Chicken noodle soup gets a gluten-free and vegan makeover with this nutrient-rich, one-pot chickpea noodle soup. Packed with fiber, protein and a ton of vitamins and minerals, this vegan noodle soup is a hearty and satisfying meal you'll want to enjoy over and over again. Easy to make on the stovetop or in a slow cooker and with an oil-free option.Jump to Recipe
Why use chickpeas for chickenless noodle soup?
Chickpeas make an awesome replacement for chicken in all kinds of dishes like my Chickpea Veggie Loaf, Buffalo Chickpea Burgers, Buffalo Chickpea Meatballs...and of course, this chickpea noodle soup!
I mean what's not to love about chickpeas, amirite? 😉
In fact, they pack a good deal of protein, fiber and iron into this soup in addition to a slew of other nutrients such as vitamin B-6, magnesium, folate, manganese, zinc, selenium and potassium.
And they add a nutty, buttery flavor to the dish, which is even better the next day!
What's unique about this vegan noodle soup recipe?
I chose to use a lentil/rice blend pasta as my gluten-free noodles of choice for this soup.
Depending on the brand, a 2-ounce serving of lentil pasta can contain about 12-14 grams of protein, 3-6 grams of fiber and 3 milligrams of iron.
Of course, you can use any gluten-free pasta of your choosing or wheat-based if you are not avoiding gluten.
To keep the protein up, you could also try using chickpea pasta instead of lentil.
How to make chickpea noodle soup
For the stovetop method
Start by heating olive oil in a soup pot over medium heat. Add carrot, celery, onion and garlic and season kosher salt.
Cook on medium until veggies are tender, stirring occasionally (approximately 7-8 minutes).
For the oil-free option, add veggies, salt and dry white wine to soup pot and then turn the heat to medium.
Cook on medium until veggies are tender and wine has evaporated, stirring occasionally (approximately 7-8 minutes).
Stir in broth, thyme, parsley and turmeric...
...as well as the chickpeas.
Bring to a boil and then lower the heat to medium-high.
Cook on medium-high for 15 minutes.
Season with additional kosher salt and freshly ground black pepper to taste.
Stir in pasta and freshly squeezed lemon juice (optional) and cook on medium-high until pasta is tender.
For the Slow Cooker Method (Oil-Free)
Add carrots, celery, onion, garlic and chickpeas to your slow cooker.
Add broth, parsley, thyme and turmeric and stir.
Cook for 3-4 hours on high or 5-6 hours on low.
Stir in additional kosher salt and freshly ground black pepper to taste.
Stir in pasta and optional freshly squeezed lemon juice.
Turn the slow cooker to high if it had previously been on low.
Continue to cook until pasta is tender (approximately 10-15 minutes).
Ideas for serving
Enjoy this soup alone as is or topped with some nutritional yeast or our oil-free vegan Parmesan cheese.
Serve alongside your favorite bread or try it with our gluten-free garlic bread (not oil-free) or almond flour biscuits (oil-free).
It also pairs well with a simple side salad.
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat refrigerated leftovers on the stovetop or in the microwave.
Leftovers can also be frozen for up to 3 months; however, the pasta may break apart and get mushy during reheating.
If frozen, defrost completely in the refrigerator before use. Once defrosted, reheat on the stovetop, and be sure to bring the soup to a boil.
More soup recipes
- Pasta Fagioli
- Copycat Panera Bread Black Bean Soup
- Quinoa Soup with Mini Vegan Meatballs
- Creamy White Bean Soup
- Vegan Broccoli Cheese Soup
- Creamy Roasted Butternut Squash Soup
Chickpea Noodle Soup
- 2 tablespoon olive oil or ¼ cup vegan Pinot Grigio for the oil-free option (omit for slow cooker method)
- 3 medium carrots, peeled and chopped
- 2 large ribs celery, chopped
- ¼ cup diced yellow onion (approximately ½ small onion)
- 2 cloves garlic, minced
- sea salt or kosher salt to taste
- 8 cups gluten-free *vegetable broth, low sodium if desired (use 6 ½ cups for slow cooker method)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon fresh chopped parsley (substitute 1 teaspoon dried parsley if desired)
- ½ teaspoon dried thyme
- ⅛ teaspoon turmeric
- 4-6 oz. gluten-free pasta - I used a lentil/rice blend (use 4 oz. if you like more broth in your soup and up to 6 oz. if you prefer more pasta; feel free to use wheat-based pasta if not avoiding gluten)
- freshly ground black pepper to taste
- juice of 1 lemon (optional)
FOR THE STOVETOP METHOD
- Heat olive oil in a soup pot over medium heat. Add carrot, celery, onion and garlic, and season with salt to taste. Cook until veggies are tender, stirring occasionally (approximately 8-10 minutes). For the oil-free option, add carrot, celery, onion, garlic, salt to taste and ¼ cup wine to a soup pot. Turn heat to medium and cook until veggies are tender and wine has evaporated, stirring occasionally (approximately 8-10 minutes).
- Stir in broth, chickpeas, parsley, thyme and turmeric and bring to a boil. Once boiling, reduce heat to medium-high, and cook for 15 minutes.
- Stir in additional kosher salt and freshly ground black pepper to taste.
- Stir in pasta and freshly squeezed lemon juice (if using) and cook over medium-high until pasta is tender (approximately 10 minutes).
FOR THE SLOW COOKER METHOD
- Add carrots, celery, onion, garlic and chickpeas to the slow cooker. Add broth, parsley, thyme and turmeric and stir.
- Cook for 3-4 hours on high or 5-6 hours on low.
- Stir in additional kosher salt and freshly ground black pepper to taste.
- Stir in pasta and freshly squeezed lemon juice (if using). Turn the slow cooker to high if it had previously been on low. Continue to cook until pasta is tender (approximately 10-15 minutes).
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
This post originally appeared on Watch Learn Eat on November 23, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
Who DOESN'T need soup this time of year? Love that it's vegan too, so I can share it without worrying!
Yes, bring me all the soup...lol 😉 Thank you Leslie!
I like one pot dishes! Never tried to cook chickpeas and noodles in one pot though!
Thanks Ruchi! The chickpeas are canned, so they're basically just getting hot. It comes together very nicely! 🙂
I just posted my version of chicken noodle soup and now I see your version. It looks so delicious and that it's vegetarian version I got to try it some time soon
Thanks Jo! Hope you enjoy! I will check out your chicken noodle soup too! 🙂
Ahhh I love a good vegetarian soup. It's hard to feel like I'm putting meat on my bones when I'm not getting the heavy proteins. The chickpeas make a perf substitute. Thanks for the inspiration.
Thank you Analida! Chickpeas definitely have so many nutritional benefits and are filling too. 🙂
This looks like the ultimate comfort food for cold rainy days and to chase away winter colds. I love that you've used chick peas in place of chicken, I'm always looking for ways to skip the meat and this soup would be the perfect way to do so!
Thanks Aleta! Chickpeas are so amazing that way! 🙂
It certainly is soup season. I always have chickpeas in the cupboard. In fact, we are having some for dinner tonight. This soup will be a welcome addition to the comfort food rotation.
Thanks Gloria! Hope you enjoy the soup!
I love seeing soup recipes in the fall and winter! I happen to eat soup year round so I miss them during the warmer months! This chickpea noodle soup looks perfect. I love how thick and creamy and delicious it looks!! It's on my list to try!
Thanks Elaine! I love soup all year too! Hope you enjoy! 🙂
Maybe peeling chickpeas would be a way to get my hubby eat them more often. Thank you for inspiring me. Love your gorgeous fiber rich soup.
Thank you so much, Gabi! I hope it works with your husband. Chickpeas rock! 🙂
Amy | The Cook Report
I love the addition of chickpeas, I bet they work so well with the noodles, love it!
Thanks Amy! They complement each other nicely. 🙂
I'll party with chickpeas all day long. I never thought to remove the skins. I def have to try that. I love cooking with chickpeas!
Thanks Danielle! Removing the skins definitely gives them a smoother texture. 🙂
This soup looks like it would warm you to the core! I can't wait to try it!
Thank you Tayler! Hope you enjoy! 🙂
This looks very tasty. All the things I love: chickpeas, pasta, some veggies. Yum! Every Sunday in the winter I make a big pot of soup for my lunch all week. This week, I'm going to try this.
Thank Mary! It's soooo good leftover! Hope you enjoy! 🙂