Dinner
Crock-Pot Chickpea Noodle Soup for the Table
Crockpot Chickpea Noodle Soup– today I’m teaming up with Crock-Pot® to bring you this hearty and satisfying Vegan Chickpea Noodle
- 6 servings
- Prep 10 minutes
- Cook 4 hours
- Total 4 hours
While I’m surely a soup-year-round kind of gal, I do particularly love the winter months when I can justify soup on a daily basis:) Old-school chicken noodle soup was ALWAYS my go-to growing up so I wanted to create a vegan, meat-free version of it!
I’m excited to be teaming up with the Crock-Pot brand to bring you this truly simple and SAVORY Crock-Pot Chickpea Noodle soup. I’ve made this about 5 times already this season and I have no doubt that we’ll be having it MANY times before the spring hits. I’m certainly not complaining about that because it’s DEEPLY GOOD!
I’m planning on working on LOTS of straightforward Crock-pot slow cooker soups this winter. So if you have any requests, please let me know! And if you have a go-to slow cooker soup recipe that I should try, send it my way!!
For this particular recipe, I used the 7-Qt. Cook & Carry™ Straightforward Clean Slow Cooker and Worth keeping it so much! I only got it recently and have already used it SO MANY times. Unlike my last slow cooker, the lid on this one latches into place and I truly like that! It also has a digital countdown timer so that you can set the slow cooker for how long you want it to cook and then it will automatically turn itself off. I can’t tell you how many times I’ve slightly overcooked food because I forgot to turn the slow cooker down/ off. NO MORE! Huge fan over here!
How to make Chickpea Noodle Soup in the Crock-Pot slow cooker:
One of the reasons that A regular here this dish so much is that it’s ridiculously unfussy to make. No sautéing of veggies before hand or anything of the sorts.
Besides chopping the veggies, the only real prep that is required is soaking the beans the night before you plan to cook this soup. However, if you forget or simply don’t want to bother with it, you can still make this soup simply using canned chickpeas instead.
Once the chickpeas are soaked (or the cans are opened), simply add them to the Crock-pot slow cooker and then mix in the remaining ingredients except for the noodles and the optional lemon juice.
About 20 minutes before you’re ready to serve the soup, mix in the noodles and cook them until they reach your desired done-ness. Mine were reliable at about 15 minutes of cooking.
The recipe
Crockpot Chickpea Noodle Soup at Home
Straightforward and satisfying Crockpot Chickpea Noodle Soup!
- 6 servings
- Prep 10 minutes
- Cook 4 hours
- Total 4 hours
Ingredients
- 1 cup dried chickpeas (drained overnight (you can sub this for 2 cans of drained and rinsed chickpeas))
- 3 carrots (peeled and diced)
- 3 celery (stalks, diced)
- 1 onion (medium, diced)
- ½ teaspoon of dried and crushed rosemary
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley (chopped (plus more for garnish))
- 8 ounces pasta (I like using spiral noodles for a more old-school soup)
- additional salt and pepper to taste
- optional: 1 tablespoon of lemon juice
Method
- 1
If you haven't already done so, drain and rinse your chickpeas and then add them to your Crockpot.
- 2
Add in the carrots, celery, onion, rosemary, garlic powder, salt, pepper, broth, olive oil, and parsley. Let cook on high for 4 hours of low for 6-7 hours. If using canned chickpeas, it truly only needs to cook for about 2 hours on high to cook the veggies.
- 3
Add in the noodles and cook for an additional 15-20 minutes or until the noodles reach your desired texture. Stir in the lemon juice if using as well as additional salt and pepper.
- 4
The pasta will genuinely absorb a lot of the liquid so add additional broth/ water as needed.
- 5
Serve and ENJOY!
Per serving
- Calories342 kcal
- Carbohydrates58 g
- Protein12 g
- Fat7 g
- Saturated Fat1 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat4 g
- Sodium1593 mg
- Potassium563 mg
- Fiber9 g
- Sugar10 g
- Vitamin A5988 IU
- Vitamin C7 mg
- Calcium68 mg
- Iron3 mg
