Nourishing Chickpea Noodle Soup
Move over chicken! This flavorful vibrant soup is just like the classic chicken noodle soup but with chickpeas instead of chicken. I’ve been making versions of this chickpea noodle soup every winter for the past 5 years and the flavors are much more vibrant and bright compared to other recipes thanks to the use of fresh herbs, lemon, and the perfect blend of spices.
What you’ll love about this:
I’m convinced this is the best chickpea noodle soup recipe out there!
- The flavor is much more vibrant compared to other soups thanks to fresh lemon and herbs (fresh dill is a game changer – TRUST ME!)
- The linguini (instead of other basic short noodles) gives a fun twist on the classic.
- It has incredible depth of flavor thanks to poultry seasoning (a perfect blend of spices) and other flavor boosters!
And if you love chickpeas, try out my super popular tuscan chickpea soup or cozy chickpea curry!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What is poultry seasoning and what if I don’t have it?
Poultry seasoning is a blend of herbs like sage, thyme, rosemary, marjoram, and black pepper. It adds a nice savory flavor to the chickpea noodle soup. Don’t worry- there’s no actual poultry in it! If you don’t have it, you can mix a few of these herbs or simply use a bit of thyme and sage as substitutes.
What are some alternatives to linguine?
Really any other type of pasta you like! I enjoy the long noodle pastas like spaghetti but you could always use short noodles like rotini or fusilli.
How to Make Chickpea Noodle Soup
Sauté veggies
In a large pot or dutch oven, warm some vegan butter over medium heat. Cook the carrots, onion, celery, and garlic for 5-6 minutes. Add in a few splashes (1-2 tbsp) of vegetable broth to prevent sticking as needed.
Simmer
Add the rest of the broth, chickpeas, poultry seasoning, and the water. Bring it to boil and then reduce the heat. Cover and simmer for about 10 minutes.
Cook noodles and add rest of ingredients
Next, add your linguine and cook until the linguine is tender (approximately 10 minutes). Add your peas, lemon zest, lemon juice, and half of the fresh herbs. Cook for another few minutes until the peas are tender. Finish off with another 1-2 cups of water as needed for desired soup consistency. Taste and add salt and pepper as desired (I added approximately 3/4 tsp of salt and a few fresh grinds of pepper.)
Enjoy!
Serve in bowls and top with remaining fresh herbs. Serve with crackers or bread and enjoy!
Storage & Reheating Tips
Store leftover chickpea noodle soup in an airtight container in the fridge for up to 4 days.
It may thicken (due to noodle absorption of water) over time so feel free to add more vegetable broth or water if needed. Reheat in the microwave or stovetop.
What other vegetables can I add to chickpea noodle soup?
You can really add whatever other veggies you like. This soup would be delicious with spinach, kale, mushrooms, leeks, or cabbage.
If you don’t have chickpeas, you can try out white beans or even vegan chicken stips.
How to substitute dried herbs for fresh
If you don’t have the fresh parsley or dill, you can still substitute with dried herbs for a delicious soup. Simply replace 1 tbsp of fresh herbs with 1 tsp of dried.
Subscribe for Free Recipes!
Get new recipe ideas from Naturallie Plant-Based straight to your inbox.
Nourishing Chickpea Noodle Soup
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1 tbsp vegan butter or olive oil
- 1 cup chopped carrots
- 1 medium chopped white or yellow onion
- 1 cup chopped celery
- 1 clove garlic minced
- 4 cups low-sodium vegetable broth
- 15 oz can of chickpeas rinsed and drained
- 1 tsp poultry seasoning see below for substitute
- 3 cups water plus more as needed
- 5 oz dry linguine, broken into 2-3 inch pieces whole wheat or regular
- 1 1/2 cup frozen peas
- 1/2 tsp lemon zest
- juice of half a lemon
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- salt and pepper to taste
Optional Sides
- crispy crackers
- toasted bread
Instructions
- Sauté veggies: In a large pot or dutch oven, warm some vegan butter over medium heat. Cook the carrots, onion, celery, and garlic for 5-6 minutes. Add in a few splashes (1-2 tbsp) of vegetable broth to prevent sticking as needed.1 tbsp vegan butter, 1 cup chopped carrots, 1 medium chopped white or yellow onion, 1 cup chopped celery, 1 clove garlic
- Simmer: Add the rest of the broth, chickpeas, poultry seasoning, and the water. Bring it to boil and then reduce the heat. Cover and simmer for about 10 minutes4 cups low-sodium vegetable broth, 15 oz can of chickpeas, 1 tsp poultry seasoning, 3 cups water
- Cook noodles and add rest of ingredients: Next, add your linguine and cook until the linguine is tender (approximately 10 minutes). Add your peas, lemon zest, lemon juice, and half of the fresh herbs. Cook for another few minutes until the peas are tender. Finish off with another 1-2 cups of water as needed for desired soup consistency. Taste and add salt and pepper as desired (I added approximately 3/4 tsp of salt and a few fresh grinds of pepper.5 oz dry linguine, broken into 2-3 inch pieces, 1 1/2 cup frozen peas, 1/2 tsp lemon zest, juice of half a lemon, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh dill
- Enjoy: Serve in bowls and top with remaining fresh herbs. Serve with crackers or bread- Enjoy!
