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.
I woke up not feeling very well and this was the first recipe I saw on Pinterest when I opened my phone. It was meant to be. This is so delicious. I love the curry. I am a huge turmeric lover so I added more. Thanks for sharing this and all the recipes you share.
It was meant to be! I’m glad this helped you and I hope you are feeling better, Peggy!
I made Chickpea Noodle Soup this week and it was amazing! The turmeric and curry gave it a wonderful depth of flavor. I used chickpea pasta spirals as I’ve been avoiding gluten which made the texture of the pasta just right…not mushy the way regular pasta sometimes gets in soup. My daughter loved it too and we will definitely make this again!
Thanks for trying it and letting me know what you thought, Tracie!
Kate, you are a woman with soul! Your recipes are proof of that. We just enjoyed your breakfast sandwich and I felt I had to tell you how much we enjoyed every single Cookie and Kate recipe that I’ve tried. Your love of good food shines through in every recipe – the wholesome ingredients, the creative touches and the practical tips are beyond compare. I thank you for your soulful talent.
Thanks, Marnie :)
Made this for dinner tonight and it was delish… and comforting! Thank you!!! ! In an effort to use up what was in the fridge (rather than go to the store), I replaced the yellow onion and celery with leeks, parsley with coriander and also added some shredded silverbeet leaves.
Honestly Kate – so grateful to you and your work… between your book and this blog, you have helped hubby and I put delicious nutritious meals on the table several nights a week for the last couple of years now. While I’m cleaning the kitchen after tonights dinner, I’m going to roast some vegetables for tomorrow nights baked ziti ;-)
You’re very welcome, Renee! I’m so happy you love the recipes. I hope you enjoyed the ziti!
I made this and will make it again. It is savory and absolutely delicious. The turmeric gives the soup a chicken-look, and the curry offers a savory deliciousness. I added a jalapeno pepper with the onion which gave it a little zip and swapped out the parsley for cilantro (which I especially love). I also use Better Than Bouillon, a seasoned vegetable base, with water when recipes call for vegetable broth or bullion. It is organic, reduced sodium, and doesn’t have me lugging vegetable broth from the grocery store. Kate, thank you, you’re helping me to find my vegan cooking stride! So grateful!!!
Thanks for sharing, Courtenay!
Love this recipe! I’ve made it three times since you posted it! Each time I’ve used orzo and it’s delightful!
Thanks for sharing Jennifer!
Just made this today and it’s DELICIOUS! You’re completely right about the curry powder – I wasn’t sure if I should add it but it makes the soup. Thanks for such another great soup recipe to add to my list!
You’re welcome, Jessica!
Just made this and had two bowls! I made it as is but added some fresh oregano and thyme. If you like thyme it really adds a great flavor to this soup. I use the Better than Bouillon veggie “chicken” broth concentrate. 1.5 tablespoons to 4 cups water = 1quart. 5 stars for this soup!
Thanks for sharing, Amber!
Just discovered your blog and man am I happy I did! Made this last night- so yummy! Thank you! Looking forward to trying some of your other dishes too!
I’m happy you did too, Jayma! Thanks for the review.
This worked very well! I used chickpea-pasta (slightly less than in the original recipe) and doubled the curry. Whole family liked it. Will be “keeper”: fast, tasty and comforting. Thank you!
You’re welcome, Jonna!
I made this last night for my meat-eating husband and he loved it. Huge hit. I cut the recipe in half and it made the perfect dinner with leftover lunch for me. This will definitely be in my rotation! Thanks Kate!
Great to hear, Robyn! Thanks so much for your review.
We liked this soup A Lot. My Daughter says it needs a little more spice (maybe doubling up on current ones) and using egg noodles instead. Otherwise, it’s Lovely. :) Your Ziti with Roasted Veggies=Brilliant. Thank you.
Thank you, Naomi! This one is meant to be subtle, but feel free to increase your favorite spice!
I loved this recipe! Totally hits the comfort food spot and is so reminiscent of chicken noodle soup, which I haven’t had in aeons. Followed the recipe exactly with the exception of stirring in torn spinach near the end.
Thanks, Nicole!
I’ve made this soup twice in the last 2 weeks, it is DELICIOUS! I wouldn’t change a thing. Perfect on a snowy, cold New England day. Thank you Kate!!
Thank you, Mary!
I tried this because my hubby is under the weather and I remember my mom making traditional chicken noodle soup as a child when we were sick . It turned out really good. Chickpeas are a little crunchy, wish I knew how to get them more tender . Otherwise , really really good. I didn’t add any extra salt and it was salty enough with the broth. Hubby approved as well . We’ve been vegan for about 2 years and I love trying recipes from cookieandkate.
Hi Quin! Thanks for your feedback on this soup. Chickpeas can unfortunately vary by how much they have been cooked prior to canning. It doesn’t even matter the brand it seems. I’m excited you have been following along for so long. Thanks for the support!
Hi Kate I check out your blog a few times before and I like some recipes but I am a vegetarian from i was 19 and I am 37 now,so i do know a lot about veggies but this chickpea soup looks great and interesting i must try it for sure and let you know, even though i love soups so it is a must try for me.
Yes, please let me know, Jermaine!
this was insanely delicious. my whole family loved it, toddlers included. thank you.
I’m happy to hear that, Dani!
Never thought that chickpea can be an alternative to chicken! Will definitely try this recipe since soups are perfect for cold weather. Thank you for sharing this. :)
Thank you for your review, Mae!
Delicious!!! My family licked their bowls clean!
I love to hear that! Thanks for sharing, Talia.
This was so simple but surprisingly delicious. The curry powder is not overpowering, it just gives a little *something*. This will be our go-to comforting feel-good soup!
You are on a roll, Jackie! Thanks for making another one.
This was delicious. I mixed chickpeas and some white beans and added a little kale. Than you for these great recipes!
You’re welcome, Maria! Thanks for your review.
Hi Kate,
This is absolutely my favourite site for cooking!! I started out with making blueberry muffins, finding the recipe randomly on a google search. I have since made Banana Bread, Red Thai Curry with Vegetables, and Carrot Cake ( simply amazing), and my new favourite salad, the Vibrant Orange & Arugula Salad ( although I mix it all together and use feta instead of goat cheese).
Today I made the homemade granola for breakfast…it was love at first bite! For lunch, made the Chickpea Noodle Soup. Each recipe has been so good! Thanks for making my meal time fun again!
Karen
I love to hear that! Thanks for making so many and letting me know what you think, Karen!
I just made this super simple recipe and it was so delicious!! I used brown rice fusilli and it worked great. I didn’t use the curry so I could ensure my husband and kids ate it. Will definitely make again:) I saw an issue with the noodle ratio below but it seemed perfect when I made it.
I’m glad you made it work to fit your family needs! Thanks for the review, Maari.
I love this soup! I have made it twice now, once when ill and it was so comforting and satisfying. I will be returning to this regularly.
Happy to hear that, Deb!
This was delicious! Our 2yr old son was drinking it straight from the bowl, so I think it is safe to say that he approved!
Your recipes are all fantastic and they are a staple in our household!
Hello, Kate, I have been following your blog for some time now and have made at least three of your soups and also the spicy molasses cookies and have liked all of it. But I am obsessed with this recipe! I think it is the curry and turmeric that puts it in that comforting, warming category. I love it and look forward to having it when I get home in the evening. It is just the best.
Thank you!!!
Thanks for making so many, Susan! I appreciate the review.
This soup is so good. I’ll never miss chicken noodle soup again with this recipe!
Thanks for sharing, Sherri!
I just made this and substituted all spices with dried basil, oregano, garlic powder, and a little bit extra salt. It is so yummy and comforting! I’ve been searching for a chicken-less chicken noodle style soup for years, and I think this might be it
Thanks for sharing, Rachel.
This was DELICIOUS! I used Trader Joe’s mirepoix to make this a chop-less recipe and also added a bag of Trader Joe’s frozen Organic Foursome (carrots, corn, green beans, peas). Trader Joe’s quinoa/brown rice fusilli held together really well in this recipe. The addition of curry and turmeric definitely elevate this recipe above the rest! It’s such a great weeknight dinner that you can throw together in less than 20 minutes.
Thank you for sharing, Giovonne!
This recipe is a winner! Fast, easy, cheap, delicious, good for my vegan kid and my diabetic boyfriend and this stupid cold I’m trying to shake. It’s pretty noodly- I might try swapping out some noodles for more veg (cabbage?) next time I make it, which will probably be soon. Thanks Kate!
You’re welcome, Wendy!
This was amazing!!! I used ditalini pasta, and I eat WFPB, so I omitted the oil. I also added a zucchini and summer squash about 2 minutes after the other veggies, and added plenty of black pepper WITH the turmeric (to get the benefits of the tumeric) and added a little sprinkle of cayenne pepper at the same time. Delicious, and so tasty! Thank you, Kate!!
You’re welcome, Karen!
This was SO good! I made it in my instant pot.
Thanks for sharing, Amy!
I made this over the weekend after feeling a little under the weather. By the next day I felt much better, after a couple of big bowls. Absolutely to die for- turmeric, curry powder and all!
Thank you for your review, Ruth!
This soup is phenomenal! I’ve been sick for a few weeks now and it’s getting hard to be motivated to eat even though my body craves something hearty, and I need all the nutrients I can get, so this soup was just perfect. Tastes just like a soul-warming chicken soup! I found that the level of broth got a bit low by the time it finished cooking so I’ll probably add a few extra cups next time as I like my soups with plenty of liquid. I also threw in some garlic. Otherwise perfect simple flavours for my sore throat and so easy to make. Thank you so much!
I’m happy this soup has been helping you feel better, Marina!
Astonishingly, amazingly, delicious, Kate!! Will definitely make again! Did have an issue with the pasta “swelling” too much, but have had this problem in the past. Did a little research and I think I’ve found the solution, which I’ll try next time: toasting the pasta in the oven first. Heard of this, Kate? Apparently, it will keep the pasta from absorbing too much liquid and remain al dente. Anyway, thanks Kate – your recipes are ALWAYS the BEST!!!
I love all your descriptions! Thanks for your comment, Rose. I will have to try the toasting method. Sounds interesting!
My dad just made this today. No celery & soba noodles, was OUTSTANDING. Thank you, needed this!
Delicious & easy to make! Love the use of curry and turmeric for added flavor. Only thing I noticed from the noodles being left in longer (possibly my own fault) was that they turned mushy. Going to make a few batches to stash in the freezer this fall.
I feel badly about the fact that I didn’t love this soup. I make recipes from you all the time and usually love them, but this soup just didn’t do it for me.
It was bland beyond compare and I simply wanted more from it. Maybe it had something to do with my stock… what do you use? (Homemade? Store bought?) But I also would have liked some thyme, sage or rosemary – some of those soothing herbs associated with homemade chicken noodle soup.
All of this said, I appreciate all that you do and love your site. So many of your recipes are in our regular rotation.
Thank you!
This was so delicious. We’ve had a serious cold weather snap up where I live in Canada so really appreciated having a delicious hot dinner around!
Hi Kate,
I have been a vegetarian for 8 years and have not found a Chick less recipe that taste like noodle soup, noodle soup was one of my favorites doing the winter months. I made this recipe last night it was fantastic, taste just like old fashion noodle soup and I will be making it again real soon and giving the recipe to all my vegetarian friends. I used turmeric, I did not have any curry and I put my spiral noodles in 5 minutes before the soup was done, I hate mushy noodles. Thanks for the recipe.
Yum! Such a great recipe! I will definitely make another batch just to freeze it for when we get sick. Thank you!!!
I used black bean pasta from Trader Joe’s for some extra protein and diced baked potatoes for some extra carbs and YUM! Even better!!!
Thanks for sharing, Lauren!
Any way to lower the sodium of this recipe without losing flavor? Trying to watch my sodium intake, which is so hard with soups! Can’t wait to try this recipe regardless!
Hi Jenna! Be sure to buy low sodium or no salt added for you inputs. You can also decrease the salt amount as desired.
Hi! Do you have a vegetable broth that you prefer? I like to use water when possible, but I noticed this calls for 64 oz of broth. I usually buy Pacific brand, but wondered what you use.
Thanks,
Nancy
Hi Nancy! I try to buy organic. Pacific is a great brand to use.
Fab soup followed the recipe exactly then found a lonely leek in the salad drawer of the fridge so sliced and added that to the soup
Lovely winter warmer and defo use again thanks
This was SO good! I used elbow pasta because that’s all I had, also used chicken flavoured vegetable broth – Better than Bouillon brand (available from Well.ca for the Canadians!). I added mushrooms and spinach because I had both on hand. Will definitely make again. Thank you!
This recipe is perfect! I love the subtle turmeric and curry powder. I used a bit more than a cup of celery and carrots, and I also used Banza chickpea pasta for even more protein. Because the chickpea pasta is a bit fragile, I let the noodles cook slightly less than ten minutes. Thanks for the wonderful soup, Kate!
You’re welcome, Maddie! Thanks for taking the time to comment.
I just made this and it’s wonderful!
I haven’t eaten chicken noodle soup for over 35 years and this has that incredible warming quality.
It’s downright delicious! I had it for breakfast this morning because I didn’t want to wait for lunch!
I will be making a batch for my family members that are staying over the holidays.
Thanks for sharing, Lori! I hope they all love it.
This soup is absolutely delicious. I used Better Than Bouillon No Chicken base. It has so much sodium that I used 2 TBS with 8 cups of water instead of the recommended 3 TBS, and I didn’t add any more salt. That was more than enough flavor and salt for both my husband and me. Thank you for posting this! I’ll be making it a lot.
Thanks for sharing, Megan!
Another great recipe Kate!
My 11 year old says this is his favourite soup! Thank you!
I love that! Thanks for sharing, Suzanne.