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!
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.
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!
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).
We hope you LOVE this chickpea noodle soup! It’s:
Easy to prepare
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
- 1-Pot Vegan Minestrone (Gluten-Free)
- Curried Butternut Squash Soup
- Cozy Thai-Inspired Chicken Noodle Soup (not vegan)
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!
1-Pot Chickpea Noodle Soup
- 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
- Sourdough bread or gluten-free bread
- Fresh parsley or thyme
- 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.
*Nutrition information is a rough estimate calculated with avocado oil and white spaghetti noodles, and without optional ingredients.