Chickpea Noodle Soup

This recipe is a vegan spin to your traditional chicken noodle soup, Using chickpeas as your replacement source of protein and a rich source of vitamins, minerals and fiber.
Prep Time 15 mins
Cook Time 37 mins
Total Time 52 mins
Course Soup
Servings 6


  • Large Pot


  • 1 Onion Peel, Chopped fine
  • 3 Carrots peeled and sliced ¼ inch thick
  • 2 Celery ribs sliced ¼ inch thick
  • 3 tbsp Nutritional Yeast
  • ¾ tsp dried thyme
  • 2 Bay Leaves
  • 6 cups Vegetable Broth
  • 2 15- ounce can Chickpeas (rinsed)
  • ½ cup Ditalini pasta
  • 1 tbsp Parsley flakes
  • Salt and Pepper to taste


  • In a large pot add a tbsp water, onion, carrots, celery, and ¼ tsp pepper and cook for 5 to 7 minutes until softened, stirring occasionally. Adding 1 tbsp
  • Stir in nutritional yeast, thyme. parsley and bay leaves allowing to cook for 30 seconds until fragrant.
  • Stir in your broth and chickpeas bringing them to a boil. Reduce heat to medium low and simmer, partially covered for 10 minutes.
  • Stir in pasta, increase heat to medium-high for 10 minutes or until just tender. Turn of the heat. Serve Hot. Enjoy!!

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