Easy Chickpea Noodle Soup

Easy Chickpea Noodle Soup

This Easy Chickpea Noodle Soup is a plant-based version of a comforting classic. Made with protein-rich chickpeas, carrots, corn, onion, ample garlic, and egg noodles all in a warm, pesto broth.

Why You’ll Love it:

  • Budget-Friendly– this recipe makes a large portion with only a few simple, inexpensive ingredients.
  • Quick & Easy– made with minimal preparation and comes together in just 30 minutes.
  • Adaptable– this soup recipe is easily adaptable to most dietary needs including vegan and gluten-free.
chickpea and noodle soup

Ingredient Notes:

Find the full list of ingredients and amounts in the recipe card below.

  • Chickpeas– also known as Garbanzo beans are creamy legumes rich in protein. They can usually be found canned in the canned vegetable aisle of most grocery stores.
  • Egg Noodles– a type of pasta made with eggs & flour. The texture is soft and slightly chewy.
  • Pesto– a condiment made of basil, garlic, pine nuts, and cheese, gives this soup an herby tang.

Substitutions & Variations:

  • Make it Creamy– with a splash of coconut milk.
  • Not a Chickpea Fan?– No worries! Try this soup with Butter Beans or Cannellini beans as an alternative.
  • Optional Herbs & Spices– fresh rosemary, thyme, curry powder, onion powder, or turmeric.
  • Optional Veggies– fresh chopped spinach, kale, green peas, green beans, or diced tomatoes.
  • To Make Gluten-Free– swap the egg noodles for your favorite gluten-free short cut pasta. Brown rice noodles are a great option!
  • To Make Vegan– use a vegan or homemade pesto, substitute the butter for olive oil, and omit the Parmesan cheese.
chickpea and egg noodle soup

How to Make Chickpea Noodle Soup:

  • In a large soup pot, melt butter over medium heat. Add carrots, onion, and celery and cook, stirring often, until beginning to soften- about 4-6 minutes. Stir in garlic and continue to cook 60-90 seconds.
  • Pour in broth and bring to a boil. Add chickpeas, corn, egg noodles, and bay leaf, cover and reduce heat to a simmer. Simmer for 15-20 minutes until noodles are cooked.
  • Remove from heat, remove bay leaf, and stir in pesto. Season with salt & pepper to taste and serve with grated Parmesan cheese.
chickpea and egg noodle soup with pesto

Storage:

  • Allow leftover soup to cool before transferring to an air-tight container and storing in the refrigerator. To maintain freshness, eat within 3-4 days.
  • To reheat, add desired portion of soup to a saucepan and heat on the stove top over medium heat. Stir often until soup is warmed through.
  • If meal prepping, cook and store the egg noodles separately as they may absorb too much broth in the refrigerator. Add egg noodles when re-heating.
  • If freezing soup, cook soup base without pasta. Allow to cool completely and store chickpea soup in a freezer safe container for up to 2 months in the freezer. Once ready to eat, allow soup to thaw in the refrigerator before reheating, reheat on the stove top, and add egg noodles to simmering soup base.
chickpea and pasta soup in white bowl with spoon

More Soup Recipes You Will Love:

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chickpea noodle soup

Easy Chickpea Noodle Soup

This Chickpea Noodle Soup is a plant-based version of a comforting classic. Made with protein-rich chickpeas, carrots, corn, onion, ample garlic, and egg noodles all in a warm, pesto broth.
Total Time 30 minutes
Course Soup
Servings 8
Calories 167 kcal

Ingredients
  

  • 2 tbsp 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 leaf
  • 1/2 cup corn kernels
  • 15 oz can chick peas drained and rinsed
  • 6 oz home-style egg noodles
  • 2 tbsp pesto
  • salt & pepper to taste
  • Grated Parmesan cheese for garnish

Instructions
 

  • In a large soup pot, melt butter over medium heat. Add carrots, onion, and celery and cook, stirring often, until beginning to soften- about 4-6 minutes. Stir in garlic and continue to cook 60-90 seconds.
  • Pour in broth and bring to a boil. Add chickpeas, corn, egg noodles, and bay leaf, cover and reduce heat to a simmer. Simmer for 15-20 minutes until noodles are cooked.
  • Remove from heat, remove bay leaf, and stir in pesto. Season with salt & pepper to taste and serve with grated Parmesan cheese.

Notes

  • To Make Gluten-Free– swap the egg noodles for your favorite gluten-free short cut pasta. Brown rice noodles are a great option!
  • To Make Vegan– use a vegan or homemade pesto, substitute the butter for olive oil, and omit the Parmesan cheese.
Storage:
  • Allow leftover soup to cool before transferring to an air-tight container and storing in the refrigerator. To maintain freshness, eat within 3-4 days.
  • To reheat, add desired portion of soup to a saucepan and heat on the stove-top over medium heat. Stir often until soup is warmed through.
  • If meal prepping, cook and store the egg noodles separately as they may absorb too much broth in the refrigerator. Add egg noodles when re-heating.
  • If freezing soup, cook soup base without pasta. Allow to cool completely and store chickpea soup in a freezer safe container for up to 2 months in the freezer. Once ready to eat, allow soup to thaw in the refrigerator before reheating, reheat on the stove top, and add egg noodles to simmering soup base.

Nutrition

Calories: 167kcalCarbohydrates: 18.6gProtein: 8.1gFat: 6.8gSaturated Fat: 2.3gCholesterol: 12.1mgFiber: 2.8gSugar: 3.5g
Keyword chickpea noodle soup
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