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+ servings
vegetarian chicken noodle soup recipe healthy vegan chicken noodle soup without meat chickpeas instead of chicken substitute in soups.

Vegetarian Chicken Noodle Soup

Kelly Jensen
This vegetarian chicken noodle soup recipe is a cozy, hearty lunch or dinner! 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 no-knead bread for a fantastic and healthy meal.
5 from 1 vote
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 220 kcal

Ingredients
  

  • 8 ounces egg noodles
  • 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 Vegetable Stock low sodium
  • 1 teaspoon thyme
  • 1 teaspoon garlic salt
  • 1/2 cup fresh parsley chopped

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).

Nutrition

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