Chickpea Noodle Soup
Updated Nov 18, 2025
Chickpea noodle soup made with vegetables, broth, pasta, and canned chickpeas simmered on the stovetop in a seasoned vegetable broth.
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This chickpea noodle soup recipe is so cozy!
This Vegetarian Chickpea Noodle Soup is inspired by my Chicken Noodle Soup recipe, so it has essentially similar ingredients, but I swap out the chicken for plant-based protein powerhouse chickpeas to make it more filling. Chickpea Noodle Soup is hearty, healthy and has amazing flavor!
Happy Cooking!
– Yumna
Chickpea Noodle Soup Ingredients
- Chickpeas: You can also use cannellini beans, Great Northern beans, or navy beans.
- Pasta: I use rotini, but any short-cut pasta works. Try penne, fusilli, elbow macaroni, egg noodles, or orzo. I don’t recommend long noodles, because they’re hard to eat with the chickpeas and vegetables. Or, instead of pasta, try white rice, brown rice (add an extra 25 minutes to the cooking time), potatoes, riced cauliflower, or chopped zucchini.
- Vegetables: Read my tips on how to chop an onion, how to chop carrots, and how to chop celery.
- Vegetable broth: You can use homemade vegetable broth or buy low-sodium vegetable broth at the store.
- Olive oil: Substitute with avocado oil or another neutral oil if that’s what you have.
- Garlic: Here’s a quick tutorial on how to mince garlic. You can also use frozen garlic.
- Herbs and seasonings: Fresh parsley, dried thyme, salt, and pepper. Instead of dried thyme, you can use fresh rosemary or basil.
How to Make Chickpea Noodle Soup
Chickpea Noodle Soup Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 large carrots chopped
- 3 celery ribs chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups low sodium vegetable broth
- 1 15- ounce can chickpeas rinsed/drained
- 8 ounces rotini pasta or other pasta
- Fresh parsley for serving
Instructions
- In a large pot or saucepan, heat the olive oil over medium-high heat. Add the onions, carrots, and celery and cook until slightly softened, about 5–7 minutes. Add the garlic and thyme, then season with salt and pepper. Cook for an additional 2–3 minutes.
- Add the vegetable broth and bring the mixture to a boil. Then, add the chickpeas and pasta, reduce the heat, and simmer covered for 15 minutes.
- Remove from the heat, sprinkle with fresh parsley, if desired, and serve warm.
Equipment
Notes
- My Top Tip: Don’t rush the vegetables. Sautéeing the onions, carrots, celery, and garlic is where a lot of the soup’s flavor comes from. Give them time to soften and release their flavors.
- Storage: If you plan to have leftovers, I recommend storing the soup and pasta separately, so the pasta doesn’t get soggy. Store leftover chickpea noodle soup in an airtight container in the fridge for 3–4 days. Reheat on the stove over medium until warm. You may need to add a splash of water or broth to thin it out.
- Freezing: If you plan on freezing the soup, I recommend storing the soup and pasta separately, so the pasta doesn’t get mushy. Store the chickpea noodle soup in freezer-safe containers, leaving some room at the top so the soup can expand. It will last in the freezer for up to 3 months. Thaw in the fridge, reheat on the stove over medium, and add freshly cooked pasta.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“I’ve been using this recipe for nearly a year now since I discovered it! It’s so easy and so tasty, I definitely recommend.” – Chloe
Recipe Variations
- Add protein: If you’re not a vegetarian, add shredded chicken or turkey for more protein and flavor.
- Try different vegetables: Add green peas, spinach, or zucchini for more nutritional value.
- Finish it with citrus: A squeeze of lemon or a little lemon zest before serving balances the earthy chickpeas well.
“This soup was just what I needed! I wasn’t feeling well and made this and it’s perfect. I juiced 3 lemons into this and it was a great addition! Thanks for a great recipe!” – Bella
Recipe Tips
- Don’t rush the vegetables. Sautéeing the onions, carrots, celery, and garlic is where a lot of the soup’s flavor comes from. Give them time to soften and release their flavors.
- Mash a few chickpeas. Lightly mash some chickpeas in the pot while cooking for a thicker, heartier texture.
- Keep the pasta on the side. The pasta will absorb a lot of liquid, grow in size, and may become softer the next day. To avoid that, keep it on the side and ladle it into the chickpea soup when serving.
Serving Ideas
- Bread: French Bread Rolls, Olive Bread, Air Fryer Bread
- Salads: Green Goddess Salad, Classic Greek Salad, Shaved Brussels Sprout Salad
- Sandwiches: Avocado Sandwich, Egg Salad Sandwich, Roasted Vegetable Grilled Cheese Sandwich
FAQs
Yes! Add a splash of coconut milk or a dollop of Greek yogurt when serving. Start with a small amount and adjust to your taste.
Yes! Combine all of the ingredients, except for the pasta, in a slow cooker. Cook on low for 6–7 hours or on high for 4 hours. Add the pasta 15–20 minutes before serving.
Comments
I have made several versions of this soup, this is my favorite! The proportions are perfect. Just made it today, I have been sick with the flu for the last 5 days, and today my husband went down, too. We had everything we needed in the house and I had just enough energy left to make this. We had some fresh thyme that needed to be used up, an extra clove or two of garlic, and per another commenter’s suggestion I added a bit of soy sauce for more umami flavor. Just finished a bowl and waiting for my husband to wake up so I can feed him as well. Such a comforting food when sick, and healthy too.
Aww, I’m so glad you found this soup nourishing and easy to make while you’re feeling under the weather. I hope you and your husband get well soon!! Thanks, Joy!
Love this soup! I use vegan noodles, and itโs great to have a big pot of it around for a nourishing meal.
Thank you! Love that you keep a big batch on hand for quick and easy meals!!
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