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.
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.