Now that it is officially autumn, it's time to break out the soup pots and dutch ovens and celebrate with soup!
This Mexican Chickpea Noodle Soup was inspired by two different recipes: the classic American Chicken Noodle Soup and Mexican Sopa de Fideo. This soup is my version of what a Mexican vegetarian chicken noodle soup would like.
The soup starts out with the traditional mirepoix: onion, celery, and carrots. Then lots of fragrant garlic gets added to the pot, along with some jalapeños which add a nice spicy kick to the soup. To make this soup come together quickly, canned chickpeas are used. Chickpeas are a great source of plant-based protein and they add a lot of bulk to the soup without making it feel too heavy.
For the noodle part of the soup, fideo noodles, also known as vermicelli, are toasted in a little bit of oil before they are added to the soup. You might be wondering why need to toast the noodles first. It might seem unnecessary, but toasting the noodles brings out their flavor. I also have found that toasting the noodles helps them to hold up better in the soup. They don't become overly mushy.
When the soup is done, it might seem a little bit too liquidly at first. If you let the soup sit for a few minutes, the fideo noodles will absorb quite of bit of liquid. I have found the 12 cups is the perfect amount of liquid for the soup if you are serving the soup right away. You can always add more broth if you like yours with more liquid. If you are reheating the soup the next day, you might need to add liquid to thin it out. It is amazing how much liquid those noodles can absorb!
I highly recommend using homemade vegetable broth for the soup. You can always used store-bought if you are short on time! I used my homemade Mexican Vegetable Broth for this recipe.
A healthy and nutritious soup that your family will love! I'd love to hear what you thought of this soup by leaving a comment or taking a picture and sharing on Instagram with the #thymeandlove. I'd love to see it!

Mexican Chickpea Noodle Soup
Vegan take on the classic Chicken Noodle Soup with a little inspiration from Mexico. Simple, healthy, and comforting. The recipe makes a ton!
Ingredients
- 1 7 ounce package Fideo Noodles
- 2 ½ Tablespoons Grape Seed Oil, divided
- 1 Large White Onion, diced
- 2 Cups Carrots, diced {about 4 carrots}
- 1 Cup Celery, diced {2 stalks}
- 4 Large Garlic Cloves, minced
- 2-3 Jalapeños, minced {seeding optional}
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
- 2 -3 teaspoon Salt, plus more if needed {depends on how salty your broth is}*
- 2- 15 ounce can Chickpea, drained and rinsed
- 12 Cups Vegetable Broth
- ¼-12 Cup Cilantro, chopped
For Serving:
- Lime Wedges
- Diced Avocado
- Chopped Cilantro
Instructions
- In a large skillet heat 1 tablespoon of the oil over medium heat. Once hot, carefully add the fideo noodles, stirring to coat all the noodles in the oil. Lower heat to medium low. Constantly stir the noodles for 5-8 minutes; cook until noodles are lightly browned. Be careful not to burn the noodles, which can happen quickly. Turn off heat and set aside.
- Optional: If you want to you can absorb some of the oil, transfer the cooked noodles to a paper towel lined plate.
- Start the soup by heating the remaining 1 ½ tablespoons of oil in a large soup pot or dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 10-12 minutes, stirring a few times.
- Add the garlic and jalapeño, stir and cook for 1 minute. Add the cumin, salt, and pepper. Stir.
- Add the drained chickpeas. Stir everything together. Pour in the vegetable broth and bring to a boil. Once boiling, lower heat to a simmer and cover. Cook for 15-20 minutes.
- After that add the toasted fideo noodles and chopped cilantro. Raise the heat to a low boil then reduce heat to simmer. Cover and cook 7-9 minutes, until the noodles are cooked.
- Serve with lime wedges, avocado slices, and chopped cilantro. A squeeze of lime really brightens up the soup!
Notes
If the soup thickens up, simply add additional broth when reheating the soup.
The amount of salt really depends on how salty your broth. If your broth isn't very salty, you might need to add up to 1 tablespoon salt total. Just taste and adjust the seasonings.

If you are looking for a tomato based fideo soup, be sure to check out my Sopa de Fideo recipe!
XO
Jeni
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