This Vegan Chicken Noodle Soup is chunky, flavorful, and easy to make. Made with chickpeas instead of chicken, it's packed with healthy ingredients and is the perfect comfort food.
When it gets cold out, who doesn't want some comforting and flavorful soup? This recipe for Vegan Chicken Noodle Soup is just what you need. Filled with tender vegetables, chickpeas, and pasta, it's seasoned for the best flavor. And this recipe is nice and easy. You can even make a double batch and freeze the extra so you can enjoy it anytime.
This soup recipe is very versatile so you can tweak the seasonings and veggies to fit your family's preferences. And it makes a great lunch or dinner, either as the main course or on the side. You're going to love how flavorful and satisfying this dish it, so let's take a look at what you'll need to make it yourself.
Video Tutorial
What you'll need
- Oil. Use any oil you like. I used olive oil.
- Carrots.
- Onion.
- Celery.
- Garlic. Use more or less, depending on personal preference.
- Veggie Broth. Mine is fully seasoned. You may need to adjust your salt and pepper depending on what broth you use.
- Pasta. I used spirals. Great pasta cuts for this soup include: ditalini, small shells, orzo, and fideo.
- Chickpeas. We'll use them instead on chicken. 🙂
- Optional additions. Salt, pepper, bay leaves, ½ tsp. turmeric powder, spinach, and a touch of soy sauce.
How to make it
1. In a large pot, sauté the onions, carrots, celery, and garlic in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
2. Add the veggie broth, bring it to a boil, and then add the pasta and chickpeas. (If your veggie broth is not fully seasoned, add some salt and pepper as well). Then reduce the heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
3. To finish, add parsley, stir, and turn off the heat. Serve.
Tips for the best Vegan Chicken Noodle Soup
- Cut the carrots and celery thinly. This ensures they have enough time to fully cook because when the broth comes to a boil, the pasta will cook quickly and we want them nice and soft by then.
- Add salt and pepper to taste. My homemade broth is fully seasoned, so if you are using one that is not, taste the soup and add your seasoning as needed.
- Stick to smaller cuts of pasta. Small pastas work best in this Vegan Chicken Noodle Soup because they cook easily in the broth and ensure you get a little of everything in each spoonful.
- Use canned chickpeas. While you can soak the dry ones yourself, they take longer to get as tender as you want for this soup. Canned chickpeas will save you time, just drain, rinse, and add.
Add-ins and Substitutes
- Add turmeric. This seasoning adds a pop of color and extra health benefits. Adding ½ teaspoon is all you'll need.
- Try other vegetables in this soup. You can add zucchini, mushrooms, or any other you like so long as they are cut thin enough to fully cook. I like spinach added to this Vegan Chicken Noodle Soup.
- Add soy sauce. This umami-filled sauce will add a lot of flavor and tastes great in this recipe. Since it is on the salty side, adjust your seasonings as needed.
- Toss in your favorite seasonings. A bay leaf adds great flavor to this soup. Or you can add rosemary, thyme, sage, or parsley.
How to Store
Store this Vegan Chicken Noodle Soup once cooled in an airtight container in the refrigerator for 3-4 days. You can also store it in the freezer for up to 3 months. Just allow it to fully cool before placing it in a freezer-safe container or ziplock bag. Defrost overnight in the fridge and warm in the microwave or on the stove.
What to Serve with it
- Bread. Crusty baguette or rolls with vegan butter are a great side to serve with this soup.
- Salad. I suggest this Tomato and Onion Salad or a Vegan Caesar salad with homemade dressing to pair with this Vegan Chicken Noodle Soup.
- Grains. Quinoa, bulgur, and rice can be served with it. Try this Quinoa Tabbouleh Salad, Spinach Rice, or Quick and Tasty Bulgur Salad.
- Proteins. For a more filling meal, serve this with tacos stuffed with Vegan Walnut Taco Meat, Simple Mashed Beans, or Quick and Easy Chickpea Salad.
This Vegan Chicken Noodle Soup is easy to make and the perfect comfort food for these cooler seasons. Serve it for lunch or dinner and enjoy the way this flavorful soup warms you up and makes you smile.
More tasty vegan soup recipes:
Vegan Chicken Noodle Soup
Ingredients
- 3 tbsp. olive oil
- 3 large carrots, cut into thin, small pieces
- 1 medium onion, finely chopped
- 3 large celery stalks, sliced thinly
- 3 large garlic cloves, minced
- 10 cups veggie broth
- 1 can (15 oz.) cooked chickpeas
- 8 oz. pasta spirals (or other kind)
- ¼ cup parsley, chopped
- salt and pepper, to taste
Instructions
- In a large pot, sauté the onions, carrots, celery, and garlic in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
- Add the veggie broth, bring it to a boil, and then add the pasta and chickpeas. (If your veggie broth is not fully seasoned, add some salt and pepper as well). Then reduce the heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
- To finish, add parsley, stir, and turn off the heat. Serve.
Notes
Add-ins and Substitutes
- Add turmeric. This seasoning adds a pop of color and extra health benefits. Adding ½ teaspoon is all you'll need.
- Try other vegetables in this soup. You can add zucchini, mushrooms, or any other you like so long as they are cut thin enough to fully cook. I like spinach added to this Vegan Chicken Noodle Soup.
- Add soy sauce. This umami-filled sauce will add a lot of flavor and tastes great in this recipe. Since it is on the salty side, adjust your seasonings as needed.
- Toss in your favorite seasonings. A bay leaf adds great flavor to this soup. Or you can add rosemary, thyme, sage, or parsley.
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