Print Recipe

Chickpea and Noodle Soup

Prep Time10 mins
Cook Time4 mins
Course: Soup
Keyword: instantpot, no oil, soup, vegan, vegetarian, whole food plant-based
Servings: 6



  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 carrots, peeled and diced or sliced
  • 4 celery ribs, chopped
  • 1 15 oz can chickpeas, drained and rinsed
  • 8 cups vegetable stock
  • 3 dried bay leaves
  • 2 tbsp dried parsley leaves
  • 1 tsp onion powder
  • 2 cups uncooked pasta (or rice) of your choice
  • salt and fresh ground pepper to taste


If you are using instant pot:

  • Add all ingredients to the instant pot.
  • Stir.
  • Set instant pot to soup setting for 4 minutes.
  • After 4 minutes is up, do a quick release.
  • Remove bay leaves and serve.

If using dutch oven or pot on the stove:

  • Add all ingredients except pasta to pot or dutch oven over medium-high heat.
  • Bring to a boil.
  • Once boiling, add pasta and stir.
  • Cover and cook for the time required on the pasta box.
  • When pasta is cooked through the soup is ready.
  • Remove bay leaves and serve.