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    Home » Recipes » Soup & Salad

    Chunky Chickpea Noodle Soup

    Published: Mar 17, 2017 · Modified: Jul 24, 2018 by Lauren · This post may contain affiliate links · 13 Comments

    Jump to Recipe  ↓

    Thick and chunky noodle soup with a vegan twist! Chickpeas replace chicken in this dish by adding protein and flavor. An easy, healthy recipe that my kids love!

    Chunky Chickpea Noodle Soup

    I think we can agree that kids love noodles!

    Texture, taste, shape, size, and color are all contributing reasons for their universal appeal.

    If ever I'm in a bind for lunch or dinner, I grab a bag of pasta, knowing my girls will be happy.

    Chunky Chickpea Noodle Soup

    In the past, I've created a few recipes around the truRoots product line, and today, I'm here with another one.

    In addition to sprouted grains and legumes, truRoots has a great selection of gluten-free pastas. Made from ingredients like red lentils, green peas, quinoa, and brown rice, there is likely a choice for you no matter what allergies you have.

    This soup came about as a result of literally using what I had in the house to make a healthy lunch for the girls.

    I had no animal protein ready, and the fridge was pretty bare, so I turned to my ol' reliable bag of pasta.

    Chunky Chickpea Noodle Soup

    I had remembered seeing a recipe for chickpea noodle soup in a vegan book I own, and decided to take the idea and create my own version.

    Despite my hesitation with how this would be received, it was a surprising hit! It came together quick and easy and even the hubs enjoyed it. (FYI, the hubby does not do vegan easily.)

    He even took the leftovers to work the next day!

    Related image

    Shocking, I know.

    This soup has a thick and chunky consistency that really sticks to your bones! Because I originally made this for my kids, I kept the onion and garlic to a minimum. I've found that my kids do better with simpler tastes and flavors.

    Serve this with a side of my Buckwheat and Quinoa Bread for a filling and protein-packed meal that is totally vegan-friendly!

    Chunky Chickpea Noodle Soup
    Print Recipe
    5 from 1 vote

    Chunky Chickpea Noodle Soup

    Thick and chunky noodle soup with a vegan twist! Chickpeas replace chicken in this dish by adding protein and flavor. An easy, healthy recipe that my kids love!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Soup
    Cuisine: Vegan
    Servings: 6 bowls
    Calories: 153kcal
    Author: Lauren Goslin

    Ingredients

    • 2 T . butter or olive oil
    • ½ medium yellow onion , chopped
    • 1 garlic clove , minced
    • 2 carrots , chopped
    • 1 c . celery , chopped
    • ½ t . dried basil
    • ½ t . dried oregano
    • 1 t . sea salt , plus more to taste
    • black pepper , to taste
    • 1 bay leaf
    • 6 c . water or broth
    • 8 ounces pasta of your choice (see Notes)
    • 15 ounce can chickpeas , rinsed and drained
    • 3 T . fresh parsley , chopped

    Instructions

    • Heat the butter or oil in a large pot.
    • Saute the onion, garlic, carrot, and celery for about five minutes, until softened.
    • Stir in the salt, pepper, bay leaf, and spices.
    • Add in the water or broth and bring the mix to a boil.
    • Add in the pasta.
    • Lower the heat to a simmer and cook the soup until pasta is al dente (check your package directions for this time; should be around 8-15 minutes).
    • Stir in the chickpeas and heat through.
    • Stir in the parsley.
    • Taste for seasoning.
    • Enjoy!

    Notes

    Fat: 4.8 g  Carbs: 23.3 g  Sugar: 1.8 g  Protein: 4.7 g; Nutrition facts based on using butter and one teaspoon sea salt. WW SmartPoints: 5

    Nutrition

    Calories: 153kcal

    Notes:

    Recipe inspired by this book

    I used truRoots Ancient Grain Spaghetti for the pictures. I also like Trader Joe's brown rice pastas.

    Chunky Chickpea Noodle Soup

    Shared with: Healthy Vegan Friday

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    Filed Under: Soup & Salad

    Reader Interactions

    Comments

    1. Miss Cleo

      April 27, 2017 at 10:02 am

      Looks delicious! I'm trying to eat more vegan recipes, so I'll definitely give this a shot.

      Reply
    2. deryn from running on real food

      April 01, 2017 at 4:21 pm

      This looks so good! The weather just doesn't want to turn to Spring in Vancouver this year so I need to make this asap, it's still so chilly. The consistency looks perfect. I can't remember the last time I had chicken noodle soup! Thanks!!

      Reply
      • Lauren

        April 02, 2017 at 5:59 pm

        Thanks girl! 🙂

        Reply
    3. Sammi Ricke

      March 19, 2017 at 7:29 pm

      Lauren, you are so creative!! I am loving this new recipe and can't wait to see what my family thinks of it. They seem to like chickpeas in a stew I make so I think they will really like this as well. Thanks girl!

      Reply
    4. kimmythevegan

      March 19, 2017 at 3:57 pm

      What a great sounding soup. I have made a similar soup before myself. I really love a good soup in the winter, especially one with veggies & protein. I'm all about quick & easy meals these days too.
      Thanks so much for sharing at Healthy Vegan Fridays, Lauren. I'm pinning & sharing.
      I hope you're having a wonderful weekend!

      Reply
    5. Barbara Ann Paradise

      March 19, 2017 at 2:45 pm

      This looks sooooo beautiful for my 1 and 3 y.o. grandchildren. Why does it look so creamy? There is no roux and no milk/cream. I will try this tomorrow with some ditalini, since that is their favorite pasta. Thank you.

      Reply
      • Lauren

        March 19, 2017 at 6:07 pm

        Thank you Barbara! The creaminess comes from the starch in the noodles. It naturally releases upon being stirred. I hope you and your grandchildren enjoy it if you try it!

        Reply
        • Barbara Ann Paradise

          March 19, 2017 at 6:12 pm

          Tomorrow night's supper. With some cornbread. I'm always looking for kid-friendly recipes. Thank you so much.

          Reply
    6. Luci

      March 17, 2017 at 8:43 am

      This recipe looks great especially for Lent. I will try it soon. Thanks Laura.

      Reply
      • Lauren

        March 17, 2017 at 9:24 am

        Thanks Luci, I hope you enjoy it!

        Reply

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