- VE
- LC
- LF
Crock-Pot Chickpea Noodle Soup
Easy and delicious Crockpot Chickpea Noodle Soup– It’s ridiculously easy to make and perfect for cold weather meals! While I’m definitely a soup-year-round kind of gal, I do particularly love the winter months when I can justify soup on a daily basis :) Classic chicken noodle soup was ALWAYS my favorite growing up so I wanted to create a vegan, meat-free version of it!
Ingredients
Instructions
- Step 1
If you haven't already done so, drain and rinse your chickpeas and then add them to your Crockpot.
- Step 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 really only needs to cook for about 2 hours on high to cook the veggies.
- Step 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.
- Step 4
The pasta will really absorb a lot of the liquid so add additional broth/ water as needed.
- Step 5
Serve and ENJOY!
Tips & Tricks
Per serving
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