1-Pot Chickpea Noodle Soup

First I made the veggie stock and then the chickpea noodle soup with the stock. I did the stock in my Instant pot. I would never have thought to use nutritional yeast in soup. It really boosts the flavour as does the tomato paste. I’m just letting it simmer to absorb all those good flavours. Can hardly wait to dig in!
Thanks!!

This was delish! I did play with it a bit, used 1/4 pound of chickpea pasta and a 19 ounce can of chickpeas. I added cumin, turmeric, Mrs Dash and fresh parsley with the broth, then cooked for 20 minutes, and added the pasta for the last 10 minutes. It’s a foolproof recipe, would definitely make it again. If you’re not vegan it’s tasty with a bit of grated cheese on top.

I made this last night and it was delicious! I added some broken up chunks of super firm tofu and cooked it with a piece of Serrano pepper to give a little heat. I replaced fresh thyme with a little bit of dried thyme and finished the bowls with a squeeze of fresh lemon and some sliced Serranos. It came together in a breeze and really made a cozy meal. We decided this will go on the regular rotation. Thank you for another great recipe!

Soup is perfect! I made exact except used about 3/4 cup orzo because that is what I had. Splashed with a little turmeric for color and used a vegan bouillon. Really very good, honestly I did not expect it to be so tasty. Non vegan family also thinks it is very good. Proves you don’t need chicken:)

My family and I loved this recipe! So flavorful and hearty on a cool fall night! It went perfectly with GF sourdough. I’ll be making this throughout winter, too -Thanks so much for sharing!!

I tried this a couple times, and the noodles were just too thick. So I modified by using two cans of chickpeas, instead, and 1/3 of a cup of orzo. Lots of fresh thyme. It’s perfect now- cozy fall soup.

Ooh I should have commented on this a long time ago! I make this a lot but use orzo instead of noodles! Quick and easy meal, plus sooo yummy and nourishing😊

I’ve been looking for a vegan version of chicken noodle soup for when I’m sick, and this is perfect! I used Better than Bouillon “No Chicken” Base and fettuccine (I wanted a thicker noodle). Delicious and comforting.

Absolutely love the flavour, but I did have some issues. 5 carrots (at least from my local supermarket) was WAY too much, and there was also far too much pasta. Then when I dished out leftovers the next day, all I had was a huge bowl of dense and soggy pasta :( It still tasted great, so I’m just going to adjust the amounts next time. This could easily become my new favourite meal.

This turned out so good! I just put the onion and celery in the food processor bc my kid and husband aren’t fans of celery- I needed to chop them into tiny bits :) I added peas, a tablespoon of miso and tamari, and chili flakes to garnish. We all loved it! I’ll definitely make this one again.

This was an easy, nourishing, flavorful soup! We doubled the chickpeas for more protein which made the soup more like a stew……which we really liked! And, I forgot to get the thyme sprigs so I just used 1 tsp of dried time. It turned out delicious! I served this with slices of toasted, garlic sourdough bread. The whole family enjoyed it!!

Thank you, thank you, thank you! The whole family was sleeping under the weather and it hit the spot! So comforting and it warms the soul.

Forgot to add 5 star rating!!

Perfect for a cool, fall day and Easy to make!

This was so good! Really cheap too. Thanks for the recipe.

Another MB favorite! Healthy, simple and easy, nutritious and flavorful! Just made it this week and my meat eating husband had multiple bowls, he loved the broth. I used a variation of of your homemade broth (no tom paste though so I could keep it a lighter color but did use about 4 TB nutritional yeast). I ended up using probably closer to 10 cups of broth as my noodles (regular spaghetti noodles cut in half) soaked up a lot. I used olive oil, added extra garlic, used lots of dried thyme as I was out of fresh. Big pinches of fresh cracked pepper and salt at the end with juice from a few lemons. The flavors were so good, the texture of the noodles and veg perfect and it was just as delicious the next day! I did add tumeric (about 2 tsp) to boost the “golden” color like traditional chicken noodle soup and it just made the flavor even better. I found this dish very satisfying – thanks MB!

Sinple but yummy. I will be making this again.

This was easy and delicious. I added turmeric for color. Thank you,

Preparé la sopa cambiando la zanahoria por pimiento morrón rojo y amarillo, no utilizé la pimienta ya que no me gusta el sabor; la sopa quedó excelente.

This is excellent. I was skeptical to make this soup without chicken. I followed the recipe as is and it’s fantastic, even better than if there was chicken.

Made the soup today for my sick toddler.. it’s absolutely delicious! I followed the recommendation of another reviewer and added about a teaspoon of turmeric for color and for flavor. I also used a combination of onion and leeks since I had them in my fridge. Perhaps our favorite addition was the use of dinosaur shaped pasta, which definitely lifted my little one’s spirits. Thank you for this awesome recipe!

Super easy and comforting!
It took me no time to put this together and I even subbed out some veggies with what I had on hand. I also added a touch of turmeric for colour and flavour.
Will definitely make this again.

We’ve made this recipe twice now and really enjoyed it. We added a bit of white wine and cooked the chickpeas from dried. A great soup for a cold day. Thank you!

made this soup and it was delicious!!!

doubled the spices (fresh and dry) cause i like it spicy and used Trader Joe’s trofie pasta, which was the perfect size for soup!

We absolutely loved this soup. It’s delicious and very comforting and super easy to make! The whole family loved it. It will definitely be on rotation for us this winter.

This is another amazing recipe! Since I had it in my pantry, I used Better than Bouillon’s No-Chicken broth. So good!
Thanks, Dana!

This soup got me through a really nasty cold. I made it exactly as instructed and it’s perfection. Like a warm hug in a bowl. In dark times, I know I can count on it again. haha!

This is sooo good! As a vegetarian, I have truly missed good old chicken noodle soup and hadn’t found a satisfying alternative. Until this one! So glad there are still some cold nights for making this soup!

I made this in the instant pot because I like using dried beans over canned beans. We added the GF noodles after we do a quick release and added a handful of green cabbage. Perfect light soup, delicious flavor. Used Italian spices instead of fresh and also a dash of smoked paprika.

I made this and added fennel, mushrooms, and potato! It was super good and comforting! I also used sage because I didn’t have thyme and it paired nicely

I love, love, love this recipe! This is the second time I made it and I will eat it every day until it’s gone. I make it with the MB DIY Veggie Broth. I’m not GF, so I used more like 12 cups of broth and the noodles just plumped up.

This was so delicious. Based on other’s comments, I put the noodles in during the last twelve minutes and it was perfect. I will make this again and I’m looking forward to experimenting with the addition of other vegetables. Thanks!

Made the recipe exactly as directed and it is SO GOOD. Simple and comforting :)

I made this on Wednesday. Delicious. I just had it for the third time. My non-vegan family members also enjoyed it. I used lentil rotini because that was what I had, and it needed a little more cooking. I think next time I will boil it separately just because it needs so much more cooking time. This is definitely a keeper. All the recipes for my menu plan next week are coming from your site. Thanks.

Very easy and tasty! It didn’t knock my socks off (personal requirement for a 5 star), but we will definitely be making it again since it was so easy and our toddler enjoyed it as well. I liked that I could keep it vegetarian for my husband and I and just add some chicken for our daughter. The only other thing that makes it a 4 star instead of 5 to me is the noodle consistency. They were falling apart a little at the end, even though I used the time on the noodle bag when cooking them. I think next time I may try adding them later on or maybe boiling them for half the time that’s on the bag since they’ll be sitting in the hot liquid while it simmers. I also think this would be taken up a notch with homemade stock/broth, instead of store-bought like I used.

This is one of my favorites from the cookbook. I make it, eat it for days then freeze any leftovers. It always turns out perfect and has so much flavor!

I’ve made this twice now – a really comforting dish, like a warm hug… in a bowl! Thanks very much xx

Love this recipe! First time I made it I followed it explicitly. The second time I added a few extras. Both ways are amazing and I think its a great base to utilize your produce that’s on the way out. This week I added sweet corn to the soup. I put a handful of raw spinach leaves in the bowl before serving to wilt. And added a generous amount of hot sauce at serving. So addicting, filling and satisfying!

Tasty soup. Only had cavatapi available for it which made the soup very noodle heavy, but there’s nothing wrong with lots of noodles! Didn’t change a thing from the recipe, perfect as-is.

I made this recipe for my boyfriend and it was an instant hit! Added some veggie chik’n strips for extra protein. This recipe is one of our new winter staples!

After a horrific weak of weather here in Austin, TX, power and water outages and currently still under a boil water notice, this soup was exactly what I needed. We are dealing with empty grocery shelves AGAIN so no celery but I had a red pepper and subbed with that. I used Pacific Organic Low Sodium veg broth, added a can of TJ jackfruit that I shredded, and used Banza chickpea rice for added protein so chickpea “rice” soup and I could feel my anxieties start to fade while I enjoyed this last night. Thank you for sharing your wonderful recipes and all you do! This soup is one that I will continue to make as it was simple, flavorful, filling and just felt good for my soul!

This was delicious! I didn’t have a bay leaf so I skipped that ingredient and I added fresh spinach at the end. Will definitely make it again. Thank you!

Just made this today!! Its been snowing quite a bit here in NYC and I was looking for some comfort. This recipe did not disappoint!!! Fantastic!! All of your recipes are simply amazing!!!
Thanks again for all you share,
Karyn

I made this yesterday and it is delicious! We will have enough for 3 or 4 nights. I used angel hair pasta and also Trader Joe’s Vegan Chickenless Seasoning. Served with my husband’s homemade bread. Yum!

This was a fabulous recipe! We didn’t have any noodles, so I substituted wild rice and it was delicious. It really hit the spot as far as comfort food. Love your recipes!

Made this today during a frozen day in Austin to use what I had on hand. Very easy, tasty and adaptable while my city is under a winter weather siege.

This was so delicious, thank you!! Chicken noodle soup is one of the only foods I’ve really missed and haven’t been able to recreate since I stopped eating meat, and this totally recreated (and improved on) the classic version for me. We all need a good nostalgic comfort meal right now, and this came together so easily with very few dishes.

This was a winner! So flavorful, easy ingredients, and hearty without being heavy. I used Better than Bouillon No Chicken Base instead of vegetable broth but otherwise made it exactly as written. Wouldn’t change a thing & will definitely make it again. Served it with crusty vegan garlic bread. Yum!

This was amazing. Thank you!
I made it with store-bought broth and it was great. Very warming.
I will try your DIY broth as I am sure that will take it to the next level. Am I right?
Thanks again. 😍

Loved this recipe! I was amazed at how much it tasted like classic chicken noodle. It was definitely a thick soup even with the full 8 cups of broth, but it was extra comforting for a cold night. Also used Banza spaghetti for a double-chickpea protein punch!

This was really excellent. I used Better Than Bouillon vegan no-chicken broth base. Also used a whole onion so I didn’t have a half an onion leftover. Would recommend that anyone fixing this keep an eye on the amount of time required to cook the pasta they choose. Otherwise, could end up with some soggy pasta. My husband also enjoyed this recipe very much. I was amazed at how much flavor it had when there was no meat involved.

I made this tonight and my boyfriend said it’s better than any chicken noodle soup he’s ever had. I agree with him, your recipes never disappoint. I made it exactly like you said (gluten free noodles) and it was very good. This will be a staple in our home. Thanks again!

This was so comforting! Since I am gluten free and also eat some chicken, I used brown rice/quinoa fusilli and chicken bone broth and it turned out really delicious! I think adding a bit more liquid and putting the pasta in later would help when using gluten free pasta, as there wasn’t much liquid left after doing 8 cups and the noodles were a little too soft. It was lovely topped with some parsley.

Just made this soup and it is delicious! Thank you

I made the chickpea noodle soup. It was excellent. I find it difficult to make meals for myself as I live alone and don’t always feel like making a big meal so I usually make a one dish meal that I can portion into smaller meals.I’ve tried some of your other recipes And really enjoy them as well. I’ve been a vegetarian for over30 years and it’s nice to find simple easy but healthy things to try

I had a bad cold this past week and my roommate made me this soup. It was wonderful! The flavors were perfect and it was nourishing and healing. I have been craving a chicken soup but since going plant based haven’t found a good replacement. Now my search is over. Thank you for, once again, another wonderful and delicious recipe and for putting it out right when I was sick ;)

Super yummy! I used fusilli and 2 tsp of dried thyme since that’s what I had and added a bit of white miso. The fusilli absorbed a lot of broth, but I didn’t mind as I like a thicker soup. Thanks for another great recipe!

I love this!!! Light fresh and delicious! Love the way all your recipes come out perfect!

I made this with zoodles (zucchini noodles) so I just simmered the broth without noodles and heated up the zoodles at the very end! It was great! I took a picture- but don’t have social media accounts so I don’t know how to send it.

It was great and filling! Loved it and thank you!

I made this for dinner tonight and it was AMAZING! Before I was vegan, I loved chicken noodle soup when feeling under the weather – this is a fantastic substitute. Daughters (7 & 9) and husband loved it too. This is going to be a new staple. So easy to make and ingredients I already had too :-D

Tasty! I used a low sodium store bought broth and orzo. I suggest if you decide on orzo to cut back a smidge on the pasta. I forgot how much it expands!

Yummy winter treat, approved by the whole family (pickiest eaters included). Did not change a thing. Perfect as is. 🎊

This is such a tasty, meatless take on an old classic! Thank you, Dana and Minimalist Baker Team!

I made this today in New England while we’re in the middle of a snow storm and it was the right amount of cozy for the day. I wound up using linguine which worked just fine. I like the celery but don’t often have use for it outside of soup so am trying to think about something else to put in it’s place.

I had a rough day of feeling unwell…all I wanted was some soup …saw this and immediately knew this was the one!
Followed the recipe exactly but threw in half a courgette (super finely sliced) . OH.MY.GOODNESS…. amazing! Just everything I wanted in a soup, it makes 4 generous portions (even if I did add just over half of the spaghetti because thats all I had in ) this is going to be a new favourite! I’ve put half the batch in the freezer and will have another bowl today!

Made this for dinner tonight. We didn’t have any fresh thyme so subbed with just under a teaspoon of dried. Used 8 cups of veg broth because I used a whole 12 oz package of brown rice fusilli pasta. Totally delicious. Definitely scratches the itch for chicken noodle/comfort food. We’re a veg family with an 18 month old so this was a perfect family meal. Truly love your recipes.

Delicious. I would use fewer noodles next time, but it’s still good as-is. My only gripe is with the photos: I’ve never in my life seen a vegan broth that looks just like chicken broth. My favorite thing about it is that it’s very tasty but doesn’t take a long time to make.

I did add a bit of turmeric because it’s not only healthy, but gives a nice color. I didn’t have sprig of thyme so I used some Penzey’s dried thyme. Other than that I pretty much followed it to the letter, and it’s a great soup for a snow day. Which we’re having tomorrow!

This one is in the Everyday Cooking book and I’ve been making it regularly for years. LOVE IT, and these are common ingredients that I usually have on hand.

Easy and delicious, thank you!

This is my most-made recipe from your (excellent) cookbook. Love this recipe!! So warm and tasty!