Crockpot Chickpea Noodle Soup Recipe
Servings: 6 servings
Cost: $5.01 per recipe / $0.84 per serving
Ingredients
- 2 tablespoons olive oil optional ($0.36)
- 1 medium yellow onion diced ($0.60)
- 2 stalks celery sliced ($0.44)
- 3 cloves garlic minced ($0.18)
- 3 medium carrots sliced ($0.24)
- 1 ¾ cups chickpeas drained and rinsed - cooked from scratch or 15 ounce can ($0.75)
- ½ teaspoon dried rosemary ($0.03)
- ½ teaspoon dried thyme ($0.03)
- 1 teaspoon salt ($0.02)
- ¼ teaspoon black pepper ($0.01)
- ¼ teaspoon red pepper flakes optional ($0.02)
- 2 bay leaves ($0.24)
- 8 cups vegan chicken broth or vegetable broth ($0.72)
- 8 oz dried rotini ($0.59)
- Juice of half a lemon ($0.29)
- Fresh parsley for garnish ($0.49)
Instructions
- Optional: Heat the olive oil in a skillet over medium heat. Add the onion, celery, and half the salt. Sauté until translucent and fragrant, about 4-5 minutes. Add the garlic and sauté for another 1-2 minutes. Remove from the heat.
- Add the onion, celery, garlic, carrots, chickpeas, rosemary, thyme, salt, black pepper, red pepper flakes (if using), and bay leaves to the crockpot.
- Pour in the broth and mix together and cook on high for 4 hours or low for 6-8 hours.
- 30 minutes before the end of cooking, add the dried pasta and cook on low for another 15-30 minutes. The time will depend on your crockpot and brand of pasta. Start with 15 minutes and check the pasta. Continue cooking in 5 minute increments until done.
- Add the lemon juice and mix together. Adjust salt and black pepper as needed.
- Garnish with fresh parsley, and enjoy!
Notes
- Storage instructions: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator. Over time, the pasta will absorb a significant amount of liquid, so add additional broth when reheating. Or, cook the pasta separately and add to the broth right before reheating (this is ideal for meal prep).
- Freezing instructions:
- Before cooking - Add all ingredients except broth, rotini, lemon juice, and parsley to a gallon-sized ziplock bag. Seal and squish together to combine the ingredients. Label and freeze for up to 6 months (download my free labels here!). When ready to eat, dump bag contents into 6 qt slow cooker and add broth. Cook as usual.
- After cooking - If you'd like to make soup broth cubes, make the soup without pasta and freeze for up to 6 months using 1-cup or 2-cup Souper Cube trays (use code HOMECOOKEDROOTS10 for 10% off). When ready to eat, reheat on stovetop or in microwave and add cooked pasta before serving.
- Serving suggestions: You can't go wrong with a hearty slice of Garlic Bread or Naan for soaking up the broth.
- Nutrition facts are an estimate and can change depending on the pasta and broth used.