Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you. Disclaimer: Content on this blog is based off personal experience and informational purposes only and not to be taken as or replace medical advice. I am not responsible for any errors or omissions, or for any losses or damages incurred by using this information
Last Updated on August 7, 2026 by Tiffany
This chickpea noodle soup recipe is fully plant based and so easy to make. It’s packed with nutritious ingredients like turmeric and fresh thyme, is well seasoned, and tastes just like home.
If you’re not feeling well and are under the weather, this soup is perfect for you. Even if it’s just rainy outside and you have no plans on leaving the house. This recipe is also perfect for you!
Minimal prep, few ingredients, and easy to make, this chickpea noodle soup recipe is so close to the ‘real’ thing, and is delicious.
What you’ll need- Chickpea Noodle Soup
-
Chickpeas
-
Paprika
-
Nutritional Yeast
-
Dried Parsley
-
Dried Oregano
-
Carrots
-
Celery
-
Fresh Thyme
-
Spiral Noodles
-
Veggie Broth
-
Fresh Parsley
-
Turmeric
-
Onion
-
Garlic Cloves
-
Black Pepper
-
Olive Oil
-
Salt
How to make Chickpea Noodle Soup Recipe
Step One:
Peel your carrot skin and chop your carrots, celery, onion, and garlic into small pieces. Also, rinse and drain your chickpeas.
Step Two:
Sauté your garlic, onion, celery, and carrots in your pot with oil for about 5 minutes or until it becomes fragrant.
Now, add in your dried seasonings along with the chickpeas and stir to combine. Add in the veggie broth as well as the spiral pasta.
Allow the soup to cook for the next 15 minutes.
Step Three:
Once the pasta is cooked through, salt and pepper to taste, garnish with fresh parsley, and enjoy!
How to store Chickpea Noodle Soup
Amazing news! this chickpea noodle soup recipe is extremely meal prep friendly and can be stored well. This soup can keep in the fridge for 5-7 days. If you wish to keep it for longer, consider getting “soup” ice cubes.
They are much larger than regular ice cubes and make perfect serving sizes. When you’re ready to reheat, simply warm in a small sauce pan and enjoy! Grab some freezer soup sized ice cube trays here.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends or save to your Pinterest board for later.
Check out these other soup recipes you’ll also love!
The BEST Chickpea Noodle Soup
Ingredients
- 1 Can Chickpeas feel free to add more if you wish!
- 1/2 Teaspoon Paprika
- 2 Teaspoons Nutritional Yeast
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Dried Oregano
- 2 Carrots
- 3 sticks Celery
- 2 sprigs Fresh Thyme
- 1 cup Spiral Noodles measured dry, about 4 ounces
- 2 Liters Veggie Broth
- Handful Fresh parsley for garnish
- 1 Yellow Onion or white
- 4 cloves Garlic
- Salt to taste
- Black Pepper to taste
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Turmeric
Instructions
- Peel your carrot skin and chop your carrots, celery, onion, and garlic into small pieces. Also, rinse and drain your chickpeas.
- Sauté your garlic, onion, celery, and carrots in your pot with oil for about 5 minutes or until it becomes fragrant. Now, add in your dried seasonings along with the chickpeas and stir to combine. Add in the veggie broth as well as the spiral pasta.Allow the soup to cook for the next 15 minutes.
- Once the pasta is cooked through, salt and pepper to taste, garnish with fresh parsley, and enjoy!
