Easy Chickpea Noodle Soup

This Easy Chickpea Noodle Soup is cozy, comforting, and packed with flavor. Made with tender vegetables, home-style egg noodles, and chickpeas, it’s a feel-good plant-based dinner ready in under 30 minutes. Whether you’re feeling under the weather or just craving a hearty bowl of noodle soup with vegetables, this one’s a keeper.

Why You'll Love this Chickpea Noodle Soup:

• Quick & Easy: Ready in under 30 minutes with simple, pantry ingredients.
• Comforting Classic: A vegetarian spin on chicken noodle soup that hits all the same cozy notes.
• Plant-Based Protein: Chickpeas add texture and protein without any meat.

Key Ingredients:

• Chickpeas: Canned chickpeas add plant-based protein and texture to this vegetarian soup.
• Egg noodles: Home-style egg noodles cook right in the broth, soaking up the savory flavor.
• Yellow onion, carrots & celery: This classic trio, also known as mirepoix, creates a warm, aromatic base.
• Garlic: Adds depth and a rich, savory note.
• Corn kernels: A touch of sweetness and extra texture.
• Butter: Used for sautéing the veggies and adding richness to the broth.
• 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! Stir it in at the end for a pop of herbal zest.

Dietary & Allergy-Friendly 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 or replace it with a vegan alternative.

Recipe Variations:

• Add More Veggies: Add in chopped spinach, kale, sautéed mushrooms, or chopped zucchini for extra nutrition and color.
• 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 coconut milk or dairy cream for a richer broth.

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 for Success:

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

Make Ahead & Storage:

• Make ahead: You can prepare the soup base (without noodles) up to 3 days in advance and store it in the fridge. Add noodles fresh when reheating.
• Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. Expect the noodles to soften a bit.
• Reheat gently: Warm soup over medium-low heat, adding a splash of broth or water to loosen if needed.
• Freezing: Not recommended due to the noodles, but you can freeze the broth and veggies separately and add fresh noodles 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

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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 to keep it vegetarian or chicken broth for more traditional flavor.
• Swap egg noodles for gluten-free or rice noodles if needed.
• Stir pesto in off heat to keep its bright flavor.
• 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

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