My flavorful Chickpea Noodle Soup is packed with lots of veggies and protein. It’s a vegan version of the classic chicken noodle soup we crave when sick. This plant-based meal is super cozy and inviting and will warm you up from the inside out. Chickpea noodle soup is the perfect lunch or dinner for a cold winter day. Serve with bread, crackers, or salad.
Not to be too corny, but I feel we could all use a big bowl of chicken soup for the soul right now. Whether you’re sick or feeling ill over the state of our country, my Vegan Chickpea Noodle Soup Recipe might help a little. It’s packed with hearty noodles, veggies, and chickpeas and goes great with a slice of crusty bread.
Why You’ll Love This Vegan Chicken Noodle Soup Recipe
It’s warm and cozy – Soup is the ultimate comfort food on a cold winter day, and it doesn’t get more classic than chicken noodle soup. This Chickpea Noodle Soup is a vegan version of the original, and it really hits the spot. Whether you’re sick or just craving a warm bowl of soup, this will do the trick.
It’s packed with veggies and protein – I like to add tons of onion, celery, and carrot to this soup. Sometimes, I even add extra veggies if I have them on hand. Chickpeas are a great swap for chicken because they’re also packed with protein, so they make this soup really hearty.
It’s easy to make – One of my favorite things about soup is that you can usually make it all in one pot. That means cleanup is pretty easy, and all the flavors really meld together while cooking.
Why Your Body Will Love This Healing Soup
Digestion – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefit the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Antioxidants – Bright-colored veggies, including carrots and celery, are packed with antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk. Vegetable-based soups are a great way to add antioxidants to your diet.
Immunity – Soup can help heal the body, and chicken noodle soup has a great reputation for helping people recover from sicknesses like colds and the flu. The soup is packed with important vitamins and minerals, and the healing broth can help keep you hydrated and replenish electrolytes. The hot vapors from soup can also help clear nasal passages.
Chickpea Noodle Soup Recipe Ingredients
Noodles – You can use whatever kind of noodles you like for this soup recipe. I used ditalini because they were similar in size to the chickpeas. I added my pasta dry and let it cook in the soup with the other ingredients, but you can also pre-cook your pasta and add it right at the end. Gluten-free pasta can easily be used if needed.
Chickpeas – I used two cans of chickpeas in this recipe. You can also use white beans or diced tofu.
Vegetables – For this recipe, I used the traditional chicken noodle soup veggies: onion, celery, and carrots. You can easily add any extra veggies you like during the cooking process, or you can add some spinach or kale leaves right at the end.
Broth—I used a vegan chicken-flavored broth concentrate (linked in the recipe card). I can usually find it at most grocery stores or online. I prefer to use a “chicken”-flavored broth for this chickpea noodle soup, but regular vegetable broth will also work if that’s what you have.
Garlic and Ginger – Ginger isn’t traditionally used in chicken noodle soup recipes, but I love its flavor and think it goes great in this plant-based soup. I like to add a generous amount of both garlic and ginger.
Fresh Herbs – I like to add some fresh thyme and rosemary while the soup is cooking and then some fresh parsley when you take the soup off the heat. Fresh herbs always add great flavor and go so well in this soup.
Lemon Juice – It’s totally optional to add in some fresh lemon juice at the end of cooking, but it does add a nice kick if you like lemon.
How To Make Vegetarian Chickpea Noodle Soup
Heat a large pot over medium heat and add the olive oil. Once the oil is hot, add the diced onion, carrot, and celery. Sprinkle in a pinch of salt and mix everything together. Cook the veggies until softened, about 5 minutes. Next, add the minced garlic, ginger, and thyme and cook for another 2 minutes.
Add chickpeas, vegetable broth, and a big pinch of salt and pepper. Mix everything together well, cover with a lid, and let the soup come to a boil. Once boiling, add the dried pasta and cook until just cooked through, about 10 minutes.
Remove the soup from the heat and stir in a small handful of chopped fresh parsley and a squeeze of fresh lemon juice. Add any extra salt and pepper needed. If desired, serve the soup with crackers, bread, or salad.
Recipe Frequently Asked Questions
This recipe is already vegan.
You can make this recipe gluten-free by using your favorite gluten-free noodles and making sure the veggie broth you are using is certified gluten-free.
How many servings does this soup make? This soup recipe makes about six servings.
Does this actually taste like chicken noodle soup? It tastes very similar! It’s obviously not made with real chicken or chicken broth, but the vegan substitute tastes very much like regular chicken broth.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last for about 4-5 days.
Is this soup freezer-friendly? Yes, this is a great recipe for the freezer. Allow the soup to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. I like to freeze in individual portions, so defrosting is easy and efficient.
Do you have the nutritional information for this recipe? The recipe card below includes all the nutritional information.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
My flavorful Chickpea Noodle Soup is packed with lots of veggies and protein. It’s a vegan version of the classic chicken noodle soup that we all crave when we’re sick. This plant based meal is super cozy and inviting and will warm you up, from the inside out. Chickpea noodle soup is the perfect lunch or dinner for a cold winter day. Serve with bread, crackers or salad.
Ingredients
1 tablespoon extra virgin olive oil, or your favorite oil
1/2 large yellow onion, diced
1 1/2 cups diced celery
1 1/2 cups diced carrot
2–4 cloves garlic, minced
1–2 teaspoons minced fresh ginger
2 teaspoons chopped fresh herbs (I like to do a mixture of thyme and rosemary)
2 (15 oz) cans chickpeas, drained and rinsed
200 grams dried ditalini pasta, or your favorite kind
Heat a large pot over medium heat and add in the olive oil. Once oil is hot, add in the diced onion, carrot and celery. Sprinkle in a pinch of salt and mix everything together. Cook veggies until softened, about 5 minutes. Next, add in the minced garlic, ginger and thyme and cook for another 2 minutes.
Add in the chickpeas, vegetable broth and a big pinch of salt and pepper. Mix everything together well, place the lid on and let soup come to a boil. Once boiling, add in the dried pasta and let cook until the pasta is just cooked through, about 10 minutes.
Remove soup from the heat and stir in a small handful of chopped fresh parsley and a squeeze of fresh lemon juice. Add any extra salt and pepper needed. Serve soup with crackers, bread or salad, if desired.
Notes
Make sure you’re using a good quality broth for this soup. I like to use concentrated vegan chicken broth that I just add water to. I like it because you can add extra concentrate if you want a stronger flavor for your soup.
Complete List of Fruits that Start with the Letter U (#1 is so ugly!)
Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!
It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.
Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.
Unveil the most popular fruits that start with U!
What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.
Ugli
The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.
The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.
The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.
You can also tell people you’ve made an ‘ugli cocktail!’.
The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.
Ugni
Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.
This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.
Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.
Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.
Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.
This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?
Umbu
Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.
The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.
Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.
Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.
Umbra
Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.
Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.
This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.
Ume
Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.
Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.
Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.
Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).
Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.
Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.
This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.
Usakhelauri grape
Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!
Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.
Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.
Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.
Uva Rara grape
Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.
Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.
Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.
Uva Rara is also known as Bonarda Novarese.
Uva Tosca grape
Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.
This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.
Uvalino grape
Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.
Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.
As we’re starting to learn, many grapes start with U!
Uvilla
Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”
Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.
The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.
This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.
11 Surprising Fruits That Start With U: 2025 Edition!
Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.
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