Chickpea noodle soup that is full of incredible flavors. This plant-based/ vegan version of the classic chicken noodle soup uses chickpeas as the protein of choice. A delicious soup that is full of herbs and spices is the perfect base for this soup. It is also full of veggies and makes for a great, healthy dinner.
Chicken noodle soup is a classic, comfort food, especially during the cooler months. Luckily, it is super easy to make a soup that is completely plant-based/vegan and vegetarian friendly with all of those some delicious flavors.
I replaced the chicken with chickpeas for a good source of added protein. Chickpeas work great as substitutes for what would typically be chicken in recipes. Not only do they have various health benefits, they have a fairly neutral flavor and work well in countless recipes. I use chickpeas in place of chicken in other soup recipes like my white bean chile verde and tortilla soup.
Additionally, I like to include the chickpea liquid, aka aquafaba, in the soup. It adds some extra nutrients and gives it more flavor.
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Alterations
It is also full of wonderful herbs and spices like ground celery seed, dill weed, thyme, nutritional yeast and garlic. Not only do herbs and spices have healing properties and various health benefits, they make this chickpea noodle soup so flavorful. If you don’t have all of them, you can omit, though your soup may not be as flavorful.
If you are gluten free, use gluten free noodles.
This recipe makes a lot of soup, which is great if your trying to feed a big family. If not, you can always half the recipe or freeze your leftovers. This makes for a super easy dinner for when you don’t feel like cooking.
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Chickpea Noodle Soup
Ingredients
- 2 1/2 large carrots
- 1-2 celery stalks
- 1 onion
- 4 garlic cloves
- 14 cups water or vegetable stock
- 1 lb dry chickpeas (keep liquid)
- 1 box spiral noodles (16 oz)
- 1 1/2 tbs tapioca starch + 1/3 cup of cold water
- 1/2 tsp ground celery seed
- 1 tsp garlic powder
- 1 tsp dill weed
- 1 tsp thyme
- 1 tbs nutritional yeast
- 3 tsp salt
- 1 tsp pepper
Instructions
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Chop carrots, celery stalks and onion. Add chop vegetables to a stock pot over medium heat and add pressed garlic cloves. Saute until soft.
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Add water or vegetable stock and bring to a boil. Then, add noodles and cook until soft.
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Once you have cooked your chickpeas, add to pot along with the aquafaba (chickpea liquid) and stir to combine everything. Stir in ground celery seed, garlic powder, dill weed, thyme, nutritional yeast, salt and pepper.
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In a separate bowl, stir together cold water and tapioca starch until there are no clumps. Mix into the soup. This works to thicken the soup, but is optional.
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Let cook for about 10 minutes, then serve.
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