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
I have cooked this so many times that I have nearly memorized it. It is so easy and delicious! We love all of your vegan recipes!
This is honestly at the very top of my favorite recipes list. It is incredibly delicious. My husband and I always enjoy it so much that I have to double the recipe because it’s always gone too quickly! Thank you so much.
I am so glad that you enjoyed this recipe, Jessie! This is one of our family’s favorites too 🙂 Thanks for leaving a review – I really appreciate it!
This recipe was an instant hit and I think will become a classic! Warm and comforting, yet, quick, simple, and so nutritious! Could not be happier!
(We used extra chickpeas cause we had some cooked already, fresh ginger, and added a full bag of baby spinach at the end)
My hubby & I loved this soup! It was easy to make & very delicious. Thanks ??
I am so glad that you enjoyed this soup, Pam! Thanks for leaving a review – I really appreciate it 🙂
This was one of the best meals I have ever made. Thank you for sharing with us!
I am so glad to hear that you enjoyed this veggie noodle soup, Amanda! Thanks for leaving a review 🙂
Great recipe! We added a pinch of cayenne pepper and squeezed some lime when serving and it brightened the flavors.
Love your additions – sounds delicious! I’m so glad you enjoyed this recipe, Kris. Thanks for leaving a review 🙂
I made this the other day and it was delicious!! Thank you!!
I am so glad to hear that you enjoyed this soup, Karen. Thank you for leaving a review – I really appreciate it 🙂
This is wonderful! I just made this tonight. We are expecting a huge snow storm here and it is the perfect warm wintery comfort food. I’m so pleased you shared this recipe. Thank you!
This is the perfect soup to be snowed in with! Thanks so much for leaving a review, Lindsey! I really appreciate it 🙂
the flavor and ease of this soup were fab! love the asian profile. i halved the recipe and it wasn’t quite enough for 3 full servings (i quickly made some extra broth/milk/spices and added in it). thanks for sharing!
I am so glad that you enjoyed this recipe! Thank you for leaving a review 🙂
Wow! This recipe is soo good! I used Banza cavatappi pasta and it worked great! The cook time for the pasta was just a little shorter because of the pasta type. This is delicious, thank you for a new vegan take on chicken noodle soup!
I am so glad to hear that this worked with Banza noodles! And that you enjoyed this soup 🙂 Thank you for leaving a review – I really appreciate it 🙂
My family loved it! I made it pretty close to the recipe, adding some optional chicken for non-vegetarians. I also made it GF for me by using chickpea pasta. It was great. I like how it thickened as it cooled just a little bit. Thanks for the recipe!
I am so glad that you enjoyed this recipe, Diane! Great idea to add chicken and thank you for sharing that the gluten-free pasta worked well. Thank you for taking the time to leave a review – I really appreciate it!
Can you make this in a crockpot?
I certainly could try! I haven’t tested it, but I do believe that another reader did! Scroll through the comments here and I think you should find her tips for making it in the crock pot. Thanks, Amanda!
Hi! Can I freeze this soup?
I’m not sure if freezing would work well with the noodles in this soup. I think that their texture would be less than desirable after freezing and then thawing and reheating. You could freeze the broth and add cooked noodles afterward though!
So fantastic! The only adjustment I made was cooking the noodles separately to be added to each bowl as it is served because I cannot stand soggy noodles either. My vegetarian 9-year-old, who does not care for soup, chickpeas, or vegetables in general was closing her eyes in bliss while eating this soup. Thank you for the delicious recipe! Pinning and sending it to my vegetarian sister (and maybe my omnivore mom, too, because it is so darn tasty!)
WOW!! I love to hear that, Amanda!!! I’m so glad that your daughter enjoyed this soup and thank you for sharing it with your family 🙂 Thanks for taking the time to leave a review as well – I really appreciate it!
Made this tonight and it is sooooo good ? the flavor is amazing ? I used gf fusilli and it turned out great ?
I am so glad to hear that, Lana!! Fusilli would be perfect in this 🙂 Thank you for leaving a review!