Dinner

Chickpea Noodle Soup Recipe

ByElara Stone February 10, 2026February 10, 2026

Introduction

This comforting Chickpea Noodle Soup is a flavorful, nourishing bowl perfect for cozy days. Loaded with tender vegetables, protein-rich chickpeas, and delicate pasta, it comes together quickly and delights every time.

A white pot filled with clear yellow broth soup, showing layers of orange carrot slices, pale beige chickpeas, small light green celery pieces, and thin yellow noodles, topped with small sprigs of dark green herbs scattered throughout. A white ladle is lifting some of the soup from the pot, revealing the mix of ingredients clearly. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup extra-virgin olive oil
2 medium carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
1 large yellow onion, finely chopped
¼ cup nutritional yeast
2 thyme sprigs or bay leaves
¼ teaspoon ground turmeric
½ cup finely chopped dill or parsley
Salt and black pepper, to taste
4 cups vegetable broth
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces long, thin pasta, broken into short pieces (preferably angel hair)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric, and half of the chopped dill. Season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and become juicy, about 7 to 10 minutes.
Step 2: Pour in 2 cups of water, the vegetable broth, and the chickpeas. Bring the mixture to a boil over high heat. Taste and adjust seasoning with salt and pepper; the broth should be flavorful at this stage.
Step 3: Add the broken pasta pieces and cook, stirring occasionally, until the pasta is tender according to the package instructions. Remove the thyme sprigs or bay leaves and stir in the remaining chopped dill before serving.

Tips & Variations

For a gluten-free version, substitute regular pasta with gluten-free noodles or rice noodles.
Add a squeeze of fresh lemon juice at the end to brighten the flavors.
Swap dill for fresh parsley if you prefer a milder herb taste.
If you like a thicker soup, mash some of the chickpeas before adding the pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. Note that pasta may absorb more liquid after storing, so stirring occasionally while reheating helps maintain the right consistency.

How to Serve

A white pot full of soup with a clear yellow broth, containing small round chickpeas, bright orange carrot slices, light green celery pieces, and some thin light yellow noodles scattered throughout. There are green herb bits floating on top, likely dill, adding texture and color. A white ladle rests inside the pot, lifting some soup with a mix of broth, chickpeas, carrots, and herbs. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly beforehand, as they take much longer to prepare than canned chickpeas.

What type of pasta works best in this soup?

Long, thin pasta like angel hair is ideal because it cooks quickly and blends well with the soup. However, you can use other small pasta shapes or broken spaghetti if preferred.