Chick (Chickpea) Noodle Soup

Chick (Chickpea) Noodle Soup

This chickpea noodle soup is a comforting dish year-round, yet uplifting when I'm feeling under the weather. While vegan, it still mimics the textures and flavor of classic chicken noodle soup. πŸ˜‹

Servings: 4

Preparation Time: 20 Minutes

Cooking Time: 35 Minutes


  • 4 cups low-sodium vegetable broth
  • 2 cups slightly mashed garbanzo beans (chickpeas) (see cooking tip)
  • 1 cup mixed vegetables
  • 1 cup grain (white and brown rice, farro, and barley all work) (or 8 ounces of any noodle)
  • 1/4 cup diced celery
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • Salt and pepper to taste


  1. Put all the ingredients into a saucepan and bring to a boil.
  2. Reduce heat to low and simmer for 10-50 minutes (depending on grain/noodle choice).
  3. Cool for at least 5 minutes.
  4. Top with sliced green onions and nutritional yeast.
  5. Serve and enjoy!

Cooking Tip:

While mashing the garbanzo beans, take off any skins you see. Feel free to play around with the seasonings, paprika for example.

Nutrition Information:

Calories: 350 (1464.4 Kilojoules), Total Fat: 3.2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 172 mg, Total Carbohydrate: 67 g, Dietary Fiber: 13.1 g, Total Sugar 7.2 g, Added Sugars: 0 g, Protein: 13.4g, Vitamin A: 156.5%, Vitamin C: 7.1%, Calcium: 9.6%, Iron: 27.4%, Potassium: 720.9 mg