1-Pot Chickpea Noodle Soup

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Sliced sourdough bread next to two bowls of chickpea noodle soup

Everyone needs a good, homemade noodle soup in their arsenal, especially when someone in the family is under the weather. This version is slightly modified from a recipe in our cookbook!

Carrots and celery add bursts of color and fiber, gluten-free noodles and chickpeas add protein and texture, and thyme and bay leaf marry all of the flavors together. Cozy up to a bowl of this simple, 1-pot, plant-based soup that’s perfect for making ahead and enjoying as needed!

Bay leaf, fresh thyme, salt, pepper, garlic, onion, celery, carrot, olive oil, vegetable broth, chickpeas, and noodles

Chickpea Noodle Soup

It starts with sautéing onion, garlic, carrots, and celery to infuse the soup with flavor and nutrition. Onion is key for a flavorful soup. And garlic has been studied for its potential to prevent and shorten the length of the common cold.

Carrots add natural sweetness and are rich in the vitamin A precursor, beta carotene (an important nutrient for immune health). And celery provides additional nutrients and a savory aroma.

Pouring carrot and celery into a pot of sautéed onion

Vegetable broth and chickpeas keep this vegan “chicken noodle soup” plant-based without adding highly processed ingredients. For ultimate freshness and health benefits, feel free to use DIY vegetable broth. But store-bought will work well, too, if you’re in a hurry!

Pouring vegetable broth over carrots, celery, thyme, chickpeas, and a bay leaf

Thyme and bay leaf infuse the soup with herbal flavor and additional antimicrobial benefits.

And for a big hug of comfort and feel better wishes, we’ve included a generous amount of noodles. Spaghetti-shaped are classic, but any noodle will work (gluten-free included).

Gluten-free noodles sticking out of a pot of vegan chicken noodle soup

We hope you LOVE this chickpea noodle soup! It’s:

Easy to prepare
& Delicious!

It’s the perfect weeknight meal for fall and winter or any time you or a loved one is feeling under the weather. It also keeps well and can be meal prepped in advance or frozen for later use.

More Cozy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Sourdough bread beside a bowl of chickpea noodle soup topped with fresh thyme

1-Pot Chickpea Noodle Soup

Comforting, 1-pot noodle soup made with chickpeas instead of chicken. Plant-based and gluten-free, and bursting with color, flavor, and wholesome ingredients!
Author Minimalist Baker
Vintage spoon in a bowl of Chickpea Noodle Soup
4.79 from 73 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (bowls)
Course Entrée
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 Tbsp olive oil or avocado oil (if oil-free, sub twice the amount in water)
  • 1/2 medium white or yellow onion, diced
  • 3 cloves garlic, minced
  • 5 medium carrots, scrubbed clean and sliced into 1/4-inch rounds
  • 4 stalks celery, diced
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 7-8 cups vegetable broth (amount depends on desired thickness)
  • 1 (15-ounce) can chickpeas, well rinsed and drained (see notes for chicken option if not vegan or vegetarian)
  • 4 sprigs thyme
  • 1 bay leaf
  • 8 ounces vegan-friendly pasta noodles (spaghetti or other desired shape, gluten-free as needed)

FOR SERVING optional


  • Heat a large pot over medium heat. Once hot, add oil and onions and sauté for 5 minutes, stirring frequently.
  • Add garlic and sauté for 2 minutes more. Then add carrots, celery, salt, and pepper. Stir to combine.
  • Cover and cook for 5 minutes, stirring occasionally. Then add broth (starting with lesser amount), drained rinsed chickpeas, thyme, and bay leaf. Bring to a low boil.
  • Add noodles — break into smaller pieces for bite-sized noodles. Stir to separate, then stir occasionally while cooking to prevent them from sticking together.
  • Once noodles are soft — about 10 minutes — reduce heat to a very low simmer and cover. Continue simmering for about 20 minutes to meld the flavors together.
  • Taste and adjust seasonings as needed, adding more salt or pepper to taste. Remove thyme sprigs and bay leaf and serve with rustic bread or as is. Thyme leaves (or fresh parsley) make a colorful garnish.
  • Store cooled leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month.



*If you prefer to add chicken, use this recipe as a guide.
*Nutrition information is a rough estimate calculated with avocado oil and white spaghetti noodles, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 bowl Calories: 352 Carbohydrates: 50.7 g Protein: 12.9 g Fat: 12 g Saturated Fat: 1.4 g Polyunsaturated Fat: 2.18 g Monounsaturated Fat: 6.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1213 mg Potassium: 767 mg Fiber: 11.7 g Sugar: 10.5 g Vitamin A: 17043 IU Vitamin C: 16.77 mg Calcium: 132.33 mg Iron: 2.94 mg

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  1. Sarah Willets says

    Made a big pot of this for a busy, cold week and it is so, so good! I followed the recipe, except for adding some nutritional yeast to the broth.

    Do you have any advice for storing leftovers? The noodles seem to have absorbed most of the broth. I used bucatini, so maybe that was an issue? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for making the recipe and sharing your experience, Sarah! We recommend storing in sealed containers in the refrigerator, either individual servings or all in one. You can add more water/broth when reheating to thin it out to your preferred consistency. We like to reheat gently in a saucepan until just warmed to prevent the pasta from getting mushy. A microwave would also work. Different types of pasta can make a difference, but feel free to use less next time! Another option would be to store the pasta separately and add just before serving. Hope that helps!

  2. Tricia says

    I made this last night and it was delicious! I added some broken up chunks of super firm tofu and cooked it with a piece of Serrano pepper to give a little heat. I replaced fresh thyme with a little bit of dried thyme and finished the bowls with a squeeze of fresh lemon and some sliced Serranos. It came together in a breeze and really made a cozy meal. We decided this will go on the regular rotation. Thank you for another great recipe!

  3. Laurie says

    Soup is perfect! I made exact except used about 3/4 cup orzo because that is what I had. Splashed with a little turmeric for color and used a vegan bouillon. Really very good, honestly I did not expect it to be so tasty. Non vegan family also thinks it is very good. Proves you don’t need chicken:)

  4. Denise says

    My family and I loved this recipe! So flavorful and hearty on a cool fall night! It went perfectly with GF sourdough. I’ll be making this throughout winter, too -Thanks so much for sharing!!

  5. Chelsea says

    I tried this a couple times, and the noodles were just too thick. So I modified by using two cans of chickpeas, instead, and 1/3 of a cup of orzo. Lots of fresh thyme. It’s perfect now- cozy fall soup.

  6. Anna says

    Ooh I should have commented on this a long time ago! I make this a lot but use orzo instead of noodles! Quick and easy meal, plus sooo yummy and nourishing😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Anna. Thank you for the lovely review! xo

  7. Lisa Peters says

    I’ve been looking for a vegan version of chicken noodle soup for when I’m sick, and this is perfect! I used Better than Bouillon “No Chicken” Base and fettuccine (I wanted a thicker noodle). Delicious and comforting.

  8. Ivy says

    Absolutely love the flavour, but I did have some issues. 5 carrots (at least from my local supermarket) was WAY too much, and there was also far too much pasta. Then when I dished out leftovers the next day, all I had was a huge bowl of dense and soggy pasta :( It still tasted great, so I’m just going to adjust the amounts next time. This could easily become my new favourite meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ivy, we’re glad you enjoyed it overall! Thank you for sharing your experience! If you want to keep the pasta more firm, you can cook it separately and add just before serving. Hope that helps!

  9. Nicole Madsen says

    This turned out so good! I just put the onion and celery in the food processor bc my kid and husband aren’t fans of celery- I needed to chop them into tiny bits :) I added peas, a tablespoon of miso and tamari, and chili flakes to garnish. We all loved it! I’ll definitely make this one again.

  10. Debbie says

    This was a really nice veggie dish to make on a cold evening! Having read some of the comments, I decided to cook the noodles separately and then put these into the soup broth after it had finished cooking and it tasted great! I’m not too keen on overly thick soup so this method was the best for me. This dish is so easy plus the flavour itself is great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your experience, Debbie. We’re glad you enjoyed!

  11. Lisa says

    This was an easy, nourishing, flavorful soup! We doubled the chickpeas for more protein which made the soup more like a stew……which we really liked! And, I forgot to get the thyme sprigs so I just used 1 tsp of dried time. It turned out delicious! I served this with slices of toasted, garlic sourdough bread. The whole family enjoyed it!!

  12. Atriox says

    Hello there. I made this soup today and it was delicious. I have a quick question: is the broth supposed to be thick and starchy because of the noodles? I used gf brown rice noodles if that makes a difference. My broth is really thick.
    Thank you.

  13. Siuwai Man says

    Thank you, thank you, thank you! The whole family was sleeping under the weather and it hit the spot! So comforting and it warms the soul.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review! We’re so glad you and your family enjoyed it!

  14. Nina says

    Another MB favorite! Healthy, simple and easy, nutritious and flavorful! Just made it this week and my meat eating husband had multiple bowls, he loved the broth. I used a variation of of your homemade broth (no tom paste though so I could keep it a lighter color but did use about 4 TB nutritional yeast). I ended up using probably closer to 10 cups of broth as my noodles (regular spaghetti noodles cut in half) soaked up a lot. I used olive oil, added extra garlic, used lots of dried thyme as I was out of fresh. Big pinches of fresh cracked pepper and salt at the end with juice from a few lemons. The flavors were so good, the texture of the noodles and veg perfect and it was just as delicious the next day! I did add tumeric (about 2 tsp) to boost the “golden” color like traditional chicken noodle soup and it just made the flavor even better. I found this dish very satisfying – thanks MB!

  15. Janet says

    The broth is so tasty! But 8 oz of noodles is too much. I will use a lot less next time as it soaked up all the broth. Thanks for the recipe! :o)

    • Maria says

      I find when making a soup with pasta its best to cook it on the side and then add to your bowl when ready to serve. Otherwise it does soak up the broth and soggy

  16. ITA says

    Preparé la sopa cambiando la zanahoria por pimiento morrón rojo y amarillo, no utilizé la pimienta ya que no me gusta el sabor; la sopa quedó excelente.

  17. Emma says

    Wow so good!! I haven’t had chicken soup for 10+ years so this really hit the spot!! I only modified a few things – I found vegetarian chicken soup powder at a bulk store which was extra flavourful compared to regular veggie broth plus I added some dehydrated veggies that I also found at a bulk store like many dry soups have and was so good! I did this also because I skipped the celery! I suggest maybe adding a little more broth/water as there wasn’t much broth left after cooking because the noodles sucked it all up. Definitely saving this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your modifications, Emma. So glad you enjoyed!

  18. Lauren says

    This is excellent. I was skeptical to make this soup without chicken. I followed the recipe as is and it’s fantastic, even better than if there was chicken.

  19. Katie says

    Made the soup today for my sick toddler.. it’s absolutely delicious! I followed the recommendation of another reviewer and added about a teaspoon of turmeric for color and for flavor. I also used a combination of onion and leeks since I had them in my fridge. Perhaps our favorite addition was the use of dinosaur shaped pasta, which definitely lifted my little one’s spirits. Thank you for this awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna! Depending on your brand of noodles, they may absorb some broth and get a bit softer, but we usually find that it isn’t a deal breaker. Hope this helps!

  20. Nouranlkd says

    Super easy and comforting!
    It took me no time to put this together and I even subbed out some veggies with what I had on hand. I also added a touch of turmeric for colour and flavour.
    Will definitely make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it and we love that addition! Thank you for sharing, Nouranel! xo

  21. Rebecca says

    We’ve made this recipe twice now and really enjoyed it. We added a bit of white wine and cooked the chickpeas from dried. A great soup for a cold day. Thank you!

  22. margot says

    made this soup and it was delicious!!!

    doubled the spices (fresh and dry) cause i like it spicy and used Trader Joe’s trofie pasta, which was the perfect size for soup!

  23. Elise says

    We absolutely loved this soup. It’s delicious and very comforting and super easy to make! The whole family loved it. It will definitely be on rotation for us this winter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Elise. Thank you for sharing! xo

  24. Patti says

    This is another amazing recipe! Since I had it in my pantry, I used Better than Bouillon’s No-Chicken broth. So good!
    Thanks, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Patti. Thanks so much for sharing! xo

  25. Diana says

    This soup got me through a really nasty cold. I made it exactly as instructed and it’s perfection. Like a warm hug in a bowl. In dark times, I know I can count on it again. haha!

  26. Patti says

    This is sooo good! As a vegetarian, I have truly missed good old chicken noodle soup and hadn’t found a satisfying alternative. Until this one! So glad there are still some cold nights for making this soup!

  27. Emily says

    I made this in the instant pot because I like using dried beans over canned beans. We added the GF noodles after we do a quick release and added a handful of green cabbage. Perfect light soup, delicious flavor. Used Italian spices instead of fresh and also a dash of smoked paprika.

  28. Maia says

    I made this and added fennel, mushrooms, and potato! It was super good and comforting! I also used sage because I didn’t have thyme and it paired nicely

  29. Catherine says

    I love, love, love this recipe! This is the second time I made it and I will eat it every day until it’s gone. I make it with the MB DIY Veggie Broth. I’m not GF, so I used more like 12 cups of broth and the noodles just plumped up.

  30. Susan says

    This was so delicious. Based on other’s comments, I put the noodles in during the last twelve minutes and it was perfect. I will make this again and I’m looking forward to experimenting with the addition of other vegetables. Thanks!

  31. Bonnie Stowe says

    I made this on Wednesday. Delicious. I just had it for the third time. My non-vegan family members also enjoyed it. I used lentil rotini because that was what I had, and it needed a little more cooking. I think next time I will boil it separately just because it needs so much more cooking time. This is definitely a keeper. All the recipes for my menu plan next week are coming from your site. Thanks.

  32. Iralyn says

    Very easy and tasty! It didn’t knock my socks off (personal requirement for a 5 star), but we will definitely be making it again since it was so easy and our toddler enjoyed it as well. I liked that I could keep it vegetarian for my husband and I and just add some chicken for our daughter. The only other thing that makes it a 4 star instead of 5 to me is the noodle consistency. They were falling apart a little at the end, even though I used the time on the noodle bag when cooking them. I think next time I may try adding them later on or maybe boiling them for half the time that’s on the bag since they’ll be sitting in the hot liquid while it simmers. I also think this would be taken up a notch with homemade stock/broth, instead of store-bought like I used.

  33. Tana says

    This is one of my favorites from the cookbook. I make it, eat it for days then freeze any leftovers. It always turns out perfect and has so much flavor!

  34. Jude says

    I’ve made this twice now – a really comforting dish, like a warm hug… in a bowl! Thanks very much xx

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Sandra. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  35. Christine Weyant says

    Love this recipe! First time I made it I followed it explicitly. The second time I added a few extras. Both ways are amazing and I think its a great base to utilize your produce that’s on the way out. This week I added sweet corn to the soup. I put a handful of raw spinach leaves in the bowl before serving to wilt. And added a generous amount of hot sauce at serving. So addicting, filling and satisfying!

  36. Brie says

    Tasty soup. Only had cavatapi available for it which made the soup very noodle heavy, but there’s nothing wrong with lots of noodles! Didn’t change a thing from the recipe, perfect as-is.

  37. Tara says

    I made this recipe for my boyfriend and it was an instant hit! Added some veggie chik’n strips for extra protein. This recipe is one of our new winter staples!

  38. Jen says

    After a horrific weak of weather here in Austin, TX, power and water outages and currently still under a boil water notice, this soup was exactly what I needed. We are dealing with empty grocery shelves AGAIN so no celery but I had a red pepper and subbed with that. I used Pacific Organic Low Sodium veg broth, added a can of TJ jackfruit that I shredded, and used Banza chickpea rice for added protein so chickpea “rice” soup and I could feel my anxieties start to fade while I enjoyed this last night. Thank you for sharing your wonderful recipes and all you do! This soup is one that I will continue to make as it was simple, flavorful, filling and just felt good for my soul!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you went through that, Jen! But we’re so glad this soup could bring some comfort. Thanks for the lovely review and for sharing your modifications! xo

  39. Jen says

    This was delicious! I didn’t have a bay leaf so I skipped that ingredient and I added fresh spinach at the end. Will definitely make it again. Thank you!

  40. Karyn Quackenbush says

    Just made this today!! Its been snowing quite a bit here in NYC and I was looking for some comfort. This recipe did not disappoint!!! Fantastic!! All of your recipes are simply amazing!!!
    Thanks again for all you share,

  41. Sharon says

    I made this yesterday and it is delicious! We will have enough for 3 or 4 nights. I used angel hair pasta and also Trader Joe’s Vegan Chickenless Seasoning. Served with my husband’s homemade bread. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sharon. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Emily McLeod says

    This was a fabulous recipe! We didn’t have any noodles, so I substituted wild rice and it was delicious. It really hit the spot as far as comfort food. Love your recipes!

  43. Anna says

    Made this today during a frozen day in Austin to use what I had on hand. Very easy, tasty and adaptable while my city is under a winter weather siege.

  44. Lauren says

    This was so delicious, thank you!! Chicken noodle soup is one of the only foods I’ve really missed and haven’t been able to recreate since I stopped eating meat, and this totally recreated (and improved on) the classic version for me. We all need a good nostalgic comfort meal right now, and this came together so easily with very few dishes.

  45. Vegan4life says

    This was a winner! So flavorful, easy ingredients, and hearty without being heavy. I used Better than Bouillon No Chicken Base instead of vegetable broth but otherwise made it exactly as written. Wouldn’t change a thing & will definitely make it again. Served it with crusty vegan garlic bread. Yum!

  46. Kay says

    This was amazing. Thank you!
    I made it with store-bought broth and it was great. Very warming.
    I will try your DIY broth as I am sure that will take it to the next level. Am I right?
    Thanks again. 😍

  47. Kristen says

    Loved this recipe! I was amazed at how much it tasted like classic chicken noodle. It was definitely a thick soup even with the full 8 cups of broth, but it was extra comforting for a cold night. Also used Banza spaghetti for a double-chickpea protein punch!

  48. Christine says

    This was really excellent. I used Better Than Bouillon vegan no-chicken broth base. Also used a whole onion so I didn’t have a half an onion leftover. Would recommend that anyone fixing this keep an eye on the amount of time required to cook the pasta they choose. Otherwise, could end up with some soggy pasta. My husband also enjoyed this recipe very much. I was amazed at how much flavor it had when there was no meat involved.

  49. Jen says

    I made this tonight and my boyfriend said it’s better than any chicken noodle soup he’s ever had. I agree with him, your recipes never disappoint. I made it exactly like you said (gluten free noodles) and it was very good. This will be a staple in our home. Thanks again!

  50. Lindy says

    This was so comforting! Since I am gluten free and also eat some chicken, I used brown rice/quinoa fusilli and chicken bone broth and it turned out really delicious! I think adding a bit more liquid and putting the pasta in later would help when using gluten free pasta, as there wasn’t much liquid left after doing 8 cups and the noodles were a little too soft. It was lovely topped with some parsley.

  51. Lorraine says

    I made the chickpea noodle soup. It was excellent. I find it difficult to make meals for myself as I live alone and don’t always feel like making a big meal so I usually make a one dish meal that I can portion into smaller meals.I’ve tried some of your other recipes And really enjoy them as well. I’ve been a vegetarian for over30 years and it’s nice to find simple easy but healthy things to try

  52. Abby says

    I had a bad cold this past week and my roommate made me this soup. It was wonderful! The flavors were perfect and it was nourishing and healing. I have been craving a chicken soup but since going plant based haven’t found a good replacement. Now my search is over. Thank you for, once again, another wonderful and delicious recipe and for putting it out right when I was sick ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, what a kind roommate! We’re so glad you enjoyed it and hope you feel better soon =) Thanks for the lovely review, Abby!

  53. Lexie says

    Super yummy! I used fusilli and 2 tsp of dried thyme since that’s what I had and added a bit of white miso. The fusilli absorbed a lot of broth, but I didn’t mind as I like a thicker soup. Thanks for another great recipe!

  54. Chris says

    I made this with zoodles (zucchini noodles) so I just simmered the broth without noodles and heated up the zoodles at the very end! It was great! I took a picture- but don’t have social media accounts so I don’t know how to send it.

    It was great and filling! Loved it and thank you!

  55. Victoria says

    I made this for dinner tonight and it was AMAZING! Before I was vegan, I loved chicken noodle soup when feeling under the weather – this is a fantastic substitute. Daughters (7 & 9) and husband loved it too. This is going to be a new staple. So easy to make and ingredients I already had too :-D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Victoria. Thanks so much for the lovely review!

  56. Caroline Cook says

    Tasty! I used a low sodium store bought broth and orzo. I suggest if you decide on orzo to cut back a smidge on the pasta. I forgot how much it expands!

  57. Julia says

    Yummy winter treat, approved by the whole family (pickiest eaters included). Did not change a thing. Perfect as is. 🎊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Julia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Sibyl says

    I made this today in New England while we’re in the middle of a snow storm and it was the right amount of cozy for the day. I wound up using linguine which worked just fine. I like the celery but don’t often have use for it outside of soup so am trying to think about something else to put in it’s place.

  59. Sage says

    I had a rough day of feeling unwell…all I wanted was some soup …saw this and immediately knew this was the one!
    Followed the recipe exactly but threw in half a courgette (super finely sliced) . OH.MY.GOODNESS…. amazing! Just everything I wanted in a soup, it makes 4 generous portions (even if I did add just over half of the spaghetti because thats all I had in ) this is going to be a new favourite! I’ve put half the batch in the freezer and will have another bowl today!

  60. Vicky says

    Made this a little earlier and went to buy bread. When serving the bowls for dinner all the broth was soaked up by the noodles, bummer! It was more like a soggy noodle dish intead of soup and the taste wasn’t great either unfortunately. I followed the recipe’ s quantities so not sure why this happened, maybe the different noodle shape that takes up more liquid? As for the taste…maybe the broth I used wasn’t great. What broth brand do you recommend ? (I ran out of the home made broth) thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky, we’d suggest Pacific brand broth or this homemade broth (minus miso) for best flavor. It could be that the noodles were more absorbent. We’d suggest trying another brand. Hope that helps!

  61. Sahara says

    Or, instead of chickpeas AND noodles, you can use Banza chickpea rotini—an absolutely divine pasta you’d never know was made from beans—and get benefit of protein and pleasure of pasta with one product :-)

  62. Christina says

    Made this for dinner tonight. We didn’t have any fresh thyme so subbed with just under a teaspoon of dried. Used 8 cups of veg broth because I used a whole 12 oz package of brown rice fusilli pasta. Totally delicious. Definitely scratches the itch for chicken noodle/comfort food. We’re a veg family with an 18 month old so this was a perfect family meal. Truly love your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Christina. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Sandra says

    Delicious. I would use fewer noodles next time, but it’s still good as-is. My only gripe is with the photos: I’ve never in my life seen a vegan broth that looks just like chicken broth. My favorite thing about it is that it’s very tasty but doesn’t take a long time to make.

    I did add a bit of turmeric because it’s not only healthy, but gives a nice color. I didn’t have sprig of thyme so I used some Penzey’s dried thyme. Other than that I pretty much followed it to the letter, and it’s a great soup for a snow day. Which we’re having tomorrow!

  64. Vernon Hardapple says

    This was quite nourishing and delicious. I would love suggestions on what we could use to kick up the spice a bit. Do you think white miso would compliment this (I love what it adds to other recipes in which I’ve used it)?

  65. Jess says

    This one is in the Everyday Cooking book and I’ve been making it regularly for years. LOVE IT, and these are common ingredients that I usually have on hand.

  66. Katie says

    This looks great… I don’t have any fresh Thyme right now – do you know how much dry thyme would be a good sub?

  67. Justine says

    Is there a certain pasta type you recommmend (lentil, chickpea, wheat, etc) Worried brown rice pasta will disintegrate in the soup?