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Soups & Stews

Instant Pot Vegan Chicken Noodle Soup with Chickpeas

My favorite vegan chicken noodle soup is made with chickpeas instead of chicken! This chickpea noodle soup is made in an instant pot in just 30 minutes.

Prep: 10 minutes
Cook: 20 minutes
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Instant Pot Vegan Chicken Noodle Soup with Chickpeas

My favorite vegan chicken noodle soup is made with chickpeas instead of chicken! This chickpea noodle soup is made in an instant pot in just 30 minutes.

Making Vegan Chicken Noodle Soup

Here are all the ingredients to make this vegan chicken noodle soup with chickpeas in an instant pot.

  • Brown Rice Noodles: Wheat noodles work too, but I always make this recipe with brown rice noodles.
  • Chickpeas: I use 1-2 cans of cooked chickpeas, drained.
  • Vegetable Broth: any vegetable broth will do. You can also use chicken broth if you aren’t vegan. For a creamy vegan chicken noodle soup, you can substitute half the vegetable broth for a potato broth like this one.
  • Garlic, Onion, Carrots, and Celery: This is where all the good flavor comes from. Before starting the instant pot, you’ll sautee these aromatics to add a nice flavor to this soup.
  • Turmeric, Black Pepper, Paprika, and Salt: I love using these spices in this soup. I use smoked paprika and it really adds a nice subtle smoky flavor.

Chickpea Noodle Soup Instant Pot Settings

I think the hardest part of cooking soup with noodles in an instant pot is getting the timing settings just right! Luckily, I’ve made this recipe so many times in our instant pot, and I’ve figured out the perfect settings.

  1. Pressure Cook on High for 3 minutes.
  2. Depressurize naturally for 3 minutes.
  3. Then release the remaining pressure.
  4. Open it up, and serve!
Two bowls of instant pot chickpea noodle soup with carrots, parsley and spiral shaped brown rice noodles.

Selecting Noodles for Instant Pot Vegetable Noodle Soup

For this recipe, regular wheat pasta and brown rice pasta work best. I like to use Jovial brand brown rice pasta. It holds up SO well in the instant pot. I like using fusilli, penne, or bow-tie-shaped pasta for this soup. I think these shapes are hardier, so the noodles don’t fall apart in the instant pot.

vegan chicken noodle soup made with chickpeas and spiral shaped noodles in a white bowl, topped with parsley.

Chickpea Vegetable Noodle Soup

I am a huge fan of using what I have on hand for soup recipes. Instead of chickpeas, I’ve used tempeh and white beans in this recipe. I’ve also tried leeks instead of onion. Everything I’ve tried still comes out delicious and very close to chicken noodle soup!

What to Pair with Vegan Chicken Noodle Soup

  • Buttery Flaky Sourdough Biscuits From Scratch
  • No-Knead Sourdough Bread with Sauerkraut and Onion
  • Buttery Rosemary Sea Salt Sourdough Crackers
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Soups & Stews

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Instant Pot Vegan Chicken Noodle Soup with Chickpeas

My favorite vegan chicken noodle soup is made with chickpeas instead of chicken! This chickpea noodle soup is made in an instant pot in just 30 minutes.

  • Prep: 10 minutes
  • Cook: 20 minutes
  • Total Time: 30 minutes

Ingredients

  • 2 Celery Stalks, minced
  • 2 Medium Carrots, chopped
  • 1 Yellow Onion, chopped
  • 2 Tablespoons Garlic, minced
  • 2 Tablespoons Oil
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Paprika
  • 2 Teaspoons Salt
  • 8 Cups Vegetable Broth
  • 1 Can Chickpeas, Drained and Rinsed
  • 12 Ounces Brown Rice Pasta
  • Fresh Parsley 

Instructions

  1. Set your instant pot to saute on medium for 12 minutes and add in the oil, celery, onion, carrot, and garlic. 
  2. Cook until a brown, caramelized glaze appears on the bottom. 
  3. Deglaze the pot with one cup of the vegetable broth. 
  4. Add in the chickpeas salt, turmeric, paprika, and black pepper. 
  5. Add in the remaining vegetable broth and the noodles. 
  6. Set the instant pot to pressure cook on high for 3 minutes. 
  7. Secure the lid and press start. 
  8. Once the cooking time is complete, allow the soup to sit for 3 more minutes. Then release the pressure. 
  9. Top with fresh parsley and enjoy! 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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welcome!

hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Jonathan
    10|22|2020

    This recipe is sooo good! I am awful at cooking, but my Instant Pot has been saving me and this recipe is a great addition to my repertoire! Recommend to anyone looking for a simple dish that tastes like you spent all day on it.

    Reply
  2. Kate
    09|28|2021

    Just made this and it’s amazing! Super simple recipe (I used half potato leek soup) but packed with flavor. This will definitely be a winter staple!

    Reply
    1. Kaitlynn Fenley
      09|29|2021

      So glad to hear that you enjoyed the recipe!

      Reply
  3. Jaydee
    12|18|2021

    I added a teaspoon of Trader Joe’s vegan chickenless powder and half a teaspoon of their Umami mix to this recipe and it turned out amazing!

    Reply
  4. Kathleen
    10|30|2022

    Looks great!! What size instant pot do you use?

    Reply
    1. Kaitlynn Fenley
      10|30|2022

      6 quart

      Reply
  5. Julie
    11|10|2022

    This soup was really good. I was skeptical about the noodles since I haven’t had the best of luck with gf pasta but they were tender and not gummy. Thanks. We loved it.

    Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

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Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

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Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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