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This creamy chickpea noodle soup is the best vegan comfort food you'll find on the internet! It's filled with pantry ingredients and loaded with warm, cozy, flavors that will have your family cleaning their bowls and asking for seconds!
You'll Love This
- It's SO quick and easy! Just a quick saute of classic mirepoix, then add the pasta along with broth, coconut milk, chickpeas, and a few key spices! Everything cooks right in one pot also - which means you'll have fewer dishes to do! If you love one pot chickpea meals, be sure to check out my Vegan White Chickpea Chili, Vegan Olive Garden Gnocchi Soup, and Cheesy Chickpeas and Rice!
- The ingredient list is very pantry friendly! A majority of these ingredients are canned, which means you can stock up when there's a sale and keep them on hand so you'll have everything you need to make this soup whenever the mood strikes.
- The flavors are outrageous! A subtle hint of curry and ginger enveloped in a perfectly creamy broth is what really makes this vegan chicken noodle soup a family favorite. It's comforting in all the right ways but loaded with real ingredients so you can feel good about serving it to your family.
Ingredients and Substitutions
- Olive Oil - This is our family's favorite brand of olive oil. For the best flavor, look for an olive oil that is cold-pressed and organic.
- Carrot - Feel free to use matchstick carrots in place of the chopped carrots to save prep time.
- Celery - If you don't have celery on hand, just add a bit of extra carrot in it's place or omit entirely.
- Yellow Onion - You could also use white onion in place of the yellow onion if that's all you have on hand.
- Fresh Garlic - Freshly minced garlic will give you the best flavor in this soup, but if you don't have any on hand you could use ½-1 teaspoon of garlic powder in it's place.
- Curry Powder - The curry powder is really what gives this chickpea soup it's signature flavor. If you don't have any on hand, you can omit it but I highly recommend keeping curry powder in the cupboard.
- Ground Ginger - You could also use fresh ginger if you have some on hand. I'd recommend a ½-1 teaspoon of minced fresh ginger in place of the ground ginger.
- Turmeric - The turmeric in this recipe is going to give it that lovely yellow color but if you don't have any on hand, feel free to omit it.
- Vegetable Broth - Homemade or store-bought vegetable broth will work just fine in this recipe.
- Full-Fat Canned Coconut Milk - This is our family's favorite brand of coconut milk. Make sure you grab a can of full-fat coconut milk - not the kind in a carton.
- Rotini Pasta - You could use any type of pasta in this soup recipe. I prefer the size and shape of rotini but whatever's in the cupboard will work.
- Garbanzo Beans - Also known as chickpeas, garbanzo beans replace the traditional chicken in this classic noodle soup.
- Bay Leaves - If you don't have any on hand, you can certainly omit them. But bay leaves add a great depth of flavor to this soup.
- Apple Cider Vinegar - This may sound like an odd ingredient for soup, but trust me here - the acidity from the vinegar elevates the other flavors of the soup and pairs perfectly with the rich broth. You could also use white wine vinegar or red wine vinegar in it's place.
Saute carrot, celery, and onion in olive oil.
Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
Stir in apple cider vinegar and season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!
- You can use whatever noodles you have on hand in place of the rotini. Short cuts of pasta work best in this veggie noodle soup. Noodles like:
- If you're using other noodles be sure to check the cooking time. I'd recommend simmering the soup for about 1 minute less than the lowest recommended cook time. Then start (carefully) tasting the noodles and remove the soup from the heat as soon as the pasta is al dente.
- If you don't have coconut milk on hand you can substitute heavy cream, almond/oat milk or even just omit the creamy element entirely and enjoy a broth-based vegetable noodle soup.
- This chickpea noodle soup will thicken as it cools. You can add more broth or additional coconut milk to loosen it up. Be sure to season to taste with salt again after adding more liquid.
- To reheat this vegetarian chicken noodle soup, just place it in a small saucepan over medium heat. Add broth or coconut milk to loosen it up and season to taste with salt. Heat until everything is warmed through and enjoy!
Vegetable broth is the perfect substitute for chicken broth and is an ingredient that I utilize in many of my vegan soup recipes. The flavor is of course slightly different than chicken broth but an extra couple pinches of salt makes it taste pretty darn close to chicken broth. Mushroom broth is also another vegan option you could use in place of chicken broth.
In this recipe, we bump up the flavors of a simple noodle vegetable soup by adding curry powder, ginger, and coconut milk. The spices add deep flavor and the coconut milk creates a rich, luxurious broth which takes this chickpea noodle soup to another level.
The best part about this chickpea noodle soup is that everything cooks in one pot! The uncooked noodles are added right to the soup and will simmer along with the other ingredients until they are al dente. This also allows the starch from the pasta to thicken the soup as well, adding to the rich creamy texture.
Family Favorite Soups
- Vegan White Chickpea Chili
- Creamy Vegan Olive Garden Gnocchi Soup
- Vegan Lentil Tortilla Soup
- Vegan Black Bean Chili
- Vegan Tomato Soup
- Vegan Wild Rice Soup