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Chickpea Noodle Soup

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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!

Overhead shot of a bowl of chickpea noodle soup garnished with chopped parsley

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!
  • 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 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.
Overhead shot of a white pot of chickpea noodle soup garnished with chopped parsley

Instructions

Saute carrot, celery, and onion in olive oil.

Large white pot filed with sliced carrots celery and onion

Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently. 

Large white pot filled with sauteed veggies and spices

Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom. 

Large white pot filled with sauteed veggies and broth

Add coconut milk, rotini pasta, and chickpeas. 

Large white pot filled with coconut milk chickpeas and pasta

Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper. Simmer until pasta is just al dente. 

Large white pot filled with ingredients to make chickpea noodle soup

Stir in apple cider vinegar and season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!

Large white pot filled with homemade creamy vegan chickpea noodle soup

Tips

  • You can use whatever noodles you have on hand in place of the rotini. Short cuts of pasta work best in this 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 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 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!
Overhead shot of a bowl of chickpea noodle soup garnished with chopped parsley

Family Favorites

Close up shot of a bowl of chickpea noodle soup garnished with chopped parsley
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Chickpea Noodle Soup

★★★★★

5 from 20 reviews

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!

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Heat oil in a large heavy bottom pot over medium high heat. 
  2. Add carrot, celery, and onion along with a couple large pinches of salt and pepper. 
  3. Cook for 8 minutes, stirring occasionally. 
  4. Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently. 
  5. Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom. 
  6. Add coconut milk, rotini pasta, and chickpeas. 
  7. Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper.
  8. With heat on medium high, bring soup to a simmer. 
  9. Cover and turn heat to low. 
  10. Simmer for 6-10 minutes or until pasta is just al dente. 
  11. Stir in apple cider vinegar and season to taste with salt and pepper. 
  12. Garnish with fresh chopped parsley and enjoy!

Notes

You can use whatever noodles you have on hand in place of the rotini. Short cuts of pasta work best in this soup. Noodles like: elbow macaroni, rigatoni, fusilli, penne, cavatappi, or farfalle.

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 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 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!

Keywords: vegan chicken noodle soup, easy noodle soup, veggie noodle soup

Did you make this recipe?

Reader Interactions

Comments

  1. laurie

    This was so good! Thank you! I let it sit for a few minutes before serving…it got a lot thicker. My husband said that this was one of his favorites. Thank you!

    ★★★★★

    Reply

  2. Savanna

    This is one of my favorite soup recipes! I make it exactly as described with all of the same ingredients, and it turns out so delicious every single time. Even my non-vegan fiancé loves it!

    ★★★★★

    Reply

    • Kylie Lato

      Woohooo! I love recipes that can be enjoyed by vegans and omnivores alike!! 🙂 So glad you enjoyed this recipe, Savanna. Thanks so much for leaving a review!!

      Reply

  3. Laura

    So good! This is definitely a new favourite soup recipe. I didn’t have any curry powder, and I used water instead of veggie broth (I like to have better control of how much salt is in things, and veggie broth is just too salty for me), but even with my adjustments this was delicious. It was even better the next day as leftovers!

    ★★★★★

    Reply

    • Kylie Lato

      I’m so glad you were able to make this soup your own with what you had on hand – way to go!! Thanks for leaving a review – I’m glad you enjoyed this recipe!! 🙂

      Reply

  4. Kymberli

    This was delicious! I made it to share with my son and his wife. We all loved it and they asked for the recipe. The only change I made was chopping my carrots instead of slicing them. I had my chopping gadget out for the onion, so it was just as easy to use it on the carrots as well. Plus, chopped carrots cook more quickly. I will be making this again…soon!

    ★★★★★

    Reply

    • Kylie Lato

      Great tip, Kymberli! I’m so glad that your family enjoyed this recipe – it’s one of our family’s favorites too! Thanks for leaving a review. I really appreciate it 🙂

      Reply

    • Kylie Lato

      It might be a little tricky to get the noodles cooked just right, but you could certainly give it a shot. Otherwise, you could cook everything but the noodles on high for 2 hours or low for 4 hours and then cook the noodles separately and add them in. Great question!

      Reply

      • Kylie Lato

        Oh good! Glad to hear that, Yuri! Yes – the apple cider vinegar is added at the end before the final seasoning with salt and pepper. It helps to balance out the richness from the coconut milk and really boost the flavors of the dish!

  8. Kari

    I never leave reviews. But I absolutely loved this recipe. The flavors were perfection. I tried to limit the salt Initially but found that when I added it back the recipe was perfect! I will definitely check out your other recipes!

    ★★★★★

    Reply

    • Kylie Lato

      Kari, thank you so much for leaving a review – I really appreciate it! I could not agree more – salt really brings out all the flavors of this dish! I’m so glad you enjoyed this recipe 🙂

      Reply

  10. Melina

    This was amazing! My kids loved it which is definitely a win! It was super easy as well so double win! So happy I came across this recipe. Will be a go to meal for us!!! Thank you!

    Reply

  11. Jessie R.

    So delicious! It was perfect for a rainy night dinner. I also love that this could be done with so many substitutes.

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe, Jessie! You are so right about being able to use whatever you’ve got on hand. Thanks for leaving a review – I really appreciate it!

      Reply

  12. Jessie Mulgrew

    This soup was incredible! I added garlic powder and cayenne for a little extra heat. Bonus, I had chickpea rotini! This soup is so cozy and filling. I had some fresh cilantro to put on top (YUM) and made garlic sourdough toast for dipping. I will definitely be saving this one!! Thanks 🙂

    ★★★★★

    Reply

    • Kylie Lato

      I am DROOLING. That sounds amazing!! Especially the garlic sourdough 🙂 I am so glad that you enjoyed this recipe, Jessie. Thank you so much for leaving a review!!

      Reply

  13. Alex

    This was yummy! I did use chicken broth, since we are trying to use up all of our current food before we buy vegan options, but I can’t wait to try it with veggie broth! I wonder though how long it can be stored in the fridge and if I can possibly freeze it? Thanks!

    Reply

    • Kylie Lato

      I’m so glad you enjoyed this recipe, Alex! I do think that this soup would freeze well for at least a couple months. I think in the fridge it would last a few days, but the noodles will likely continue to soak up the broth so they may get a bit soggy. Some may not mind this. I have a huge aversion to soggy foods so I would watch out for this. Great questions! Thanks for leaving a review!

      Reply

  14. Lynn

    This was delicious! I used gluten free rotini noodles which I add at the end and turn it off so that they don’t overcook. I did have to add an extra cup or so of vegetable broth too when it was done but it was seriously so good. Even my 9 year old son loved it!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you and your son enjoyed this recipe. It’s to know that it can work with gluten free noodles as well – I’ve never tried those. Thanks for leaving a review! I really appreciate it!

      Reply

  15. Julie

    Absolutely delicious. Excellent flavor! This will definitely go in the soup rotation from now on. In the winter I make one soup a week just to have for lunches or with sandwiches for an easy meal.

    ★★★★★

    Reply

    • Kylie Lato

      Soup is one of our family’s favorites in the fall/winter too! One batch can last a few days and it’s always so warm, comforting, and easy! I’m so glad that you enjoyed this recipe, Julie. Thank you for leaving a review!

      Reply

  18. Meg

    This was SO GOOD! Made it exactly as noted but without turmeric as I didn’t have that on hand. The first night we had it as soup, and then I added corn starch slurry before putting it in the fridge so it turned into a creamy “mac and cheese” type dish so we could switch it up for leftovers. It was even better with the thickened up sauce!!! We are adding this into our comfort food rotation.

    ★★★★★

    Reply

    • Kylie Lato

      I love the idea of eating the leftovers as more of a pasta dish! Great idea, Meg! I am so glad that you enjoyed this recipe. Thank you for leaving a review – I really appreciate it 🙂

      Reply

  19. Elizabeth Morgan

    Hey Kylie,

    I found this recipe on Pinterest and since then we’ve made it several times. It’s safe to say it’s a staple in our home now!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you’ve enjoyed this recipe, Elizabeth! This is one of our family’s favorites too. Thanks for leaving a review – I really appreciate it 🙂

      Reply

  20. Jessica

    Thank you so much for sharing! I made this tonight and my fiancé and I both loved it! It brought back so much comfort and nostalgia for me. It was the perfect way to enjoy “chicken” noodle soup again. 😊

    ★★★★★

    Reply

    • Kylie Lato

      Yayyy! I am so glad to hear that, Jessica!! It’s got all those classic homemade soup feels without the chicken 🙂 Thank you for leaving a review – I really appreciate it 🙂

      Reply

  21. Linda

    Made this today and it is great!! I made my own vegetable broth to cut down on salt. The directions were easy to follow and turned out fantastic!!

    ★★★★★

    Reply

  22. Chelsea

    This was AMAZING! Super easy to make with very cheap and quick easy ingredients. Also super filling! The flavors just blend wonderfully together. Thank you for sharing!

    Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe, Chelsea! I could not agree more – this recipe is so quick and easy! Thank you for leaving a review – I really appreciate it 🙂

      Reply

  23. Mojoblogs

    This looks so simple and easy to make. I bet this us delicious. Glad that you shared it with us. Thank you so much!

    Reply

  25. Kristin

    Made this tonight for the first time and it’s safe to say that I’ll be adding it to my regular rotation! I absolutely loved it. Thank you!

    ★★★★★

    Reply

    • Kylie Lato

      Woohoo! I am glad that you’re going to add this to your rotation. It holds a permanent spot in or family’s as well. Thank you for leaving a review – I really appreciate it 🙂

      Reply

  27. Amanda

    Good morning ! I am going to make this in the crockpot, should I add the coconut milk with all the ingredients from the get go or add it in to warm with the pasta when I add that? Thanks!

    Reply

  28. Katie P

    This is so good! I am not a broth person – I like my soups chunky 😉 but I could drink this soup! So good. I am also gluten free and my barilla lentil rotini cooked really well and is holding up nicely. I love how savory and salty this soup is. I put more cracked pepper and sea salt in after I heat up a bowl. I will be making this version a lot!

    ★★★★★

    Reply

    • Kylie Lato

      Yessssss!! I am so glad to hear that you enjoyed this recipe, Katie! And glad to know that it worked well with gluten-free pasta. Thank you for sharing! And thank you for leaving a review 🙂

      Reply

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