’t be any simpler but is so satisfying! Thanks Kate!
You’re welcome, Brooke! I’m so happy you loved it.
I have tried about 3 previous vegan noodle soup recipes and I wasn’t impressed with any and kind of gave up. I’ve never had a miss with any of your recipes so I tried this one and I’m so glad I did! So great! I now have a go to vegan noodle soup! Thanks!!! Ps. Even my two picky kids ate it! And so quick and easy to make!
I’m glad you tried this one too, Kathleen! Thanks for the review.
This soup was remarkably easy and tasty. As our main course, I through in kale at the end of the simmering. To plate it, I topped it with roasted cauliflower with lots of shaved parmesan. My family thought it was a gourmet meal.
Great to hear, A! I appreciate the review.
Yum! I almost made this soup with chicken, but decided to go ahead and try the veg version and I ran out of curry powder so that didn’t make it in, but this was superb just as is. I love the way the chickpeas surprise your taste buds after you have had a nice bite of pasta. Everything I have made from your website has been delicious. Thank you and keep them coming.
I’m glad you loved it! Thanks for trying it and for your review.
I made this tonight and it is SOOOO good!!!! Super easy and quick to make. My whole family, including my 2 & very picky 5 year old devoured it. Highly recommend! I added peas and only had dried parsley on hand so I used that to taste. Yum!!!!
That’s a win, Kathryn! Thank you for your review.
DELICIOUS! I ended up having to stay late at work last night, but I knew I needed to o make I big batch of something hearty with not much time in which to do it. This fit the bill perfectly. It turned out great,and I had all the ingredients on hand except for the parsley (I used frilly). It does taste exactly like chicken noodle soup! Amazing. Thank you for all of your delicious recipes. They’re always so easy and turn out perfectly.
Great to hear this soup fit the bill, Michele! I appreciate the feedback and review.
Dynamite recipe. I have tried two recipes from Cookie and Kate and both were wonderful. Thank you for having great vegetarian options. I am trying to introduce more vegetarian dinners into my week and you are helping.
Thank you, Richard for your review!
Blown away by the simplicity and flavor. My kids and I loved it! Warmed us right up. I just adore your recipes! Thank you ♥️
I’m so happy it went over so well with you and your kiddos! Thanks for the review, Audrey.
Hi Kate, Thanks so much for all your wonderful recipes. Just made this one tonight and it was great. So happy to have a “chicken-like” noodle soup for vegetarian family members. I wanted it to taste a little more like my regular chicken noodle so I added some peas, corn, thyme, and sage and also increased the amount of curry and turmeric for a little more zip. Everyone enjoyed it!
You’re welcome, Liz!
Loved this. On my second bowl of soup, I added a shake of smoked paprika and red pepper flakes. Delish!!
Sounds great, Angela! Thanks for the review.
Made this last night! Not sick.. it’s just hailing and raining in Arizona right now so we wanted some soup :) it tastes amaaaazing. I added a bit too much salt but that was my fault, I’ll be careful next time. Still tasted so great! Thanks so much!
You’re welcome, Claudia!
P.S. I forgot to click on 5 stars after I had left an outstanding review! Thanks again for a delicious recipe!
Thanks for coming back, Beth!
I’ve been looking everywhere for a vegetarian “chicken” noodle soup recipe and was so excited to see this added. Exactly what I was hoping! The curry powder is a game changer. So good. Thanks as always Kate!
I’m glad you tried it with the curry! Thanks, Michelle.
Very good!
Easy to make and the flavors are excellent.
Another good recipe!
Thanks!
Thank you, Janette!
Another winner of a recipe! Thanks for sharing this, Kate! I’ve missed chicken noodle soup since going vegetarian ten years ago, and this was a perfect substitute.
Hi Cookie and Kate. I just made your chicken noodle soup — er chickpea noodle soup. For tonight. I will let you know what everyone says. It has a fantastic frangrance.
I have an unrelated question. How to make hard boiled eggs without an egg cracking open == or bursting???
Marvin (fro Jerusalem)
marvinhankin@hotmail.com
Thanks for the review, Aly!
It came out so well. Thanks for the recipe, Kate!
You’re welcome, Shreya! I’m glad you loved it.
Hi Kate — I enjoy your recipes. I am from Kansas City. Born there in 1935 ( a period now referred to as the stone age). Graduated from Paseo High School in 1953. Been living in Jerusalem since 1968 — probably the most beautiful city in the world.
I sent you a suggestion. That you add a cooking question and answer column to your website.
Thanks for sharing, Marvin!
Great recipe, Kate! Have you tried Tinkyada Pasta Joy brand of brown rice pasta (several hearty shapes)? It has good texture & taste, but also holds its shape well in a soup. Gluten free. Thanks for another great post.
I haven’t yet, but I will look into it Mary!
This was so so good! I added in a can of corn (drained), used whole wheat shell noodles (which needed to be used up), and even though I did not have turmeric or parsley on hand, it was still delicious! I ended up doubling the curry powder and everyone enjoyed it.
Thank you for the great recipe!!
Thanks for sharing, Bri!