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.

Creamy Chickpea Noodle Soup

Chickpea Noodle Soup

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5 from 65 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

Units 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
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!

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!

Chickpea Noodle Soup

Ingredients

Instructions

Equipment

Notes