Pressure Cooker Chickpea Noodle Soup

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 7 customer reviews
Pressure Cooker Chickpea Noodle Soup
Pressure Cooker Chickpea Noodle Soup


For best results, we recommend using:


Mealthy Tip

Never spiralized a vegetable before? Now is the time to give it a try! A spiralizer is a tool that carefully shaves fresh vegetables into faux-noodles. It functions almost like a pencil sharpener creating gently curled ribbons of your favorite vegetables.

Nutrition Facts

Per Serving: 105 calories; 3g fat; 16.5g carbohydrates; 5g protein; 0mg cholesterol; 553mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 105 Calories from Fat27
% Daily Value*
Total Fat 3g 5%
Saturated Fat0g 2%
Trans Fat0.0g
Polyunsaturated Fat0.7g
Monounsaturated Fat1.4g
Cholesterol 0mg 0%
Sodium 553mg 23%
Total Carbohydrate 16.5g 6%
Dietary Fiber5g 18%
Protein 5g
Vitamin A113% Vitamin C30%
Calcium5% Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

How would you rate this recipe?

What others are saying

Image of George Delamea

George Delamea says:

This soup looks and smells incredibly hearty and comforting! I love how it replaces noodles with zucchini and chicken with chickpeas to mimic a traditional chicken noodle soup, but with an entirely different texture. Served it simply with warm crusty bread and butter. Made a great cold day lunch.

Image of Melissa P

Melissa P says:

Made this recipe and used a vegan “chicken” bouillon for the broth. Love the meatless spin on classic noodle soup. The zucchini spirals were the perfect texture.

Image of Jazzy Brewer

Jazzy Brewer says:

I used spiralized yellow squash instead of the zucchini squash. The carrots were nice and tender and when I tossed the noodles in to cook, it doesn’t take long at all. I used a homemade veggie stock, which really added to the flavor overall.

Image of Garcia B

Garcia B says:

I added extra garlic and rosemary in addition to the thyme. I thought the flavor was good. Oh and I also used egg noodles instead of zucchini.

Image of Blakely James

Blakely James says:

Made this recipe as part of my gluten free, low carb challenge. I'm surprised at how hearty it turned out, despite being meatless. I used 4 or 5 smaller zucchini, those are my favorite. I think they have more flavor.

Image of Shannon Ozkum

Shannon Ozkum says:

Dry chick peas take 22 min to cook properly in pressure cooker! Unless you want crunchy chic peas cook them first. I followed the 10 min instructions and the zucchini was broken into small piece (not spaghetti like strings as shown in picture). I'd recommend cutting cook time down to max 5 min. Concept for soup is great but cooking instructions are off.

Image of K Cooper

K Cooper says:

Omg! So good and low carb. Yummy