Slow Cooker Chickpea Noodle Soup
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This Slow Cooker Chickpea Noodle Soup is comfort in a bowl. A vegan twist on chicken noodle soup…that tastes even better!
Our slow cooker series continues with this Slow Cooker Chickpea Noodle Soup. Aka comfort in a bowl. This vegan soup has clean & simple ingredients, takes very little prep time and is delicious! This is my take on chicken noodle soup…you get the same great flavors, plenty of protein and lots of veggies. A delicious twist on a classic.
Step One: Prep the Ingredients
First thing you want to do is grab all of your ingredients and get the veggies prepped.
Here is what you need:
- chickpeas
- carrots
- celery
- yellow onion
- garlic
- broth – I used vegan chicken broth
- Italian seasoning
- pepper
- fresh thyme
Drain & rinse the canned chickpeas, chop the veggies and get your broth ready (if you’re using bouillon like me).
Step Two: Add it to the Slow Cooker
Grab your slow cooker – if you’re looking for a new one, I love mine. Throw in all of the ingredients and give everything a stir.
Turn the slow cooker to high for 4 hours or low for 8. Now, sit back and relax while the slow cooker does the work.
After the slow cooker is done doing its thing, open the lid and add in the dry pasta. Turn the slow cooker to low (if it’s not already), cover and cook for 30 more minutes.
Step Three: Serve
Give the soup one last stir and double check that the pasta is cooked through. Taste the broth and make sure you don’t need to add more salt or pepper.
Ladle the soup into bowls, top with some more fresh thyme and dig in. I personally love this soup with a few dashes of hot sauce. It would also be great with some saltine crackers!
Tips & Tricks
If you are sensitive to salt you can use low sodium broth or use 1/2 broth and 1/2 water.
If you have leftovers, the pasta will continue to absorb the broth as it sits in the fridge which will likely make it crumble when you reheat it. I had no problem with this, but if it will be an issue for you, you can cook the pasta separately and just add it to the soup as you eat it.
You can really use any pasta as long as it is short and easy to scoop with a spoon.
If you have extra veggies that need to be used up in the fridge, go ahead and throw them in!
Need more recipe inspo? Check these out:
Slow Cooker Chickpea Noodle Soup
Ingredients
- 2 15-ounce cans chickpeas drained & rinsed
- 3 carrots peeled and chopped
- 3 stalks celery chopped
- 1 yellow onion diced
- 5 cloves garlic minced
- 8 cups broth I used vegan chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 2 bunches fresh thyme
- 8 ounces pasta shells dry
Equipment
Instructions
- Add all of the ingredients (through the thyme) to the slow cooker. Cover and cook on high for 4 hours or low for 8 hours.
- Remove the lid and scoop out the thyme stems. Add the pasta, stir, cover and cook on LOW for 30 more minutes.
- Give it a stir, taste and adjust the seasonings as needed. Serve hot with more thyme sprinkled on top.
Video
Notes
- If you are sensitive to salt you can use low sodium broth or use 1/2 broth and 1/2 water.
- If you have leftovers, the pasta will continue to absorb the broth as it sits in the fridge which will likely make it crumble when you reheat it. I had no problem with this, but if it will be an issue for you, you can cook the pasta separately and just add it to the soup as you eat it.
I really wanted to like this recipe, but there was no flavor at all, so ended up just heavily salting it, which didn’t work out greta.
So sorry it didn’t work out for you – I think the trick for simple soups is using a really flavorful broth. I linked the one I used which I love.
I think this is a good recipe, but I wouldn’t make it again in a slow cooker. The finished product was simply too watered down and overcooked to my liking – making for a rather flavorless dish, sorry to say, even though I decreased the low-temp cooking time to 5 hours and had cut the veggies in larger pieces. I understand the need for convenience that a slow cooker can provide during the week, but I would save this recipe for the weekend and make it on the stovetop.
The lack of flavor could also be from the broth. I find a lot of veggie broths lack depth of flavor, so you end up needing to flavor the broth with more seasoning – this is why I always go with vegan chicken broth. But this will definitely work well on the stovetop too 🤗