Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.

Recipe Summary

20 mins
40 mins
1 hr
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.

  • Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.

  • While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.

  • Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Cook's Notes:

Feel free to use thyme in place of herbes de Provence.

Add salt if you are using reduced-sodium broth and/or chickpeas.

Nutrition Facts

276 calories; protein 9.4g; carbohydrates 47.4g; fat 5.6g; cholesterol 28.2mg; sodium 753.7mg. Full Nutrition