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This savory, chickpea noodle soup is the perfect vegetarian twist on your classic chicken noodle soup. As a kid who was absolutely obsessed with chicken noodle soup, I just had to come up with a plant-based version that gave me the same satisfaction and this recipe does just that and more. Chickpeas are a the perfect replacement for chicken because they have a good meaty texture to them and they’re packed with protein and fiber. I make this soup at least a couple times a month because it’s so delicious and easy to prepare and an easy clean up since it all goes straight in the Instant Pot. Not to mention it tastes even better after being stored, so it’s a great method for meal-prep for an easy meal to pop in the microwave throughout the week!
Below is a step-by-step guide to making this chickpea noodle soup, with a full recipe summary and measurements at the bottom of the page.
Here’s an informational list of the ingredients you’ll need to prepare this delicious noodle soup:
- Onion: White or yellow onions will work best for this recipe. I typically use sweet yellow because I enjoy their milder flavor. Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Celery: This crunchy vegetable is rich in antioxidants such as flavonoids and vitamin C, which have amazing anticancer, anti-inflammatory and antiviral properties.
- Carrots: This common vegetable is also a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Garlic: Aside from the incredible flavor garlic adds, it also has major health benefits and strong anti-inflammatory properties that can protect you from illness and disease.
- Parsley: This flavorful herb is a rich source of Vitamin K and helps to support bone growth and fight against osteoporosis.
- Potatoes: Yukon golds are my go-to for soup potatoes, but whatever kind you prefer or have on hand will taste just fine. Potatoes are the perfect addition to add a little extra bulk and good texture to the soup.
- Chickpeas: Aka garbanzo beans. Same thing. These, along with the white beans, are packed with protein and fiber and other essential vitamins.
- Vegan “Chicken” broth (not pictured below): You can find this in most health food stores, or here is a link for my favorite brand: https://amzn.to/3RyEbXV . But if you don’t have any on hand, vegetable broth is a fine substitute. The soup just won’t have as much of that classic chicken noodle flavor.
- Garlic powder, Onion powder, Dried bay leaf, Crushed red pepper, Thyme, Basil, Rosemary, Oregano, Turmeric, Sage, Salt/pepper: Of course, if you have any of these herbs fresh, that is the preferred option! Just triple the amount that it calls for when substituting fresh herbs. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! For that reason, it’s important to include at least a small amount of herbs and spices in your daily diet.
- Egg noodles (not pictured below): While this certainly is not a plant-based ingredient, it is definitely my favorite type of soup noodle and for that reason, I refuse to substitute them! You can easily make this soup more plant-based by substituting whole wheat or bean pasta.
Pro tip: I always try to buy my produce and herbs from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Gather your ingredients and start chopping! You’ll need to mince the garlic and chop the onion, celery, carrots, potatoes, and parsley.
Step 2:
Start by sautéing the garlic, onions, carrots, and celery with the spices for a few minutes. Once the veggies start to stick to the bottom of the pan, add a small amount of broth to deglaze and scrape all those bits of flavor off the bottom.
Pro tip: Sauteing the veggies and dried herbs really intensifies the flavor of the soup by reawakening the herbs and maximizing their rich depth of flavor.
Step 3:
Once the veggies start to become translucent, add the remaining “chicken” broth, chickpeas, potatoes, and parsley. Pressure cook on HIGH for 10 minutes.
Step 4:
After the soup has cooked and the pressure has released, add the noodles and use the SAUTE feature set to 7 minutes. Then, remove from heat and allow the soup to sit for at least 5 minutes before serving so that the noodles can finish cooking entirely.
That’s all there is to it! I love to enjoy this soup with some fresh baked breadsticks or garlic bread. You can store in the fridge for up to 7 days, or even freeze it to enjoy in the future. If you try out this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Don’t own a pressure cooker?
Don’t worry! You can always cook this on the stove or use a slow cooker, it will just some extra time. Using a pressure cooker is a great time saver and also allows your food to retain a lot of it’s vitamins and nutrients, whereas cooking in open containers with exposure to oxygen can lead to a loss of nutrients and flavor. I literally use my Instant Pot almost every single day and highly recommend investing in one to save yourself some time and energy! Here’s a link to the one I have been using for years: https://amzn.to/3z1656A
Instant Pot Chickpea Noodle Soup
Equipment
- 1 Pressure Cooker (Stove-top instructions in recipe notes)
Ingredients
- 6 oz. egg noodles see notes
- 1 onion chopped
- 4 carrots chopped
- 4 stalks celery chopped
- 4 cloves garlic minced
- 2 medium gold potatoes chopped
- 2 15 oz. cans chickpeas or garbanzo beans drained and rinsed
- 1/4 cup fresh parsley chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground thyme
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground turmeric
- 1/4 tsp dried sage
- 1 dried bay leaf
- 12 cups vegan "chicken" broth
Instructions
- Sauté onions, carrots, celery, and garlic along with seasonings for 5-7 minutes, or until the veggies start to stick to the bottom of the pot.
- Deglaze the bottom of the pot with a splash of broth. Then, add remaining ingredients except for noodles and cook on HIGH pressure for 10 minutes.
- Release the pressure. Once the pot has depressurized, add the noodles and use the SAUTE feature set to 7 minutes.
- Remove from heat and allow soup to sit for at least 5 minutes for the noodles to completely finish cooking.
