Chickpea Noodle Soup

Name: Chickpea Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: ½ diced onion; 1 carrot, chopped; 2 celery, chopped; 4 cups water OR veggie Broth; 2-3 Tbsp Veggie Broth Mix OR you can use bullion; 1½ cups cooked chickpeas (or 1 can); 1 c gluten-free noodles; 2 tsp dried parsley; salt and pepper to taste

January 23, 2013 by Holly Yzquierdo 35 Comments

Chickpea Noodle Soup brings back memories from my childhood of my grandma making me chicken noodle soup from a can. It tastes like a warm hug.

Chickpea noodle soup Plant-Based Gluten-Free

Now that I’m grown up I want to create the same memories with my kids. Except, now we avoid chicken. What’s a mom to do?

Well, replace the chicken with chickpeas of course! Not only are chickpeas a perfect stand in, I think you’ll agree that this soup is better than it’s inspiration.

I used gluten-free noodle but you could use any kind of noodle you want. I’ve remade this using a variety of pasta shapes and sizes. Macaroni is perfect for little 2 year old fingers, while long noodles work for adults.

Simple Chickpea Noodle Soup

The flavors in chickpea noodle soup are classic, simple and comforting. It’s the perfect vegan soup bursting with flavor.

Protein in the chickpeas keep you full and satisfied. My recipe doesn’t use any oil or added fat either. This truly is a soup you can feel good about feeding yourself and your family. It’s warmth will create another generation of memories.

How to Make Chickpea Noodle Soup

Ingredients

½ diced onion
1 carrot, chopped
2 celery, chopped
4 cups water OR veggie Broth
2-3 Tbsp Veggie Broth Mix OR you can use bullion
1½ cups cooked chickpeas (or 1 can)
1 c gluten-free noodles
2 tsp dried parsley
salt and pepper to taste

Instructions

Step 1 – Soften Veggies

In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.

Step 2 – Add Liquid and Chickpeas

Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.

Step 3 – Cook Noodles

Pour in noodles adding more water if necessary. Cook noodles until done.

Step 4 – Season

Stir in dried parsley along with salt and pepper if needed.

Serving Recommendations

I paired this soup with a big salad, but it would be amazing with a loaf of crusty bread or some gluten-free crackers. My husband and I really liked this along with my youngest son.

This recipe can easily be doubled and tastes great the next day.

Alternative Choices

This isn’t the best choice for those who don’t like chickpeas, but any white bean could be easily substituted in this recipe.

My dry broth mix uses nutritional yeast; if you use something else you may want to add a little nutritional yeast to your soup.

This is an easy dish for those families that only have one or two plant-based eaters. Meat could be cooked separately then added to appease the meat eaters. If you went that route I would cube cooked chicken to roughly the same size as the chickpeas; over time they may not even miss it.

More Plant Based Soup Recipes

If you love this soup, check out these recipes too:

Yield: 2-3 Servings