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.
Well my husband made this soup, we absolutely loved it..my son and his wife just turned vegan, due to my husband’s side of the family and some on my side,
because of heart trouble that runs in our family…this soup, wow!, was delicious and tastes just like chicken noodle without the chicken..it’s gonna be our chicken noodle soup from now on..
Thank you..
I just left a comment, I wanted to say that my husband added some cumin to the soup..and when we made the noodles, we didn’t add them to the soup, we kept them out and added the soup to the noodles that way the noodles don’t get too soft..they pick up the flavor right away!
Thank you for sharing, Ellie!
FIVE STARS. MUST TRY!
I make this soup once a week, and I crave it constantly! It has all the amazing taste of a chicken noodle soup and you don’t miss the chicken at all. It tastes great with white beans instead of chickpeas and orzo.
Thank you, Grace! I’m happy to hear you love it.
This was such a simple recipe and light on spices and flavorings that I was expecting a rather bland soup. I was wrong! It was really good and we all went back for multiple helpings. I did add some garlic powder and coriander since I was short on curry powder, but based on the flavors at the end, I think the recipe as written would be just as flavorful. I was also out of celery, so used parsnips instead and tossed in some chopped kale at the end after taking it off the heat. Gluten-free pasta worked great, too (I made sure to only cook 9-10 minutes), and I used the suggested substitution of great northern beans in place of chickpeas. I will be bookmarking this and making it again!
I’m glad you were pleasantly surprised and loved this soup, Jessica!
Which brand of curry powder did you use?
Hi! I really like Frontier Coop spices.
Wow, this by far has been one of the best soups I have ever had! So simple, yet so delicious! A definite hit in my family, and a recipe that will be made many times over.
Amazing! This is so flavorful, a perfect substitution for chicken noodle soup. I made it exactly as-is.
Thank you for letting me know you enjoyed it, Katherine!
Thank you so much for this recipe. I’ve made a lot of homemade chicken noodle soup, but not since becoming a vegetarian as much. I am so glad I followed the recipe with the curry and turmeric as it made the flavor amazing. I almost left the chickpeas out too but went with it as written to decide if we like it or not. We made homemade fresh egg noodles and topped with herbed dumplings. Even the meat eaters of the house raved about it. Glad I made a double batch so we can have it for left overs! Make this soup everyone!
AWESOME! I am new to your website, but have been SO impressed with everything I’ve tried so far, including this hearty and delicious soup! Comes together easily. Chickpeas are a nice addition. Will be making this again
Thank you, Andrea! I’m glad you are loving this recipe and plan to make again.
This soup is AMAZING! So easy to make, and I have not missed the chicken component at all. I really know a recipe is good if I make it multiple times! Thanks Kate.
Thank you! I’m happy you loved it, Sarah.
Great recipe! I’m not a huge fan of chickpeas in soup, so I added in some potatoes and green beans. I also did a little less curry, and added some dried thyme, basil, and oregano for the chicken noodle soup vibes. It was delicious! Definitely fulfilled that chicken noodle soup craving I’ve had since going vegetarian.
Kate you’re amazing. I’ve been making a new recipe from your blog on a weekly basis. This week it was the Chickpea Noodle soup. My husband and I are not vegetarians, but I’ve made it a mission to eat vegetarian five days per week. I followed your recipe exactly, no changes. Made my own vegetable broth though (onion, leek, green onions, parsley, cilantro, celery, carrots and pepper flakes) boiled for an hour and added to recipe as noted.
This soup was amazing! My husband who loves meat is happy to eat it again tomorrow. And I’m making double the recipe next week, as we both had two servings tonight. It’s definitely the closest soup to chicken noodle without meat. Upon serving I did add extra chopped parsley as you noted, plus squeezed some lemon and added little bit of parmigiano. Delicious! Thank you for making vegetarian food so easy and delicious. I’m just happy to get my husband to eat vegetables. You’re making our lives healthier. Thank you!
I’m delighted you both love it, Anush!
LOVING THESE FLAVORS!!!
So tasty, I have made this a few times. We try to eat soup/stew 3-4 times a week for dinner. I keep portions frozen for a quick
go-to when I am busy. No excuses! Stay healthy.
TOTAL FAN
Was excited to make this because I love the cookie and Kate vegan chili recipe so much, I had high hopes for this one. I followed the recipe to a T (even added the curry powder) but sadly the soup seriously lacked flavor. I had to keep adding salt. Will not make again.
Really nice. I used egg noodles and navy beans instead of chickpeas. Satisfying, and quick, recipe. Thank you.
Easy & simple soup! I skipped the curry powder – I’m Indian and something about a mild version of Indian spices, versus super potent in a curry dish, didn’t sound appealing. But I added a pinch of turmeric for color. I thought this needed more broth, so I added 2 extra cups.
Thank you for your review! I’m glad you enjoyed it.
Thank you for this wonderful recipe, it tastes just like what I remember chicken soup to be!! I followed the recipe exactly as published and it was delicious, perhaps a little less curry for me next time (and there will definitely be a next time!!) I am so happy to have this chickpea-noodle-soup recipe, again, thank you!!
You’re welcome, Debbie! Thank you for your review.
My boyfriend wasn’t feeling well, and as we’re both vegetarians, I tried this recipe out to make him feel better. We basically spent the entire meal raving about how delicious it was and how much it tasted exactly like actual chicken noodle soup!
In addition to being vegetarian, I also follow the FODMAP diet for IBS. I made the following modifications (and it was still 10/10 delicious):
—used canned chickpeas and boiled them with a tsp of baking soda for 5-10 mins (inspired by C+K hummus recipe), drained and rinsed again, then added to soup as directed
—Substituted vegetable stock with 8 cups of water combined with pre-prepared veggie stock powder (http://cooklowfodmap.com/vegetable-stock-powder/) and Massel’s veggie bullion cubes (https://store.veganessentials.com/massel-7s-bouillon-cubes—vegetable-p6459.aspx)
—Used the dark green portion of one leek in place of the onion, and, once all ingredients were combined, added the dark green portion of one small bunch of green onions
—Used gluten free noodles (I used the Trader Joe’s quinoa and brown rice spiral pasta because it holds its shape and texture very well)
Thank you for sharing, Sean!
Made this for lunch today to ward off some miserable, rainy, winter weather and it was exactly what we needed. Absolutely delicious, thanks for a great recipe – as always!
This was the perfect vegetarian alternative to chicken noodle soup. Still so flavorful and hearty without the meat added. We’ll definitely be making this again!
This recipe is so easy that it shouldn’t taste as good as it does. It’s very flavorful! I used pea flour/ quinoa noodles for extra nutrients without the gluten.
Thank you for sharing, Laura!
This soup is divine!!! I added 2 cloves of garlic, some kale and the juice of half a lemon. It is truly the best soup I have ever made! Thank you so very much for this delicious recipe!
I’m happy you think so, Mary! I appreciate your review.
This was delicious! I was in the mood for Chicken Noodle Soup and since she is vegetarian, she mentioned this instead. We did not have a bay leaf and ended up adding Italian Seasoning and corn (cause I love corn) – it was an excellent addition! The second time we made it, she added some sriracha for an extra kick! Super quick and simple, and even better a few days later!
I’m happy you enjoyed it, Brooke! Thank you for taking the time to review.
This is delicious and so comforting! I had some cilantro to use up so I subbed the parsley for that, added some red pepper flakes and curry powder and finished it off with some lemon juice, So good! Thank you for the recipe–the optional curry powder really adds something special!
You’re welcome, Maisie!
I found you and your recipes about 3 months ago. I try to make one each week and haven’t found any that I don’t absolutely love.
This soup is wonderful. It is comforting and traditional with a little bit of uniqueness (I assume because of the curry) that makes it amazing.
Thank you… again.
I’m delighted to hear that! Welcome, Sandy. I appreciate you taking the time to review.
How many cups is 8 ounces of spiral pasta?
Hi! It really depends on the size, sorry. I find weight works best here.
This was so good!!! Don’t skip on the curry powder, it added such a wonderful flavor. Thanks Kate!
This soup is super delicious! The curry powder really did a lot for adding warmth and depth. Conflicted between eating it up for lunches this week, or freezing some for later – completely agree with the commenter who said to double up on this one!
We have made this soup at least 5 times since we discovered the recipe a few months ago, and it is fantastic! We are not vegetarian, but we don’t miss the chicken one bit in this. The flavor is so rich and satisfying. Sometimes we throw some kale in for added veggies. Thank you for all your great recipes!
I’m happy to hear that, Sarah! Thank you for your review.
Absolutely DELICIOUS! So easy to make and I added spinach (had extra to use up) and sprinkled some nooch on top. ANOTHER HUGE HIT!
That’s great to hear you both loved it!
This simple soup was very good. I made it in my Instant Pot (7 minutes High Pressure with quick release), using only 7 cups of broth and about 5 ounces of macaroni pasta. I did add some minced fresh garlic, chopped green beans and a few finely chopped mushrooms when sautéing the other veggies. I’m definitely pinning this one to make again!
Delicious!
I’m happy you enjoyed it, Shan.
This soup is. THE. BOMB.
Do yourself a favour and MAKE IT.
Thank you for your review, Erin!
A toddler and seven year old ate every bite! It was beyond delicious.
That’s great, Kayla! Thank you for your review.
Such a great and easy soup to make! One of my favourites for sure. I added some frozen corn and lemon this time! Yum!
That’s great to hear, Claire!
This was delicious! I have been looking for a go-to noodle soup recipe for a while now, and this is definitely it! Simple to make, and great flavours!
Super flavourful, filling and easy! I added a tbsp of cashew butter & nutritional yeast to the broth to add creaminess and it was a hit. Will definitely become our go-to soup for a cozy meal!
Wow.
I always keep looking for health meal idea and have not made many soups but that has changed.
I cooked this exactly like the recipe called for and it was amazing.
So good.
Yum.
Thanks You.
Delicious! Thank you for another great recipe. Made as recipe states and whole family enjoyed!
this soup slaps. love it
Made this first as a comfort food for my recently vegetarian partner. He took one sip of the broth and said “you should definitely save this recipe.” Agreed! I didn’t have all the ingredients so I modified it to taste – this is a wonderful recipe. Already making another batch for lunches this week.
I’m glad this is what your partner to feel better! Thank you for your review, Avery.
Do you have a good split pea soup recipe to share?
I don’t have one. But you may like my Best Lentil Soup
Can you freeze this!?
Hi Hannah, I haven’t tried freezing it. Usually, soups with noodles don’t tend to freeze well. But, if you try it let me know!
I’ve been feeling a bit under the weather and made myself a big pot of this for the week. I don’t have curry powder but I added some garlic and ginger, and also some dill at the end. It’s just so good – hearty, flavorful, and comforting!
I made this in the instant pot. I followed the recipe, but added garlic and red pepper flakes, decreased the broth to 5 cups, and pressure cooked on high for five minutes after sauteing the vegetables. Next time I’ll only use half the noodles – the ratio was a little high for me. Otherwise it’s really yummy and really does taste like traditional chicken noodle.
Thank you for sharing, Leah! I’m glad you were able to make it work for you.
I love this soup beyond words. I used to make it a lot, but then I got pregnant and had no energy, and honestly had a little aversion to wanting to eat healthy. I’m in my last few weeks of pregnancy, and I finally made this soup again and it was just what I needed. It makes me so happy, and really soothes me from within. And then I feel good about myself knowing how healthy and nutrient rich it is. It has SO much flavor, and I love that the noodles get fat and happy and soak up the broth. I love the spiral noodles, per your suggestion. I especially love to make it with the Imagine Vegetarian No-Chicken Chicken broth; I feel it makes the soup really rich, thick, and even more flavorful.
Congratulations, Lesli! I’m glad this soup was just what you needed.
I absolutely love this recipe!!! The yellow curry is so perfect in this soup. My husband who is not vegetarian is also a big fan of this!
This is the 4th soup recipe of yours that I have made and it was delicious just like the others.
I’m glad you are enjoying so many of my soups! Thank you for sharing, Luanne.
Such a delicious, hearty, and easy soup! It will definitely become a staple in our house. Loved the turmeric and curry. I added 2 cans of chickpea instead of 1 for extra protein and should probably have compensated by adding a bit more broth but it was still excellent, just a little less soup-y. Next time, I’ll squeeze in a bit of lemon at the end for some acidity.
I haven’t made the soup yet, but planning on it for dinner. My question is: I am having trouble finding canned chickpeas. The dried chickpeas also had garbanzo on the label. Can I substitute canned garbanzo beans in place of chickpeas? I saw your note about subbing great northern beans also. Thanks. Anxious to try your soup. PS- We love your veggie lasagna and make that about once a month. Lana
Hi Lana! Yes, they are the same thing. Just have different names depending on region. I hope you enjoy it!
So GOOD. I had no parsley, so I subbed julienned baby spinach. For the pasta, I used no yolks egg noodles. The touch of turmeric/curry is perfect. I skinned my chickpeas because I’m fancy like that. Thank you!