Vegan Chicken Noodle Soup {with Chickpeas!} + VIDEO

Buttery chickpeas, noodles, and veggies swimming in a comforting and savory broth. This vegan chicken noodle soup is perfect for chillier weather, or when you are feeling under the weather. So easy to make too!

bowl of vegan chicken noodlee soup on white background with gold spoons

Can you name a meal more comforting than chicken noodle soup?

It’s okay, I’ll wait.

What if I told you this recipe has all the flavoring of a chicken noodle soup, but it’s completely plant-based?!

YUPP! It’s true!

This vegan chicken noodle soup is made with all the same veggies and base as the traditional soup minus the chicken broth and chicken. Instead, we are using chickpeas and a hearty, perfectly seasoned vegetable broth.

ingredients for vegan chicken noodle soup

Ingredients for vegan chicken noodle soup

  • Onions
  • Celery
  • Carrots
  • Garlic
  • Nutritional yeast
  • Thyme
  • Rosemary
  • Vegetable broth (I love Better than Boullion)
  • Bay leaf
  • Pasta
  • Chickpeas
  • Salt and pepper
  • Parsley
sauteed veggies in pot for vegan chicken noodle soup

How to make chickpea noodle soup

The thing about soups is they are all about layers. How you layer in the ingredients will determine the outcome of the soup! But I will say soups are very forgiving and easy to remedy, making them a simple recipe!

  1. Start by sauteeing the onions, celery, and carrots (known as a mirepoix) with some olive oil, salt, and pepper until nice and soft.
  2. Add garlic, thyme, rosemary, and nutritional yeast. Sautee for about a minute to get those flavorings activated.
onions, carrots, and celery in pot with seasonings

Once your mixture looks like this, it’s time to add the vegetable broth, chickpeas, and bay leaf.

vegan soup in pot with bay leaf on top

Let the mixture simmer, covered for about 10 minutes.

hands holding dutch oven with vegan soup inside.

Add the pasta and let simmer, uncovered for 10 minutes until the pasta is cooked through. Stir in some fresh parsley and voila! A delicious vegan soup that is so comforting!

side view of bowl of vegan chicken noodle soup on marble background

Is chicken broth vegan?

Short answer, no. There are definitely low-quality chicken broths on the market that don’t have all that much chicken in them, but they still contain some type of chicken product so be aware.

I recommend using a high-quality vegetable broth or my go-to, Better than Boullion which will make your soups so flavorful.

two bowls of chickpea noodle soup on marble background with gold spoons

This chickpea noodle soup is perfect for weeknights as it is made in a big batch and the leftovers taste delicious.

I love using chickpeas in vegan chicken noodle soup because they have a great texture in soup and add so much fiber and protein to this recipe!

hand holding spoonful of soup over bowl.

If you tried this vegan chicken noodle soup recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this soup recipe, you’ll LOVE:
Vegan Mushroom Lentil Soup
Chickpea Orzo Soup
Vegan White Bean Chili
Vegan Potato Leek Soup
Vegan Corn Chowder
Vegan Southwestern Soup
Vegan Broccoli Cheddar Soup
Vegan Vegetable Soup
Vegan Tomato Soup

side view of bowl of vegan chicken noodle soup on marble background

Vegan Chicken Noodle Soup {with Chickpeas!}

This easy soup recipe has all the heartiness of classic chicken noodle soup – but plant-based! Featuring chickpeas and veggies, this soup recipe is delicious and filling.
5 from 13 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: easy vegan soup, vegan chicken noodle soup, vegan soup chickpeas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 – 8 servings
Calories: 259kcal
Author: Amanda


  • 2 Tablespoons olive oil
  • 1/2 onion finely diced
  • 2 carrots peeled and cut into half moons
  • 2 celery stalks diced
  • salt and pepper to taste
  • 2 garlic cloves
  • 3 Tablespoons nutritional yeast
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 6 cups vegetable broth
  • 2 14.5-ounce cans chickpeas rinsed and drained
  • 1 cup dried pasta rotini works great
  • 1/4 cup parsley loosely chopped


  • Heat oil over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook until vegetables are softened, stirring frequently (about 5-7 minutes).
  • Add garlic, nutritional yeast, thyme, and rosemary. Cook until fragrant (about 1 minute)
  • Add vegetable broth and chickpeas; stir. Add bay leaves, bring to a boil. Reduce heat to low-medium, cover, and let simmer for 10 minutes.
  • Remove lid and add pasta. Let cook for 10 minutes until pasta is cooked through. Remove bay leaves and stir in parsley.



Leftovers keep in the fridge for 5-7 days. I don’t recommend freezing as pasta does not freeze well. If you would like to freeze, I would just omit the pasta.


Serving: 1serving (1/6 recipe) | Calories: 259kcal | Carbohydrates: 35.8g | Protein: 13.5g | Fat: 7.5g | Saturated Fat: 1.2g | Sodium: 832mg | Potassium: 598mg | Fiber: 6.4g | Sugar: 2.6g | Calcium: 66mg | Iron: 4mg

This recipe is inspired by the chickpea noodle soup recipe in Vegan for Everybody. This is my favorite vegan cookbook!

Please note this post may contain affiliate links which does not impact the cost to you, but gives me a small commission. Thank you for your support!


21 thoughts on “Vegan Chicken Noodle Soup {with Chickpeas!} + VIDEO”

  1. 5 stars
    We are preparing for some cold weather and getting to the store might be tricky, so I made sure to add all the ingredients for this to my grocery list so that I can have this hearty and nutritious soup when we are stuck in the house!

  2. 5 stars
    I love chickpeas and will gladly swap them for chicken any day! Thanks for sharing a great recipe! My family love this soup!

  3. 5 stars
    The best part about chicken noodle is the broth especially when you’re getting over a cold! Such a great variation for vegetarians too…so comforting and delish!

  4. 5 stars
    This soup is amazing. I didn’t have chicken but I was craving chicken noodle soup. Since we always have chickpeas in the pantry I gave this recipe a try. It was sooo good. I’m definitely making this again.

  5. 5 stars
    The chickpeas in this “chicken” noodle soup are a brilliant addition to make it nice and hearty! That broth looks so comforting. I’d love to wrap my hands around a bowl of this!

  6. 5 stars
    I love chickpeas and soup! This looks absolutely scrumptious and perfect on a cold Sunday (like how it is right now in Pittsburgh). I could definitely curl up with a bowl full of that deliciousness!

  7. 5 stars
    Can’t beat chicken noodle soup. The fact that you added chickpeas makes this one even better! It’s going into this week’s menu. Thanks for sharing.

  8. Chicken soup is one of my favorite soup. I can’t wait to make this vegan version. I’m trying to cook more vegan meals for my family so this will be perfect start.

  9. 5 stars
    Made this for dinner tonight and HOLY COW so yummy!! Even better than regular chicken noodle soup, the spice combination is perfection! Thanks for sharing!

  10. 5 stars
    LOVED This soup! First time using Nutritional Yeast and first time using vegetarian Better than Bouillon. I doubled the recipe except I did not double the amount of garbanzo beans and it was great! Even my meat eating fiance loved it too!
    Thank you!

  11. 5 stars
    This soup is delicious!!! Instead of chickpeas I used finely diced firm tofu and my 2.5 year old loved it too šŸ˜Š
    Will definitely be making this again


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