Easy Chickpea Noodle Soup

This Easy Chickpea Noodle Soup is cozy, comforting, and so so easy to make. Made with tender vegetables, home-style egg noodles, and chickpeas, it's a feel-good plant-based dinner ready in under 30 minutes.

Why You'll Love this Chickpea Noodle Soup:

• Ready in under 30 minutes with simple, pantry ingredients.
• A vegetarian spin on chicken noodle soup that hits all the same cozy notes.
• Chickpeas add texture and protein without any meat.

Key Ingredients:

• Chickpeas: Canned chickpeas add plant-based protein and texture.
• Egg Noodles: Home-style egg noodles cook right in the broth.
• Yellow Onion, Carrots & Celery: This classic trio, also known as mirepoix, creates a warm, aromatic base.
• Corn Kernels: A touch of sweetness and extra texture.
• Broth: Use vegetable broth to keep it vegetarian, or chicken broth for a more traditional flavor profile.
• Pesto: My favorite way to brighten up any brothy soup!

Dietary Swaps:

• Gluten-Free: Swap egg noodles for gluten-free pasta or rice noodles to make this safe for gluten sensitivities.
• Dairy-Free/Vegan: Use plant-based butter or olive oil instead of butter, and choose vegetable broth if vegan. Skip the Parmesan and pesto or replace them with a vegan alternative.

Recipe Variations:

• Add More Veggies: Add in chopped spinach, kale, sautéed mushrooms, or chopped zucchini.
• Spice it Up: Add a pinch of red pepper flakes or a dash of chili powder for a little heat.
• Make it Creamy: Stir in a splash of cream or coconut milk.

How to Make this Easy Chickpea Noodle Soup:

1. Sauté veggies: Melt butter in a large pot, then cook onion, carrots, and celery until soft.
2. Add garlic: Stir in minced garlic and cook briefly until fragrant.
3. Add broth and simmer: Pour in broth, bring to a boil.
4. Add chickpeas, corn, noodles, and bay leaf: Cover and simmer until noodles are tender.
5. Finish: Remove bay leaf, stir in pesto, season with salt and pepper, then serve

Tips & Notes:

• Drain and rinse the chickpeas. This helps remove any canning residue or metallic taste.
• Adjust the broth amount as it simmers. Noodles absorb broth as they cook, so add more depending on your preferred soup consistency.
• Stir pesto in off the heat to preserve its bright flavor.

Storage & Reheating:

• Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. Noodles will soften and soak up a bit of the broth once mixed, so store them separately if making for meal prep.
• Reheat: Warm soup over medium-low heat on the stove-top, adding a splash of broth if needed. .
• Freezing: Soup base can be frozen (without noodles) for up to 2 months. Add noodles fresh when reheating

FAQs:

More Quick & Easy Soup Recipes You Will Love:

• Quick & Easy Vegetable Soup with Pesto and Couscous
• Quick and Easy Beef, Vegetable & Noodle Soup
• Easy & Cozy Butternut Squash, Chickpea, and Rice Soup
• Cozy Beef & Rice Soup

Recipe

Easy Chickpea Noodle Soup

A cozy, comforting, and hearty plant-based soup loaded with tender vegetables, home-style egg noodles, and protein-rich chickpeas. Ready in under 30 minutes, it's perfect for weeknights or whenever you want a nourishing bowl of soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 6

Calories 280 kcal

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 2 cups yellow onion diced
• 1 cup shredded carrots
• 1 cup celery sliced
• 4 cloves garlic finely minced
• 8-10 cups vegetable or chicken broth
• 1-2 bay leaves
• ½ cup corn kernels
• 15 oz can chickpeas drained and rinsed
• 6 oz home-style egg noodles
• 2 tablespoons pesto
• Salt & pepper to taste
• Grated Parmesan cheese for serving optional

Instructions

 

• Melt butter in a large soup pot over medium heat. Add onions, carrots, and celery. Cook, stirring often, until vegetables begin to soften, about 4-6 minutes.
• Stir in minced garlic and cook for 60-90 seconds until fragrant.
• Pour in broth and bring to a boil.
• Add chickpeas, corn, egg noodles, and bay leaves. Cover and reduce heat to a simmer. Cook for 15-20 minutes, until noodles are tender.
• Remove from heat and discard bay leaves. Stir in pesto. Season with salt and pepper to taste.
• Serve hot, topped with grated Parmesan if desired.

Notes

• Use vegetable broth and a vegetarian pesto to keep it vegetarian.
• Swap egg noodles for gluten-free or rice noodles if needed.
• Soup stores well refrigerated for up to 3 days. Reheat gently with a splash of broth.
• Nutritional Information is an estimate only and will vary depending on specific brands and ingredient substitutions. 

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 2.5gCholesterol: 15mgSodium: 650mgFiber: 6gSugar: 5g

Keyword chickpea noodle soup

Tried this recipe?Let me know how it was!

Tried This Chickpea Noodle Soup? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this quick and easy soup. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.