Chickpea Noodle Soup

By Ali Slagle

Updated April 27, 2025

  • Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(2,420)
Comments
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With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup. To create a savory broth, sizzle carrots, celery and onion with nutritional yeast, turmeric and herbs in oil. A generous amount of oil adds silkiness to the broth and helps carry the flavor of the aromatics, while nutritional yeast gives the broth the soul-satisfying properties of chicken bouillon. While you can use broken pieces of any long noodle, angel hair is especially wonderful; delicate, soft and highly slurpable, they mimic the fine egg noodles found in many delis’ chicken noodle soup.

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Ingredients

Yield:4 servings

  • 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

  • 4 cups vegetable broth

  • 2 (15-ounce) cans chickpeas, drained and rinsed

  • 4 ounces long, thin pasta, broken into short pieces, preferably angel hair

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 grams carbs; 605 calories; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 21 grams fat; 21 grams fiber; 1372 milligrams sodium; 28 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes.

  2. Step 2

    Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point.

  3. Step 3

    Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill.

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Ratings

5 out of 5
2,420 user ratings
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Comments

Kay

I love this soup! Jacques Pepin once taught me through YouTube that I could substitute the vegetable broth for just water. So that’s the way I make it. And it’s delicious that way. Also, I use 6 cups of water (not 4) and 1 cup of ditalini pasta instead of angel hair (America’s test kitchen recommendation), both bay leaf AND thyme and even add a pinch of cumin (love cumin). I make this at least once a month.

table4one NJ

Can you confirm 2 cups water, plus the stock, then another 2 cups of water? Seems like a lot of liquid?

Adrienne

We all enjoyed this. Added 8 oz pasta vs 4, used 4 c broth and 2 c water (decided that the additional 2 c was a typo). It's back on the menu for this week at the request of the kids, but this time I will double it!

Julie, St Paul

Lovely soup. So flavorful! I'm not a huge turmeric fan so I almost skipped it but I've learned to trust Ali Slagle's recipes. I'm glad I did. It added a lovely note.

Lauren

Having just received our quarterly Rancho Gordo Bean Club shipment which included some wonderful small ceci piccoli (small chickpeas), I made this delicious main dish soup with the broth from cooking the ceci. Outstanding.

Kerri-Jo

I followed the recipe and I really liked this soup. Definitely made me think of chicken noodle soup! I used 4 cups of broth and added another 2 cups of water as indicated in the directions. It could have used a little more water to increase the broth. The noodles soaked up a lot of the broth.

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