Chickpea Noodle Soup
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 and Vegan Olive Garden Gnocchi Soup!
- 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 1/2-1 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 1/2-1 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.
Instructions
Saute carrot, celery, and onion in olive oil.
Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
Add coconut milk, rotini pasta, and chickpeas.
Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper. Simmer until pasta is just al dente.
Stir in apple cider vinegar and season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!
Tips
- 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!
FAQ
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.
Try these easy soup recipes next!
Did you love this recipe?
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Chickpea Noodle Soup
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full fat coconut milk
- 8 oz. uncooked rotini pasta
- 1 (15 oz.) can garbanzo beans (chickpeas), drained
- 2 bay leaves
- 1 teaspoon apple cider vinegar
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat oil in a large heavy bottom pot over medium high heat.
- Add carrot, celery, and onion along with a couple large pinches of salt and pepper.
- Cook for 8 minutes, stirring occasionally.
- Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
- Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
- Add coconut milk, rotini pasta, and chickpeas.
- Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper.
- With heat on medium high, bring soup to a simmer.
- Cover and turn heat to low.
- Simmer for 6-10 minutes or until pasta is just al dente.
- Stir in apple cider vinegar and season to taste with salt and pepper.
- 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!
Nutrition
- Serving Size: 1/10 of soup
- Calories: 247
- Sugar: 3.2 g
- Sodium: 369.6 mg
- Fat: 12.3 g
- Carbohydrates: 29.7 g
- Fiber: 3.9 g
- Protein: 6.5 g
- Cholesterol: 0 mg
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.
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!
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!
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!
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!
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!
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 🙂
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!!
So delicious! It was perfect for a rainy night dinner. I also love that this could be done with so many substitutes.
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!
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!
Yes! I love hearing that the kiddos liked it too – that is the best! I’m so glad you guys enjoyed this recipe. Thank you for leaving a review!! 🙂
Can I use a Dutch oven on the stove with the same instructions?
Yes! I have had good luck using a Dutch oven to make this soup. Great question, Samantha!
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!
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 🙂
So delicious!
I’m so glad you enjoyed this recipe, Hannah! Thanks so much for leaving a review!!
One of the best soups I have ever made or eaten!
I am so glad to hear that, Leah. This is one of our family’s favorites. Thanks so much for leaving a review!!
Gained a fan. Thanks. So the cider is added at end when no longer cooking?
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!
Can I make this in the slow cooker?
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!
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!
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 🙂
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!
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!! 🙂
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!
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!!
This is an excellent soup. We used some white beans which had been cooked fresh the day prior. The texture of this soup is velvety and rich, the flavor deep and satisfying. I will make this recipe again, for sure!
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!
I am so glad that you enjoyed this recipe, Laurie!! Thanks so much for leaving a review 🙂