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    Home » Family Style Dinners

    Chickpea Noodle Soup

    Published: Apr 6, 2020 » Modified: Apr 21, 2021 » By: Kylie » This post may contain affiliate links. » 106 Comments

    182.3K shares
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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
    Table of Contents show
    You'll Love This
    Ingredients and Substitutions
    Instructions
    Tips
    FAQ
    Family Favorite Soups
    Chickpea Noodle Soup

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

    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.

    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 veggie noodle soup. Noodles like:
      • elbow macaroni
      • rigatoni
      • fusilli
      • penne
      • cavatappi
      • 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 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!
    Overhead shot of a bowl of chickpea noodle soup garnished with chopped parsley

    FAQ

    What is a vegan substitute for chicken broth?

    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.

    How do you make vegetable soup taste better?

    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.

    Do you cook noodles before adding to soup?

    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
    Close up shot of a bowl of chickpea noodle soup garnished with chopped parsley
    Print

    Chickpea Noodle Soup

    Print Recipe
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    ★★★★★

    5 from 44 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
    • 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
    • Diet: Vegan

    Ingredients

    Scale
    • 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
    • ½ teaspoon ground ginger
    • ¼ 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

    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!

    Equipment

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    coconut milk

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    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:
    • Calories: 247
    • Sugar: 3.2 g
    • Sodium: 369.6 mg
    • Fat: 12.3 g
    • Saturated Fat: 7.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 29.7 g
    • Fiber: 3.9 g
    • Protein: 6.5 g
    • Cholesterol: 0 mg

    Keywords: vegan chicken noodle soup, veggie noodle soup, vegetable noodle soup, vegetarian chicken noodle soup

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    Reader Interactions

    Comments

    1. Julie

      September 12, 2020 at 6:32 pm

      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

        September 14, 2020 at 11:54 am

        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
    2. Lynn

      September 11, 2020 at 3:43 pm

      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

        September 12, 2020 at 10:24 am

        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
    3. Alex

      August 02, 2020 at 7:31 pm

      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

        August 03, 2020 at 9:37 am

        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
    4. Jessie Mulgrew

      July 25, 2020 at 9:21 pm

      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

        July 26, 2020 at 10:11 am

        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
    5. Jessie R.

      July 21, 2020 at 8:30 pm

      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

        July 21, 2020 at 11:10 pm

        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
    6. Melina

      July 20, 2020 at 5:15 pm

      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
      • Kylie Lato

        July 21, 2020 at 10:15 am

        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!! 🙂

        Reply
    7. Samantha

      July 12, 2020 at 11:49 pm

      Can I use a Dutch oven on the stove with the same instructions?

      Reply
      • Kylie Lato

        July 13, 2020 at 9:12 am

        Yes! I have had good luck using a Dutch oven to make this soup. Great question, Samantha!

        Reply
    8. Kari

      July 12, 2020 at 11:16 am

      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

        July 12, 2020 at 11:23 am

        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
    9. Hannah

      July 10, 2020 at 11:10 am

      So delicious!

      ★★★★★

      Reply
      • Kylie Lato

        July 10, 2020 at 11:16 am

        I'm so glad you enjoyed this recipe, Hannah! Thanks so much for leaving a review!!

        Reply
    10. Leah

      June 30, 2020 at 12:52 pm

      One of the best soups I have ever made or eaten!

      ★★★★★

      Reply
      • Kylie Lato

        June 30, 2020 at 1:20 pm

        I am so glad to hear that, Leah. This is one of our family's favorites. Thanks so much for leaving a review!!

        Reply
        • Yuri

          October 25, 2020 at 11:04 pm

          Gained a fan. Thanks. So the cider is added at end when no longer cooking?

        • Kylie Lato

          October 26, 2020 at 2:10 pm

          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!

    11. Anne

      May 31, 2020 at 4:47 pm

      Can I make this in the slow cooker?

      Reply
      • Kylie Lato

        May 31, 2020 at 8:34 pm

        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
    12. Kymberli

      May 14, 2020 at 5:47 pm

      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

        May 15, 2020 at 10:30 am

        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
    13. Laura

      May 07, 2020 at 6:26 pm

      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

        May 08, 2020 at 11:59 am

        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
    14. Savanna

      May 05, 2020 at 3:28 pm

      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

        May 05, 2020 at 8:34 pm

        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
        • Merrymepenelope

          March 13, 2021 at 5:40 pm

          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!

          ★★★★★

    15. laurie

      April 21, 2020 at 10:56 pm

      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
      • Kylie Lato

        April 22, 2020 at 9:16 am

        I am so glad that you enjoyed this recipe, Laurie!! Thanks so much for leaving a review 🙂

        Reply
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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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    182.3K shares