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Bowl of Chickpea Noodle Soup

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


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.


  • 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


  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.


*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.