Vegan Chickpea Noodle Soup

This easy vegan soup is maxed out with familiar flavors to make for the ultimate comfort food during soup season! Chickpea Noodle Soup is the vegan version of the classic chicken noodle soup. This version is savory and full of umami flavor thanks to the addition of MSG.

Course Main Course, Soup

Cuisine American

Keyword Chickpea Noodle Soup, Easy Soup Recipe, Plant-Based Soup, Vegan Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 284kcal

Author Cara Harbstreet

Ingredients

1 medium yellow or white onion diced, about 1 1/4 cups
2 large carrots peeled and sliced
2 stalks celery sliced
1/2 tbsp olive oil
4 cloves garlic minced
3-4 sprigs fresh thyme or about 1 tsp dried thyme
1/4 tsp black pepper or to taste
1 tsp MSG (monosodium glutamate) or 1/4 tsp of salt, to taste
32 oz low sodium vegetable broth
2 cups water
10 oz old-fashioned egg noodles or similar short pasta shape
1 14.5 oz can chickpeas drained and rinsed
1/3 cup fresh parsley chopped
oyster crackers for serving (optional)

Instructions

Prepare your cooking area by peeling the carrots. Slice them into coins or half-coins depending on thickness. Wash and dry the celery, then slice into pieces of similar thickness. Dice the onion, mince the garlic, and chop the fresh parsley.
Drain and rinse the canned chickpeas until cool, running water. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once heated, add the onions, carrots, and celery. Give it a stir every once in a while, but let it cook down for 5-6 minutes or until the onions are translucent.
Next, add the garlic and let it heat for about 60 seconds. Stir in the remaining seasonings (thyme, MSG, and black pepper). Then, pour in the vegetable broth. + water.
Quickly bring the soup to a high simmer and add the noodles. Follow the directions for al dente, with cooking times adjusted for the type of pasta.
Once the noodles are done, reduce the heat to low. Add in the chickpeas and half of the chopped parsley. Stir it in and give it just enough time for the chickpeas to heat through, about 2 minutes.
Before serving, remove the thyme sprigs. Portion the soup into bowls, then top with the remaining parsley and oyster crackers, if using. Serve while hot, and enjoy!

Notes

Store leftovers in an airtight containers for up to 5 days. To reheat, microwave until heated through or use a small saucepan on the stovetop (low to medium heat) to reheat and serve a second time.

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