Crock Pot Chickpea Noodle Soup recipe

Closeup of soup with chickpeas, carrots, celery, onions and garlic.

Crock Pot Chickpea Noodle Soup recipe

Julie Wunder

This Crock Pot Chickpea Noodle Soup recipe is like a Vegan Chicken Noodle Soup with chickpeas instead of chicken. It's filled with flavor and noirshing ingredients for a cold day or when you are under the weather.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Dinner, Lunch

Cuisine American

Servings

Calories 369 kcal

Ingredients

2 cans chickpeas, rinsed and drained
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
8 cups vegetable broth
1 tablespoon Herbs De provence
2 bay leaves
3 cups dried wide noodles/ pasta
1 lemon
salt and pepper to taste
garnish: parsley

Instructions

Add everything except the noodles and lemon to a large crock pot. Turn on low to cook for 6-8 hours or high to cook for 3-4 hours. Cook until the vegetables are tender.
When you are ready to eat you can either cook the pasta separately on the stove according to package instructions or add the pasta directly to the broth in the slow cooker. To cook them in the soup turn the pot up to high, put the noodles in and let them cook until tender.
Just before serving stir in the lemon and add the noodles if you cooked them on the side. Garnish with parsley.

Notes

I like the cook the noodles on the side if I am keeping some of the soup for leftovers. I'll add the noodles to the portion I am eating at the time and keep the rest on the side for later. That keeps the noodles from getting soggy in the fridge. It can also be done the other way but the noodles get more tender with time.

Nutrition

Calories: 369kcalCarbohydrates: 66gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 24mgSodium: 2541mgPotassium: 571mgFiber: 13gSugar: 8gVitamin A: 6186IUVitamin C: 19mgCalcium: 134mgIron: 5mg

Keyword Crock Pot Chickpea Noodle Soup recipe

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