September 4, 2019
Weeknight Chickpea Noodle Soup

Chickpea Noodle Soup! If you’re looking for a vegan noodle soup then this is it! Vegan Chicken Noodle Soup using chickpeas. Perfect weeknight dinner. 

vegan chicken noodle soup

Are we ready for soup season yet? I don’t want to wish away the last few weeks of summer, but I’m slowly getting very, very excited for the Fall. It’s been a mild summer in St. Louis, but the beginning of Fall is always one of my favorite times of the year. The holidays are just around the corner, and especially with a toddler in the house, getting to experience these events with him is all the more fun.

I eat soup all year round. It can be 95 degrees outside, but I have no problem whipping up a quick bowl of soup. Soup to me 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! 

vegan noodle soup

Chickpea noodle soup made like my mom makes her chicken noodle soup. Saute a mix of celery, onion and carrots until very soft and almost creamy. To be honest, I usually buy these precut at the grocery store these days. Trader Joe’s sells a Mirepoix mix for less than $3 and it usually feels like a good compromise for time. Especially since Van prefers to be held while I cook and anything that frees up my hands is a win.

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 chicken noodle soup

For my strict 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! Stir in a handful of chopped parsley at the end and dinner is served. Enjoy! xo

chickpea noodle soup vegan chicken noodle soup

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vegan chicken noodle soup

Weeknight Chickpea Noodle Soup

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: soup, stew, vegan
  • Method: stove top
  • Cuisine: American

Description

Chickpea Noodle Soup! If you’re looking for a vegan noodle soup then this is it! Vegan Chicken Noodle Soup using chickpeas. Perfect weeknight dinner.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: soup, stew, vegan
  • Method: stove top
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: soup, stew, vegan
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 medium carrots, chopped
  • 3 celery sticks, 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
  • parsley, for garnish

Instructions

  1. Heat the oil in a large stockpan over medium heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic, carrots and celery and cook another 5-6 minutes, until slightly soft.
  2. Add the poultry seasoning, bay leaf, broth and bring to a low simmer. Cook for 15 minutes to let the flavor develop.
  3. 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.
  4. 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.
  5. Serve, garnish with fresh parsley, if desired.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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