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?
Please leave a 5-star rating and review below!
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
This is perfect comfort food!! I did use the crock pot. I sautéd the veggies and added everything to the crockpot, except the noodles- I added those about an hour before serving. Delicious!!
I’m so glad that it worked out in the crock pot! Great idea!! Thank you for leaving a review, Denise. I really appreciate it 🙂
Do I drain the chickpeas?
Yes! I just updated the recipe card. Thanks, Karen!
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!
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 🙂
Delicious! I made this in my instant pot (because I rarely use the stove these days). Turned out so good. I didn’t have any celery on hand but it was still tasty.
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!
I have not made this in the crock pot before, but if I were to give it a try, I would add it right from the beginning. Can’t wait to hear how it turns out!! 🙂
My entire family loves this soup. I am sharing it with everyone as well. Thank you!
Woohoo! I am so glad to hear that, Brandy! Thank you for sharing 🙂 And thanks for leaving a review!
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!
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 🙂
This recipe is a KEEPER!
I am so glad that you enjoyed this recipe, Alison! Thank you for leaving a review!
This looks so simple and easy to make. I bet this us delicious. Glad that you shared it with us. Thank you so much!
Thanks so much!
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!
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 🙂
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!!
I am so glad that you enjoyed this recipe, Linda! I bet it was delicious with homemade broth! Thank you for leaving a review 🙂
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. ?
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 🙂
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!
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 🙂
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.
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 🙂
Made this today. Absolutely delicious. Thank you!!
I am so glad that you enjoyed this recipe, Anthony! Thank you for leaving a review!
This is so beyond good and flavourful!!! Best part: my 2 kids (10 & 4) devoured it! Thank you!
Woohoo!!! I am so glad that your kids enjoyed this recipe too! Thanks so much for leaving a review, Carine. I really appreciate it!