There’s something undeniably comforting about a bowl of Vegan Chickpea Noodle Soup. Maybe it’s the steamy aroma wafting through the kitchen, or that first spoonful that feels like a hug from the inside out. Either way, if you’re craving a little warmth without the fuss (and without the animal products), this one-pot vegan recipe is about to become your new go-to.
This soup is a dream for busy folks—especially moms juggling dinner between soccer practice and laundry piles, or professionals wanting something hearty but healthy after a long workday. With just a handful of pantry staples, you can whip up this nourishing bowl in 30 minutes flat. Yes, really.
And here’s the kicker: it’s not just good-for-you food—it’s feel-good food. Think classic chicken noodle vibes, but completely plant-based, protein-packed, and oh-so-satisfying. Whether you’re diving into Meatless Monday or going full-on vegan, this plant-based soup is a flavor-packed lifesaver you’ll want to make on repeat.
Why You’ll Love This Vegan Chickpea Noodle Soup
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It’s ridiculously easy. One pot, minimal chopping, and dinner is done.
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It’s healthy comfort food. Nourishing, warm, and loaded with flavor—not sodium.
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Kid-approved. Mild but flavorful enough for picky palates.
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Perfect for meal prep. It reheats beautifully, making your future self very happy.
Vegan Chickpea Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Chickpea Noodle Soup is pure comfort in a bowl — cozy, nourishing, and full of flavor. It’s a one-pot plant-based twist on the classic chicken noodle soup, featuring chickpeas for protein, tender veggies, and slurp-worthy noodles simmered in a savory broth. Ready in just 30 minutes, it’s perfect for busy weeknights, cold days, or when you just need something warm and soothing.
Ingredients
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1 medium onion, diced
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1 medium carrot, diced
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1 celery stalk, diced
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3 cloves garlic, minced
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1 tbsp oil or water (for sautéing)
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7 cups water or low-sodium vegetable broth
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2 vegan bouillon cubes
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⅛ tsp cayenne or ¼ tsp red pepper flakes
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1 tsp dried thyme
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp paprika
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1 can chickpeas, drained and rinsed
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4 oz angel hair pasta, broken into small pieces
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2 tsp tamari
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2 tsp tahini or olive oil
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1 tsp maple syrup
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1 tsp salt (or to taste)
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15 turns of black pepper
Instructions
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Sauté the aromatics: In a large soup pot, heat oil or water over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until soft and fragrant. Stir in garlic and cook 1 more minute.
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Simmer the base: Pour in broth or water, then add bouillon cubes, chickpeas, cayenne, thyme, garlic powder, onion powder, and paprika. Bring to a boil, reduce heat, and simmer 8–10 minutes.
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Add the noodles: Add angel hair pasta and cook 3–4 minutes until al dente.
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Finish with flavor: Stir in tamari, tahini (or olive oil), maple syrup, salt, and black pepper. Adjust seasoning as needed.
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Serve: Ladle into bowls and serve hot. Optional toppings: vegan parmesan, lemon juice, or a drizzle of olive oil.
Notes
Swap angel hair for any small pasta such as orzo, ditalini, or broken spaghetti.
Add spinach or kale at the end for extra greens.
For a creamier version, add a splash of canned coconut milk.
Store leftovers in the fridge for up to 4 days or freeze the soup base (without noodles) for longer storage.
Reheat with a bit of broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients You’ll Need
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1 medium onion, diced
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1 medium carrot, diced
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1 celery stalk, diced
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3 cloves garlic, minced
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1 tbsp oil or water (for sautéing)
-
7 cups water or low-sodium vegetable broth
-
2 vegan bouillon cubes
-
⅛ tsp cayenne or ¼ tsp red pepper flakes
-
1 tsp dried thyme
-
2 tsp garlic powder
-
2 tsp onion powder
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1 tsp paprika
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1 can chickpeas, drained and rinsed
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4 oz angel hair pasta, broken into small pieces
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2 tsp tamari
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2 tsp tahini or olive oil
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1 tsp maple syrup
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1 tsp salt (or to taste)
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15 turns of black pepper
Step-by-Step: How to Make This One-Pot Vegan Recipe
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Sauté the aromatics: In a large soup pot, heat your oil or water over medium. Toss in the onion, carrot, and celery with a pinch of salt. Cook for about 5–7 minutes, stirring now and then, until soft and fragrant. Add the garlic and sauté for another minute.
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Simmer the base: Pour in the broth or water, then add bouillon cubes, chickpeas, cayenne, thyme, garlic powder, onion powder, and paprika. Stir well. Bring to a boil, then reduce the heat and simmer for 8–10 minutes—just enough time to soften the veggies and let the flavors cozy up.
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Add the noodles: Toss in the angel hair pasta and cook for 3–4 minutes, stirring gently, until the noodles are just al dente. No mush here, folks!
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Finish with flavor: Stir in tamari, tahini, maple syrup, salt, and black pepper. Give it a taste and tweak the seasoning if needed.
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Serve it up: Ladle into bowls and serve hot. Optional but delicious: a sprinkle of vegan parmesan, a squeeze of lemon, or an extra drizzle of olive oil.
Helpful Tips for the Best Vegan Chickpea Noodle Soup
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Short on time? Use pre-chopped mirepoix mix (that onion-carrot-celery blend) from the grocery store.
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Out of angel hair? Swap with spaghetti, fideo, or even broken lasagna sheets for a rustic vibe.
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Want more veggies? Stir in spinach or kale at the end for a green boost.
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Make it creamier. A splash of canned coconut milk adds richness without dairy.
And if your soup thickens too much as it sits (thanks, noodles), just add a splash of broth when reheating.
From My Kitchen to Yours: Why This Soup Means So Much
This vegan chickpea noodle soup was born out of necessity—and a craving. One chilly weeknight, I had no plan, a nearly-empty fridge, and a hungry family. With a few staples and a dash of creativity, I tossed everything into one pot, hoping for the best.
To my surprise? The kids devoured it. My husband asked for seconds. And I got to sit down, enjoy a bowl, and feel like maybe I did have it all under control—if only for that one meal.
Since then, it’s become our weeknight hero. I make it when I’m low on energy, when someone has the sniffles, or just when I need something that feels like a warm blanket.
What to Serve with This Healthy Comfort Food
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Crusty bread is practically mandatory. Try sourdough, a warm baguette, or whole-grain toast.
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Simple side salad with a lemony vinaigrette for contrast and crunch.
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Roasted veggies like Brussels sprouts or cauliflower pair beautifully.
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A glass of white wine or a mug of herbal tea, depending on the mood (or the kind of day you’ve had!).
How to Store This Soup
Leftovers? Lucky you.
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Fridge: Let the soup cool completely, then store in an airtight container. It’ll keep for up to 4 days. Note: the noodles might soak up the broth a bit, but it’s easy to thin out with a splash of water or broth.
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Freezer: Want to freeze it? I recommend doing so before adding the pasta. That way, your noodles don’t turn into mush. Freeze in portions for easy weeknight dinners.
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Reheating: Warm gently on the stove or in the microwave, stirring occasionally. Add more broth if it needs loosening up.
FAQs
Can I substitute the angel hair pasta?
Absolutely! Use any small pasta you like—ditalini, orzo, even alphabet pasta if you’ve got kiddos to impress.
Can I make this gluten-free?
Yes! Use gluten-free pasta and double-check that your bouillon and tamari are GF-friendly.
How can I add more protein?
Chickpeas already bring the plant-based power, but you could also stir in cooked lentils or top with tofu cubes.
Is this soup spicy?
Only a teeny bit—just enough to warm you up. But feel free to skip the cayenne if your family prefers it mild.
Ready to Fall in Love with Vegan Chickpea Noodle Soup?
There’s something magical about a bowl of vegan chickpea noodle soup—especially when it checks all the boxes: quick, hearty, plant-based, and undeniably comforting. Whether you’re serving it up to a hungry crowd or sneaking off with a bowl for some much-needed “me time,” this easy weeknight dinner is pure gold.
So go ahead, tie on that apron. There’s a warm bowl of goodness waiting for you—and trust me, your taste buds (and your to-do list) will thank you.
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