Comforting Chickpea Noodle Soup

Sometimes when a cold (or the dreaded flu) hits, the only thing that sounds remotely palatable is a nice, hearty, nostalgic bowl of chicken noodle soup. That brothy goodness, the comforting steam … it’s kind of a healing experience. 

But when you’re a vegetarian or vegan – stating the obvious here – chicken is a no-go. So what’s a sicky to do? 

Have no fear! Chickpea Noodle Soup is here!

I’ve danced around the brothy chickpea-carb situation a couple of times, with this Lemony Dill Chickpea Orzo Soup and this Chickpea & Rice Soup. I love those both!

But I decided it was time to turn to a classic – chickpea and straight-up noodles. I wanted something as classically chicken-noodle as it gets without, you know, the chicken or chicken broth.

And I wanted uncomplicated – if I’m making this for myself and I’m under the weather, it needs to come together with a minimum amount of time and fuss. 

But most of all, I wanted the cold-fighting comfort of chicken noodle soup, but in vegetarian form. I wanted to sit down, wrap my hands around the bowl, inhale the steam, and FEEL BETTER. 

I made quite a few versions of Chickpea Noodle Soup until I hit upon this one, the keeper of all keepers. In my opinion, it’s the perfect balance of simple and easy but also comforting and delicious. 

I hope you like this one as much as we do. And if you’re making this because you’re fighting a cold too, I hope you feel better soon!

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Chickpea Noodle Soup

5 from 1 vote

The perfect combo of simple + comfort + flavor, this Chickpea Noodle Soup is a wholesome cold-and-flu-fighting champ. Though we love it enough to make it when we're feeling just fine, too!

Print Pin Rate

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion (diced (about 1 cup))
• 2 carrots (peeled and diced (about 1 cup))
• 1 celery stalk (diced (about 1/2 cup))
• 1 medium clove garlic (minced)
• 1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups 32 ounces low-sodium vegetable broth
• 1 15-ounce can chickpeas, drained
• 1 and 1/2 cups egg noodles (or substitute a vegan pasta if you prefer)
• 1/4 cup fresh parsley (minced)
• 1 tablespoon freshly squeezed lemon juice (plus lemon wedges for serving if desired (optional but highly recommended))

Instructions

• Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened - about 8 minutes.
• Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
• Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente - my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
• When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.