Chickpea Noodle Soup Recipe (High Protein, Gluten Free, Vegan)

This chickpea noodle soup recipe is a high-protein bowl of comfort food! Great for meal prep, batch cooking, or making ahead.  This hearty soup makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty sourdough for a fantastic and healthy meal.

This Vegan Chickpea Noodle Soup Recipe Is:

• Bright
• Fresh
• Comforting
• Healthy
• Warming
• Earthy
• Vegan, Gluten Free, and SO simple
• Made with pantry staple ingredients

One of the BEST Pantry High Protein Soup Recipes

This vegan chickpea noodle soup recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand.  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked up. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Vegan Chickpea Noodle Soup Recipe?

• Pasta: I used this great GF rotini pasta I found here, but you can go crazy and use any fun shaped pasta you prefer!
• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Sweet Onion
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Carrots
• Celery
• No Salt Added Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  Start with a low sodium broth or bouillon, and add more salt later if needed.
• Thyme
• Garlic Salt: for a little extra flavor than traditional salt.  I like to use this garlic salt in my savory Italian dishes for that extra kick.
• Fresh Parsley

Get the Same Ingredients I Use In My Vegan and Gluten free Chickpea Noodle Soup!

High Protein Chickpea Noodle Soup

The Herbeevore

This vegan chickpea noodle soup recipe is a high-protein bowl of comfort food! Great for meal prep, batch cooking, or making ahead.  This hearty soup makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty sourdough for a fantastic and healthy meal.

5 from 3 votes

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 8 ounces pasta of choice
• 2 tablespoons olive oil
• 1 sweet onion chopped
• 6 cloves garlic
• 3 carrots diced
• 3 stalks celery chopped
• 2 No-Salt-Added Chickpeas
• 6 cups No-Salt-Added Vegetable Stock low sodium
• 1 teaspoon thyme
• 1 teaspoon garlic salt
• 1/2 cup fresh parsley chopped

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Instructions

 

• Cook pasta according to package instructions. Drain and set aside for later.
• Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
• Add the carrots and celery and saute for 3 minutes more. Add the chickpeas, vegetable stock, thyme, and garlic salt.  Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
• Add the fresh parsley to the soup and stir. Taste, and add more seasoning as needed.
• To serve, add noodles to a bowl and ladle the hot soup over.  Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).

Notes

Cooking Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

Nutrition

Calories: 220kcalCarbohydrates: 37gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 1358mgPotassium: 256mgFiber: 3gSugar: 5gVitamin A: 6043IUVitamin C: 11mgCalcium: 37mgIron: 1mg

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