This comforting, savory, and vegan version of classic chicken noodle soup uses protein-rich chickpeas as a meat substitute
This Cozy Chickpea Noodle Soup is LaNette’s cozy, vegan spin on classic chicken noodle. It’s warm, comforting, and uses protein-packed chickpeas instead of meat, making it perfect for plant-based eaters and anyone wanting to lighten things up.
Whether you’re feeling under the weather or just need something soothing and satisfying, this one’s a hug in a bowl.
Why You Should Make This Vegan Chickpea Noodle Soup
- Hearty and meatless, but still protein-rich
- Vegan, dairy-free, and WW-friendly
- Cozy and comforting for any season
- Loaded with veggies, fiber, and flavor
- One pot and ready in 30 minutes
What Is Cozy Chickpea Noodle Soup?
Think of this as the plant-based cousin of chicken noodle soup. It features the same familiar ingredients – onions, carrots, celery, noodles, along with chickpeas and creamy almond milk for richness. A touch of curry and turmeric adds warmth and anti-inflammatory benefits.
How Long Does It Last?
Store in an airtight container in the fridge for up to 4 days. The pasta may soak up some broth when stored. Just add a splash of extra broth or almond milk when reheating.
How Do I Store It?
Let the soup cool completely, then transfer to containers and refrigerate. For meal prep, portion into individual servings for grab-and-go lunches.
Can I Freeze Chickpea Noodle Soup?
Yes, with a tip:
- For best results, freeze before adding the pasta.
- If freezing leftovers, know that the pasta may soften slightly. Add fresh pasta when reheating if preferred.
Frequently Asked Questions
Can I use a different plant-based milk?
Yes! Any unsweetened dairy-free milk, like soy or oat, works well.
Is the curry flavor strong?
Not at all. It adds warmth without overpowering. You can skip or adjust to taste.
Can I use fresh garlic instead of jarred?
Absolutely. Use 3 to 4 cloves, minced.
Sure! Add extra chickpeas or even stir in lentils for an added boost.
Print Recipe
Cozy Chickpea Noodle Soup
This comforting, savory, and vegan version of classic chicken noodle soup uses protein-rich chickpeas as a meat substitute
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Soup
Diet: Dairy-Free, Low-calorie, Vegan, Weight Watchers
Cooking Method: Stovetop
Calories: 255kcal
Servings:
Ingredients
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 medium onion diced
- 32 ounces vegetable broth
- Salt and pepper to taste
- 1 1/2 Tbsp. garlic from a jar is fine
- 1 tsp ground curry
- ¼ tsp turmeric
- 1 1/2 cups unsweetened plain almond milk
- 8 ounces uncooked pasta such as wide egg noodles
- 1 can chickpeas 15 ounces, drained
- 1 tsp apple cider vinegar optional
Instructions
In a large pot, add carrots, celery, onion, vegetable broth and salt/pepper if desired.
Cook covered on medium heat until veggies are tender. Add in the spices and simmer 1 minute.
Add in almond milk, dry pasta and chickpeas. Simmer until pasta is tender.
Add the tsp of apple cider if desired.
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Notes
6 servings. Each serving is approx. 1 1/2 cups.
Nutrition
Calories: 255 kcalCarbohydrates: 46 gProtein: 10 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 1 gTrans Fat: 0.02 gCholesterol: 32 mgSodium: 935 mgPotassium: 412 mgFiber: 6 gSugar: 5 gVitamin A: 5819 IUVitamin C: 5 mgCalcium: 146 mgIron: 2 mg
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