Vegan Chicken 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.

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 251kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition