Chunky Chickpea Noodle Soup

1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well.

I used to love getting sick as kid, because it meant I could eat all the Campbell’s Chicken Noodle Soup I wanted, washed down with Fruit Punch Gatorade that turned my tongue and lips redder than my stuffy nose.

Fighting my first cold as a vegan, I definitely daydreamed about those sodium laced red and white Campbells soup cans.

There is something so healing and restorative about broth.

Everyone around me seems to be coming down with something lately, so I figured I’d head off any potential bugs by making a vegan version of this classic.

So, just in case I catch the sniffles, I’ll be adequately prepared, you know?

This Chunky Chickpea Noodle Soup has all of the same flavors I loved about being sick as a kid, with some significant healthy upgrades, like a lower sodium content, three times the chunky veg (including the unexpectedly amazing addition of brussels sprouts), and protein to boot.

What You Need to Make Chunky Chickpea Noodle Soup

Here’s what you need to make chunky chickpea noodle soup:

• white onion
• veggie both
• garlic powder
• carrots
• celery
• brussels sprouts
• Himalayan sea salt
• black pepper
• chickpeas
• thyme
• legume pasta
• bay leaf

That’s it!

How to Make Chunky Chickpea Noodle Soup

In a large pan over medium heat, add 1/4 cup veggie broth and sauté the onion and garlic powder until translucent, about 5 minutes.

Add in the carrots, celery, shredded brussels sprouts, Himalayan sea salt, and black pepper.

Stir to combine and cook for another 5 minutes, adding extra veggie broth if the pan goes dry.

Add in the veggie broth, chickpeas, thyme, and bay leaf and bring to a low boil over medium heat.

Add in the chickpea pasta and stir to combine.

Cook for about 10 minutes, until the pasta is softened and the desired tenderness.

Remove the bay leaf before serving!

How to Serve Chunky Chickpea Noodle Soup

This soup is perfect enjoyed served on its own, with crackers or crusty bread, or as a hearty side to a light meal.

It’s hard to stop at one bowl.

Let’s all stay well in the new year with a soup that’s as nutritious as it is comforting and delicious.

Oh, and ditch the gatorade for a big glass of Kombucha, because gut health is so much cooler than red-tinged tongues.

Store the leftovers in the refrigerator for 3-4 days and reheat before serving.

Enjoy!

More Vegan Soups

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Vegetable Quinoa Stew

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Heart Beet Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Lentil Tomato Soup

I Want to Hear From You

If you make this Chunky Chickpea Noodle Soup, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Chunky Chickpea Noodle Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 3-4 bowls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well.

---

Ingredients

• 1/2 medium white onion, diced
• 4 +1/4 cup veggie both (or more for less thick soup)
• 1/4 tsp garlic powder
• 3 carrots, peeled and roughly chopped
• 2 stalks of celery, chopped diagonally
• ~2 cups shredded brussels sprouts
• 1/8 tsp Himalayan sea salt
• 1/8 tsp black pepper
• 1/2 cup rinsed and drained chickpeas
• 1 sprig of thyme, leaves removed
• 4 oz legume pasta (I like this kind, or sub your favorite gluten-free pasta instead)
• 1 bay leaf

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pan over medium heat, add 1/4 cup veggie broth and saute the onion and garlic powder until translucent, about 5 minutes.
2. Add in the carrots, celery, shredded brussels sprouts, Himalayan sea salt, and black pepper. Stir to combine and cook for another 5 minutes, adding extra veggie broth if the pan goes dry.
3. Add in the veggie broth, chickpeas, thyme, and bay leaf and bring to a low boil over medium heat. Add in the chickpea pasta and stir to combine.
4. Cook for about 10 minutes, until the pasta is softened and the desired tenderness.
5. Remove the bay leaf before serving.
6. Store leftovers in the refrigerator for 3-4 days.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Soup, Side
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!