Recipe- Chickpea Noodle Soup (Instant Pot)

I could eat soup every day, but when fall and winter roll around, it is especially necessary. My family has come down with a bit of a cold this last week and I wanted something that could give that classic chicken noodle soup comfort. I remembered reading that people throw chickpeas in for protein instead of chicken, so I diced up the soup essentials, added a ton of garlic for its antiviral properties, and came up with one of the most delicious soups ever! I chose to make mine in the Instant pot, but if you want to do it on the stovetop, simply follow the same instructions, but cook your noodles beforehand and combine at the end.

My 5 year old ate 4 kid sized bowls and my husband who doesn’t care for soup actually told me how good it was. I will definitely be adding this to our winter lineup!

Recipe serves 8


2 tablespoons olive oil

2 tablespoons minced garlic

2 carrots, diced finely

2 stalks celery, diced finely

1 yellow onion, diced finely

1 teaspoon turmeric

1 teaspoon black pepper

1-2 teaspoons salt (use less if you use bullion, use more if you low sodium vegetable broth.)

8 cups vegetable broth (I use either a vegetarian “no chicken” broth, or vegetable bouillon and mix it first.)

1 and 1/2 cans of chickpeas, rinsed and drained

8 oz your choice of noodles (I used radiatore)


Turn your instant pot to saute mode and add oil, garlic, carrots, celery, and onion.

Saute for about ten minutes, stirring frequently. Then add your vegetable broth, scraping the bottom of the pot as you stir to be sure nothing sticks.

Add your spices and chickpeas.

Stir well.

Add your noodles.

Give it another good stir and set instant pot to sealing.

Pressure cook on high for 4 minutes. When it is done, safely do a quick release. Once the pressure is out, carefully open the lid.

Stir well again. Once it cools, have a taste and season with salt and pepper to your liking. I found I didn’t have to add anything extra, but it really depends on the salinity of your vegetable broth.

Spoon into a bowl and enjoy!

This soup reheats well, but the noodles do absorb a lot of the broth, so have some extra on hand to add for leftovers.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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