This chickpea noodle soup is a simple and fast vegan version of classic chicken noodle soup. It is comforting and light and perfect for cold days or when you are feeling under the weather. I use chickpeas in place of chicken, a vegan “chicken” broth cube as seasoning, along with onion, celery and carrot for veggies.
This recipe was part of my 5 ingredient budget recipes video on Youtube. I wanted to share some affordable vegan recipes with only 5 simple ingredients you might already have in your pantry. Ive adjusted the recipe for this blog post but this soup recipe can be made with only 5 ingredients if you omit the celery and bay leaf. The whole recipe only makes about 4 servings so make sure to double this recipe to serve more people.
Quick and Easy Chickpea Noodle Soup
Simple vegan version of classic chicken noodle soup
Ingredients
- 1 onion diced
- 2 carrots diced
- 1 celery stalks diced
- 1 can chickpeas with the liquid
- 1 veggie broth cube I use vegan chicken bouillon
- 1 bay leaf
- 5 cups water
- 1.5 cups pasta
Instructions
- Heat up a large soup pot over medium heat. Add in the onions and water saute them until soft- about 2-3 minutes. Add in the carrots, celery, chickpeas plus liquid, veggie broth seasoning, bay leaf and water and stir. Cover and bring to a simmer for 10 minutes or until the carrots are soft. Uncover, add in the pasta and boil for another 6-7 minutes until the pasta is cooked.
Notes
Use any brand broth cube or vegan seasoning you have, or use veggie stock.
