Chickpea  Noodle Soup

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.




– 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

6 servings

45 minutes

Step 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).

Step 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.

Step 3

To finish, add parsley, stir, and turn off the heat. Serve.

How to Store

Store this Vegan Chicken Noodle Soup once cooled in an airtight container in the refrigerator for 3-4 days.