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Bowl of vegan chickpea soup with some water crackers on the side

Easy Vegan “Chicken” Soup

  • Author: Candice
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegan


Who doesn’t want a warm comforting bowl of Easy Vegan “Chicken” Soup when they’re feeling a little under the weather. I used chickpeas for the protein source, giving this soup a protein punch! These are simple ingredients I usually have on hand, making this a great stand by meal when you are in the mood for some familiar yet nutritious soup.



  1. 8 ounces spaghetti noodles, or pasta of your choice
  2. 1 can chickpeas, drained
  3. 2 carrots, diced
  4. 2 cloves garlic, diced
  5. 8 cups vegetable broth or water OR a combination of both
  6. 1 TBSP nutritional yeast
  7. 1/2 TBSP rice wine vinegar *optional
  8. 1/4 tsp turmeric *optional
  9. 1 tsp olive oil to sauté the vegetables


  1. Place a large pan over medium heat and add the oil.  Once hot, add the carrots and garlic and sauté until soft, about 2-3 minutes.
  2. Add all the remaining ingredients, and bring to boil.  Keep the soup on a slow boil according to the pasta directions (usually about 8 minutes).
  3. Add some fresh herbs and enjoy!


The turmeric is options, but gives it a nice flavor and color.

Leftovers will keep in fridge for up to 5-6 days

  • Category: Soup
  • Method: Easy
  • Cuisine: American

Keywords: Vegan, Chickpea, Easy, Comforting, Soup