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

Absolutely! Simply substitute regular egg noodles with your favorite gluten-free pasta or rice noodles. Add them during the last 20-30 minutes of cooking, just as you would with traditional noodles, to ensure they don't get mushy.

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

This soup is incredibly versatile! Feel free to add chopped spinach, kale, zucchini, green beans, or even diced potatoes. For leafy greens like spinach or kale, stir them in during the last 10-15 minutes of cooking. Harder vegetables like potatoes should be added with the other aromatics at the beginning.

How long does Slow Cooker Chickpea Noodle Soup last in the fridge?

When stored in an airtight container, your Slow Cooker Chickpea Noodle Soup will keep well in the refrigerator for up to 4-5 days. The noodles may absorb more liquid over time, so you might need to add a splash of extra broth when reheating if you prefer a thinner consistency.

Can I freeze Slow Cooker Chickpea Noodle Soup?

Yes, but with a note about the noodles. If you plan to freeze the soup, it's best to cook the noodles separately or leave them out entirely until you are ready to serve. Cooked noodles can become mushy and break down after thawing. Freeze the broth and vegetable mixture in an airtight container for up to 3 months, then add freshly cooked noodles when reheating.

Slow Cooker Chickpea Noodle Soup: Your 5-Star Comfort Food Essential

Name: Slow Cooker Chickpea Noodle Soup
Prep time: 20 min
Cook time: PT-496587H49M40S
Total time: PT-496587H49M40S
Cuisine: American Comfort Food
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 carrots, peeled and diced; 3 celery stalks, diced; 4 cloves garlic, minced; 8 cups vegetable broth; 2 (15-ounce) cans chickpeas, rinsed and drained; 1 tsp dried thyme; 1/2 tsp dried rosemary; 2 bay leaves; 1 cup wide egg noodles (or gluten-free noodles); 1/2 cup fresh parsley, chopped, for garnish; Salt and black pepper to taste; Optional: a squeeze of lemon juice

Ingredients

Scale

2 tbsp olive oil
1 large yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
8 cups vegetable broth
2 (15-ounce) cans chickpeas, rinsed and drained
1 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1 cup wide egg noodles (or gluten-free noodles)
1/2 cup fresh parsley, chopped, for garnish
Salt and black pepper to taste
Optional: a squeeze of lemon juice

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Instructions

Step 1: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
Step 2: Transfer the sautéed vegetables to your slow cooker. Add the vegetable broth, rinsed chickpeas, dried thyme, dried rosemary, and bay leaves. Season with salt and pepper to taste.
Step 3: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the vegetables are very tender and the flavors have melded.
Step 4: About 30 minutes before serving, remove the bay leaves. Add the egg noodles to the slow cooker, ensuring they are submerged in the broth. Cover and continue to cook on HIGH for 20-30 minutes, or until the noodles are tender but still have a slight bite (al dente).
Step 5: Stir in the fresh chopped parsley. Taste and adjust seasoning as needed, adding more salt, pepper, or a squeeze of fresh lemon juice for brightness, if desired.
Step 6: Ladle the hearty Slow Cooker Chickpea Noodle Soup into bowls and serve warm.

Notes

For a gluten-free option, ensure to use gluten-free noodles. You can also add a handful of fresh spinach or kale during the last 10 minutes of cooking for extra greens. Leftovers store wonderfully in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 4 hours (on high) or 8 hours (on low)
Category: Main Dishes & Savory Recipes
Cuisine: American Comfort Food

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 6g
Sodium: 700mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Ingredients

Instructions

Notes

Nutrition

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