• Payton Pinsky

Chickpea Noodle Soup | Vegan Soup Recipe


Nothing is better to warm up on a winter day then a classic bowl of soup! This vegan take on chicken noodle soup is easy and delicious! The chickpeas provide the perfect protein source to fuel your energy for the rest of the day. Let’s get cooking!


Ingredients: 1 Box Pasta of Choice

2 Large Celery Stalks

2 Large Carrots

1 Small Yellow Onion

1 14oz Can Chickpeas (garbanzo beans)

2 32oz Cartons Vegetable Broth

1 Tsp Dried Dill

1 Tsp Dried Parsley

Salt and Pepper to taste


  1. Bring a large pot of water to boil. Cook noodles and set aside.

  2. In another large pot, add in both cartons of vegetable broth.

  3. Peel and dice carrots and add to pot of vegetable broth. Chop celery and onion and add them to the pot. Add in seasonings and can of drained chickpeas and cover to bring to a boil. Lower heat and simmer for 25 minutes, until veggies are soft.

  4. Add cooked noodles into your pot of soup and enjoy!

Note: This makes a large batch so it’s perfect to meal prep for the week! Can store in fridge for up to 7 days.

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