Cozy Chickpea Noodle Soup

I woke up with that little “am I getting sick?” feeling in the back of my throat, and immediately knew what I wanted (and needed!): a big pot of homemade soup.

This chickpea noodle soup has all the cozy comfort I was craving, made entirely with plants. We’re talking lots of garlic, onions, carrots, turmeric, tender chickpeas and brown rice rotini in a warm, savory vegetable broth.

It’s simple, hearty and exactly the kind of meal I want when I’m feeling under the weather or just need something warm and nourishing.

Why You’ll Love This Soup

• Plant-based comfort food: A cozy alternative to traditional chicken noodle soup.

• Simple ingredients: Made with everyday pantry and refrigerator staples.

• Hearty and satisfying: Chickpeas add plant-based protein and fiber.

• Easy to make gluten-free: Use certified gluten-free brown rice rotini and vegetable broth.

Chickpea Noodle Soup

Servings: About 6
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• 2 tablespoons olive oil, or a splash of vegetable broth for sautéing

• 1 large yellow onion, diced

• 2 medium carrots, sliced

• 8 garlic cloves, minced

• 1 teaspoon ground turmeric

• 1 vegan bouillion cube (or 2 teaspoons vegan better than bouillion)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry season
• 2 bay leaves

• 6 cups vegetable broth, plus more as needed

• 1 cans chickpeas, drained and rinsed

• 6 ounces dry brown rice rotini

• Salt and freshly ground black pepper, to taste

• 1 lemon

Instructions

1. Soften the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion and carrots. Cook for 6–8 minutes, stirring occasionally, until the onion softens.

2. Add the garlic and turmeric. Stir in the minced garlic and all seasonings. Cook for about 30 seconds, stirring, until fragrant.

3. Simmer the soup. Add the vegetable broth and chickpeas. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the carrots are nearly tender.

4. Cook the noodles separately. While the soup simmers, cook the brown rice rotini in a separate pot according to package directions. Drain, then add noodles to individual bowls and ladle the soup over them. This keeps the noodles from absorbing all the broth and getting mushy. Store leftover noodles separately from the soup.

5. Season and serve. Taste and add salt and black pepper as needed.  Ladle into bowls, add a squeeze of lemon juice and enjoy warm.

Make It Your Own

Have spinach or kale in the fridge? Stir a handful into the soup during the last few minutes of cooking. A squeeze of fresh lemon just before serving also adds a bright finish.

How to Store

Refrigerate within two hours of cooking and enjoy within 3–4 days. Reheat individual portions until steaming hot, adding a little broth or water as needed.

For freezing, leave out the noodles and add freshly cooked pasta when you reheat the soup.

Sometimes taking care of yourself starts with slowing down, getting in the kitchen and making something comforting. This was my bowl of comfort today. I hope it becomes one of yours too.

About the Author

Whitney Miner is a Certified Holistic Nutritionist, Certified Yoga Instructor, Plant-Based Chef, and Founder of Eat Plants & Prosper. She helps people nourish their minds, bodies and spirits through plant-based food, mindful movement and practical wellness habits. Her approach makes healthy living feel approachable, flavorful and rooted in everyday self-care.