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!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 6 Servings

Calories: 257 kcal per serving

Ingredients

1 cup - dried chickpeas, soaked overnight
3 - carrots
3 stalks - celery
1 - onion
½ tsp - dried rosemary
½ tsp - garlic powder
½ tsp - salt
¼ tsp - black pepper
8 cups - vegetable broth
2 tablespoons - extra virgin olive oil
2 tablespoons - fresh parsley
8 ounces - pasta
salt
black pepper
1 tbsp - lemon juice

Instructions

If you haven't already done so, drain and rinse your chickpeas and then add them to your Crockpot.
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.
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.
The pasta will really absorb a lot of the liquid so add additional broth/ water as needed.
Serve and ENJOY!

Nutrition