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 it’s 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!!
Great soup. I’m on a plant-based diet and this is a nice, comfy soup. I’ve made it several times and even gave it to friends who enjoyed it too. Thanks for sharing.
Aww, so happy you liked it!! Thanks, Carol!
Loved it! So easy to make and very filling. We’ve been eating it for the past couple of days and it’s perfect for cold nights. I added zucchini to it as well. Thank you!
Aww, yay! So happy you all like it!! Love the addition of zucchini, that sounds delicious. Thank you!!
Soup was tasty and filling, but I added a second can of chickpeas because I always want more beans in a soup. Next time I may add some dried chiles for a hint of spice and fruitiness!
Sounds great!
I would like to know if I need to change anything if I use my own cooked chickpeas?
No, as long as they are fully cooked you can just follow the rest of the recipe as written. Hope you enjoy this one!
This soup was so easy and so good! Also very filling! I loved it.
This soup is perfect for a cold day! I’ve enjoyed it for years and now my toddler enjoys it too! I just cut the veggies a little smaller for her. It’s easy to make and so tasty. Thank you for sharing this recipe.
So very happy you enjoyed this, and so happy when it’s a hit with little ones, too!
Hi Yumna, love your recipes wondering if you have some Instant Pot recipes to share and if your recipes are adaptable to the Instant Pot. I’ve been getting into using my IP alot lately as its very convenient and especially good for making soups.
Warm regards
Liz
Hi Liz! Thanks so much for your kind words! Yes, I have lots of recipe designed for the IP, here’s a link to some of them!
Made this tonight for a vegan meal for my non-vegan parents. When my mom walked in, she said wow, you know when you walk into a new restaurant and the aroma hits you and you say “oh this place is gonna be good”? Thats what it smells like. Huge hit. I did add a bit extra garlic and 1 tsp of soy sauce. I also used an immersion blender to blend up a LITTLE bit of it and make it creamier, but the flavor was absolutely amazing. Used vegan sweet potato penne pasta and it worked perfectly.
Love this, thanks for sharing!
Easy recipe to follow. Excellent vegetarian soup. Substituted brown rice for pasta, added a bay leaf and enjoyed!
So happy to hear that!
Tasted good 🙂 Enjoyed this soup.
Thank you so much!
This soup is delicious! Definitely going into monthly rotation in my home. Thanks for this great recipe!!
Thank you! That makes me so happy to hear!
What is the serving size? About a cup ?
It is a sixth of a recipe, so it should be closer to 1.5-2 cups.
This was so good! I too squeezed lemon over the soup to add that extra zing. It was perfect for my husband’s cold.
Thank you! That’s perfect!!
Tasted sooooo good !
Thank you so much!
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!
Yay! I hope you feel better soon. Glad you enjoyed the recipe!
Can I use elbow pasta? If so, how much dry? Thanks in advance!
Yes, you can! I would still use 8 ounces of the pasta.
This was a delicious, very filling, and very easy to make soup. We all loved it!
Thank you so much! That makes me so happy to hear!
I added some umami flavoring, very tasty and easy prep. Comes together really fast as well. I’ll be adding it to my list of feel-good recipes.
I love that! Yay!!
Does this recipe call for 8oz dry pasta? If so, would filling a dry measuring cup be sufficient?
Yes, it does! I would use 1 and 1/3 cup of dry rotini pasta.
It was delicious.
Thank you!
Omg this was amazing!!! Will be deff doing again! I saw a comment that someone had said they added a little bit of soy so I tried it! All I can say is delicious!!!!
I love that so much!
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.
Wow, I love that! Thank you so much!
Absolutely delicious! While fam loved it including the 4&6 yr old!!
Yay! Thank you for the feedback!!
This was a hit with our entire family. The flavor of the broth was superb. We all had seconds, including my 12 and 10 year old. Thank you!
Yay! I love to hear that! Thanks so much for sharing!
Love this recipe! Perfect for meal prep lunches or a quick and easy weeknight dinner!
So glad you enjoyed it. Thanks so much!!
It’s very delicious. Even my daughter like it.
So glad to hear it!!
Sooooo delicious!!! Enjoyed after a chilly day with my family, the perfect recipe for a quick and fresh soup.
So glad to hear it. Thank you!!
Chickpeas in soup must be filling. Definitely trying this recipe
Looks amazing!
Can’t wait to try some of these recipes
Yay! Hope you love them!