Can I make this Slow Cooker Chickpea Noodle Soup gluten-free?

Absolutely! To make this Slow Cooker Chickpea Noodle Soup gluten-free, simply substitute traditional egg noodles with your favorite gluten-free pasta. Make sure to add it during the last 30 minutes of cooking, following the package directions for tenderness, as cooking times for gluten-free pasta can vary.

How do I store and reheat leftover Slow Cooker Chickpea Noodle Soup?

Store leftover Slow Cooker Chickpea Noodle Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. If the noodles have absorbed too much liquid, you can add a splash of extra vegetable broth or water to reach your desired consistency.

Can I freeze this Slow Cooker Chickpea Noodle Soup?

Yes, this Slow Cooker Chickpea Noodle Soup freezes well, but with one important tip: if you plan to freeze it, cook the soup without the noodles. When you're ready to serve, thaw the soup, reheat it, and then cook fresh noodles separately to add to individual bowls. This prevents the noodles from becoming mushy after freezing and thawing. Freeze the noodle-free soup in freezer-safe containers for up to 3 months.

What other vegetables can I add to my Slow Cooker Chickpea Noodle Soup?

This Slow Cooker Chickpea Noodle Soup is very versatile! Feel free to add other quick-cooking vegetables like chopped zucchini, green beans, or corn kernels during the last hour of cooking. For tougher vegetables like potatoes or sweet potatoes, add them at the beginning along with the carrots and celery so they have ample time to soften.

Slow Cooker Chickpea Noodle Soup: The 15-Minute Prep Recipe

Name: Slow Cooker Chickpea Noodle Soup
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 (15-ounce) cans chickpeas, drained and rinsed; 6 cups low-sodium vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon black pepper; 1/4 teaspoon salt (or to taste); 4 ounces egg noodles (or gluten-free pasta); 1/4 cup fresh parsley, chopped; 2 tablespoons fresh dill, chopped; Optional: 1 tablespoon lemon juice, for serving

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 (15-ounce) cans chickpeas, drained and rinsed
6 cups low-sodium vegetable broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
4 ounces egg noodles (or gluten-free pasta)
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
Optional: 1 tablespoon lemon juice, for serving

Instructions

Step 1: Heat olive oil in a large skillet over medium heat (or use your slow cooker’s ‘sauté’ function if available). Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until slightly softened.
Step 2: Add minced garlic to the skillet and cook for another minute until fragrant. Transfer the sautéed vegetables to your slow cooker.
Step 3: Add the drained and rinsed chickpeas, vegetable broth, bay leaves, dried thyme, dried rosemary, black pepper, and salt to the slow cooker. Stir gently to combine all ingredients.
Step 4: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are very tender and flavors have melded. Avoid lifting the lid too often during this period.
Step 5: About 30 minutes before serving, increase the slow cooker heat to HIGH (if not already on it). Stir in the egg noodles.
Step 6: Continue cooking until the noodles are tender but still al dente. Do not overcook. Remove the bay leaves before serving.
Step 7: Stir in the fresh parsley and fresh dill. Taste and adjust seasoning as needed, adding more salt, pepper, or a squeeze of lemon juice for brightness, if desired. Serve warm.

Notes

For best results, add noodles during the last 30 minutes of cooking to prevent them from becoming mushy. A squeeze of fresh lemon juice at the end brightens all the flavors beautifully.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Healthy Dinner
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 6g
Sodium: 680mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg

Keywords: slow cooker, chickpea noodle soup, vegetarian soup, healthy dinner, comfort food, easy soup, plant-based, weeknight meal, crockpot soup

Ingredients

Instructions

Notes

Nutrition

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