Weeknight Chickpea Noodle Soup
Chickpea Noodle Soup! If you’re looking for a vegan noodle soup then this is it! A vegan chicken noodle soup using chickpeas. Perfect weeknight dinner..
I eat soup all year round. It might be 95 degrees outside, but I have no problem whipping up a quick bowl of soup. Soup is soothing, comforting, and an easy way to pack in the vegetables.
This chickpea noodle soup is especially perfect for weeknights. Ready in roughly 30 minutes, and packed with plant-based protein, yummy noodles and tender vegetables. Think of this one as a chicken-less chicken soup!
Why We Love This Recipe
Chickpea noodle soup is made like my mom makes her chicken noodle soup. Saute a mix of celery, onion, and carrots until very soft and almost creamy.
For a very quick weeknight meal, grab them precut at the grocery store. Trader Joe’s sells a Mirepoix mix for less than $3 and it usually feels like a good compromise for time. Doing so essentially makes this a no-chop meal, which means you can get it on the table even faster.
From there, dump and go. Add in vegetable broth, a few spices, chickpeas and noodles. Simmer until noodles are tender and your weeknight chickpea noodle soup is good to go! Since chickpeas are my classic sub for chicken in soups, I used them here. However, you can sub in other white beans, like great northern, if you aren’t a fan of chickpeas.
Vegan Ingredient Notes
For my vegan friends, you’ll want to find an egg-free egg noodle or use another shape. I’m partial to elbows, orzo or ditalini in my chicken-less soup! Most dried pasta is vegan, but egg noodles or fresh noodles tend to have egg used.
For the vegan chicken broth, I like using this chicken-less broth base. It tastes like chicken broth, without the chicken!
Alternatives and Substitutions
This one is so easy to adapt based on preference. If you don’t want to add in the spinach then you can use other leafy greens, like kale. Or, you can omit it completely.
My mom’s chicken noodle soup always had spinach, and I love the taste and texture. Carrots, celery and onion are classics but you can add in other vegetables if you’d like.
Lastly, I like chickpeas best but white beans or chopped vegan chicken can work.
More Vegan Soup Recipes
- Slow Cooker Vegetable Soup
- Tuscan Kale Soup with Orzo
- Vegan Tortilla Soup
- Instant Pot Lentil Soup
- Red Lentil Soup
If you try this vegan chickpea noodle soup recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day.
Weeknight Chickpea Noodle Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 teaspoon poultry seasoning
- 1 bay leaf
- 2 quarts chickenless broth, I love this one
- 4 ounces baby spinach
- 6 ounces noodles of choice, cooked
- 1 15 ounce can chickpeas, drained and rinsed
- Freshly chopped parsley, for garnish
Instructions
- Heat the oil in a large stockpan over medium heat. Add the onion and cook for 8-10 minutes until soft. Add the garlic, carrots and celery and cook another 6-8 minutes, until slightly soft.
- Add the poultry seasoning, bay leaf, and broth, and bring to a low simmer. Cook for 15 minutes to let the flavor develop.
- Meanwhile, bring a large pot of salted water to a boil and add the noodles. Cook until al dente, then drain and rinse with cold water.
- Add the spinach leaves, cooked noodles, chickpeas to the soup and cook another 5-10 minutes until warm and the spinach has wilted. Season to taste, adding more salt/freshly ground pepper as needed.
- Serve, garnish with fresh parsley, if desired.