Chickpea Noodle Soup

By Ali Slagle

Updated April 28, 2025

Chickpea Noodle Soup
Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(928)
Comments
Read comments

With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup. To create a savory broth, sizzle carrots, celery and onion with nutritional yeast, turmeric and herbs in oil. A generous amount of oil adds silkiness to the broth and helps carry the flavor of the aromatics, while nutritional yeast gives the broth the soul-satisfying properties of chicken bouillon. While you can use broken pieces of any long noodle, angel hair is especially wonderful; delicate, soft and highly slurpable, they mimic the fine egg noodles found in many delis’ chicken noodle soup.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • ¼ cup extra-virgin olive oil
  • 2medium carrots, cut into ½-inch pieces
  • 2celery stalks, cut into ½-inch pieces
  • 1large yellow onion, finely chopped
  • ¼ cup nutritional yeast
  • 2thyme sprigs or bay leaves
  • ¼ teaspoon ground turmeric
  • ½ cup finely chopped dill or parsley
  • Salt and black pepper
  • 4cups vegetable broth
  • 2(15-ounce) cans chickpeas, drained and rinsed
  • 4ounces long, thin pasta, broken into short pieces, preferably angel hair
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

605 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 83 grams carbohydrates; 21 grams dietary fiber; 14 grams sugars; 28 grams protein; 1372 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes.

  2. Step 2

    Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point.

  3. Step 3

    Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
928 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kay

I love this soup! Jacques Pepin once taught me through YouTube that I could substitute the vegetable broth for just water. So that’s the way I make it. And it’s delicious that way. Also, I use 6 cups of water (not 4) and 1 cup of ditalini pasta instead of angel hair (America’s test kitchen recommendation), both bay leaf AND thyme and even add a pinch of cumin (love cumin). I make this at least once a month.

Adrienne

We all enjoyed this. Added 8 oz pasta vs 4, used 4 c broth and 2 c water (decided that the additional 2 c was a typo). It's back on the menu for this week at the request of the kids, but this time I will double it!

table4one NJ

Can you confirm 2 cups water, plus the stock, then another 2 cups of water? Seems like a lot of liquid?

RM

I used "No-chicken broth" for extra flavor. I am so in love with this soup! It is heavenly comfort food that is nutritious.

Alicia

Didn’t have fresh parsley or dill but I used dried (to taste) and it still turned out great! Also threw in some green beans I had lying in the crisper and used Banza chickpea pasta to make it gluten free. What a great recipe for a cold coming on! I will say I was skeptical of so much nutritional yeast but I didn’t regret adding it one bit! And I like a brothier soup so ended up adding an extra 2c water and 2c broth after the pasta soaked up a lot of the liquid. So nourishing! Will make again all winter.

JG

I suspect if this sat overnight, it would be very good. I added about 10 cloves of nicely, minced garlic, and several bay leaves. I might have used too much fluid though because the soup was watery. But it had a nice taste. Nothing over the top.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.