Hearty Chick'n Noodle Soup

If you are looking to increase your supply of vegan comfort foods, I suggest you add this to the list. Cheap, quick, easy and bursting with flavour - your family will beg you for more.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Global
Servings 8
Calories 205 kcal


  • Large Stock Pot


  • 2 Tbsp Olive Oil
  • 1 1/2 cups Carrots sliced
  • 1 1/2 cups Celery sliced
  • 1 Brown Onion diced
  • 5 cloves Garlic minced
  • 1 tsp Curry Powder
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Turmeric
  • 4 cups Chicken-Flavoured Stock I use Massel brand
  • 1 400ml can Coconut Milk
  • 100 gram Uncooked Pasta Spirals
  • 1 can Chickpeas drained & rinsed
  • 2 Bay Leaves
  • 1 tsp Apple Cider Vinegar
  • Salt & Pepper to taste
  • Chopped Parsley to garnish


  • Heat oil in a large heavy bottom pot over medium high heat.
  • Add carrot, celery, and onion along with a couple large pinches of salt and pepper. Cook for 8 minutes, stirring occasionally.
  • Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
  • Add a splash of chicken flavoured stock to deglaze the pan and scrape all the bits off the bottom.
  • Add coconut milk, pasta, and chickpeas.
  • Add remaining stock and bay leaves along with another couple large pinches of salt and pepper.
  • With heat on medium high, bring soup to a simmer. Cover and turn heat to low.
  • Simmer for 6-10 minutes or until pasta is just al dente.
  • Stir in apple cider vinegar and season to taste with salt and pepper.
  • Garnish with fresh chopped parsley and enjoy!
Keyword plant-based

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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