We are taking all the comforts of a classic childhood favorite soup and adding a wholesome vegan twist. This ultra-soothing Chickpea Noodle Soup is brimming with noodle goodness, nourishing veggies, and cozy broth that is sure make your belly happy. Perfect for every day of the week, this one pot wonder is sure to boost your immune system and soothe your soul; comfort soup at is finest!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

When you are craving that classic childhood soup with a Whole Food Plant Based twist, this recipe fits just the ticket and more! Delicious, comforting, and hearty, this soup is filled with nutritious veggies, wfpb noodles, and savory spices.

The beauty of this soup is that you can add or subtract any of the veggies, and it will still taste amazing! It’s just that kind of soup – ultra-customizable.

Fighting off colds and flu

It’s officially cold and flu season and we are fighting the cold weather. When you live in the northern hemisphere, it’s funny how much the weather dictates what we eat.

This cold snap had me thinking about warming soup. I’m always trying to feed Michael soups.  He is a school resource officer, he works in the schools (elementary, middle school, and high school) with the kids who always have colds, etc. This soup is the perfect comfort soup after a long day at school!

I am trying to get Michael to eat more Whole Food Plant Based so he can build up his immune system. I sneak healthy foods into his meals whenever I can. Lol He is a picky eater.

Out of all the veggies (besides potatoes, of course), he loves celery. Weird, right? I am always pushing celery at him, not to mention a bunch of veggies in delicious soups like this one.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here!

Monkey makes a mean soup. I love this soup; it hits the spot so perfectly. TP109 ate it all up too! This soup looks like a bowl of healthiness! With all those wholesome veggies, hearty chickpeas, and nutrient-packed baby spinach bathed in a simple, flavorful broth, it’s sure to have you falling in love too.

We absolutely loved it topped with our Vegan Parmesan Cheese, but nutritional yeast is super yummy as well. TP loves our Vegan Parmesan Cheese, every time he eats it, he has to remark about how much he loves it and how it is the perfect alternative to real Parmesan cheese.

If you try this wholesome recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Looking for more comforting soups?

• Deconstructed Vegan Wonton Soup
• Lemony Chickpea Rice Soup
• Tuscan Kale Potato Bean Soup
• Easy Vegan Ramen 
• Healthy Minestrone 
• Veggie Miso Soup 
• Cabbage Potato Bean Soup

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• Stock pot to boil the noodles

Chickpea Noodle Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 3-4 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

We are taking all the comforts of a classic childhood favorite soup and adding a wholesome vegan twist. This ultra-soothing Chickpea Noodle Soup is brimming with noodle goodness, nourishing veggies, and cozy broth that is sure make your belly happy. Perfect for every day of the week, this one pot wonder is sure to boost your immune system and soothe your soul; comfort soup at is finest!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 cup yellow onions, fine dice
• ¾ cup celery, small dice
• 1 cup carrots, small dice
• 1 Tablespoon minced garlic
• 2 ½ cups vegetable broth *
• 3 ½ cups water (or broth)
• 1 Tablespoon lemon juice *
• 1 Tablespoon white miso *
• 2 Tablespoons nutritional yeast
• 1 to 2 cups GF dried pasta (or pasta of choice) *
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
• 2 to 3 cups fresh baby spinach, chopped (optional) *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 teaspoons dried crushed thyme leaves (+/-) *
• 2 bay leaves
• 1/8 teaspoon dried crushed rosemary (+/-) *
• 1/8 teaspoon dried rubbed sage (optional)
• 2 teaspoons dried parsley
• Pinch nutmeg (optional)
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Optional Ingredients:

• Chopped fresh parsley
• Vegan Parmesan Cheese (or nutritional yeast)
• Red pepper flake

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, celery, and carrots sauté over medium-high heat for 7 to 9 minutes, you want the veggies soft. Add a splash of water (or broth) if the veggies start to stick and/or to prevent burning.
3. Then add the minced garlic, and sauté for one minute. Next add all the remaining ingredients (except for the spinach), simmer over medium heat for 10 minutes or until the veggies (and pasta) are perfectly tender.   (See notes on pasta)
4. Taste test and add additional seasoning to achieve the desired flavor. Stir in the chopped spinach, simmer for several minutes until everything is heated through. Discard bay leaf.
5. Top with a sprinkle of freshly chopped parsley, red pepper flakes and Vegan Parmesan Cheese.

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Notes

*TIPS:  1) Finely dice the veggies so they cook faster.  We do not like to crunch on semi-cooked veggies. For this soup, we prefer perfectly tender veggies.  2) Cook the pasta separately, this prevents the pasta from drinking up all the broth.  3) Add the spinach at the very end as it tends to neutralize all the amazing spices and herbs that are added. 4) Taste test the broth to achieve the perfect blend of herbs and spices to suit your personal preferences. 5) Make sure the veggies are perfectly tender before adding the cooked pasta to the broth.  If you add the pasta too soon and the veggies aren’t soft, then the pasta will drink up more broth and become too soft.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Dried Thyme Crushed Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*Dried Rosemary:  We used 1/8 teaspoon of dried crushed rosemary; if you use ground rosemary, then you may wish to add less. Start low and build your flavors.  You can always add more, but you can’t take away.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Lemon Juice:  The amount of lemon juice used in this recipe is based upon personal preference.  We enjoyed the small hint of lemon freshness to this soup.  Others may prefer more, some less.  Feel free to adjust accordingly.

*Gluten Free Pasta (or pasta in general):  Typically, you can place the dry pasta directly into the soup broth to cook; however, if using a gluten free pasta, it tends to release a lot of starch and makes the broth cloudy and very starchy.  If using a gluten free pasta, you may wish to cook your pasta separately, then drain and rinse the pasta really well, then add the cooked pasta in at Step 4.  That is what we did as we used a gluten free brown rice spiral pasta.  If adding the pasta directly to the soup, you may need to increase the liquids as pasta tends to drink up all the broth.  Again, we like to cook the pasta separate.  We feel the end result is superior when the pasta is cooked separately. This statement also applies to non-gluten free pasta.

*Amount of Pasta:  The amount of pasta used is really a personal preference.  If you like a nice brothy soup, use 1 cup. If you enjoy the heartiness of a nice amount of pasta with less broth, use 2 cups.

*Spinach:  Fresh spinach is a natural flavor neutralizer.  The longer it cooks in the broth, the more mellow the spices and herbs become.  You may find you need to ramp up the herbs and spices if the spinach cooks for a longer period of time.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  3 to 4

*Storage:  Refrigerate and use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.