Vegan “Chicken” Noodle Soup

There’s nothing quite like a steaming bowl of chicken noodle soup when you’re craving comfort. This vegan twist has all the cozy flavors of the classic—savory broth, tender noodles, carrots, and celery—plus the protein boost of chickpeas. It’s warm, nourishing, and just the kind of meal you want to curl up with on a chilly evening.

Ingredients

2 Medium Carrots, sliced

2 Celery Stalks, sliced

1 Medium Onion, diced

2 Garlic Cloves, minced

1 cup Dry Pasta Noodles (any shape, but small works best)

1 cup Cooked Chickpeas (or 1 can, drained)

1 tsp Dried Thyme

1 tsp Dried Parsley (or Oregano)

1 Bay Leaf

8 cups Veggie Broth

Salt & Pepper to taste

This Vegan Chicken Noodle Soup is one of those recipes that instantly brings back memories of family kitchens and homemade meals, but without any of the meat or dairy. I love how the simple combination of veggies, noodles, and herbs creates a flavor that’s so nostalgic, yet light and energizing.

Chickpeas step in as the perfect plant-based protein, making every spoonful filling and satisfying. The broth is seasoned with thyme, parsley, and a bay leaf, giving it that classic flavor we all grew up with, and the noodles make it heartier while still budget-friendly. Whether you’re fighting off a cold, prepping easy lunches for the week, or just craving a bowl of comfort, this soup has a way of making you feel cared for.

Instructions

Cook pasta for about 8-10 minute, al dente, then set aside.

Sauté onion, garlic, carrots, and celery in a little oil or water until softened.

Add chickpeas, seasonings, bay leaf, and broth. Simmer 15 minutes.

Adjust salt and pepper, remove bay leaf. Place some of the cooked pasta in soup bowls. Ladle hot soup over the noodles and serve hot.