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Crockpot Chickpea Noodle Soup

  • Author: Brita Britnell
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x


Easy and delicious Crockpot Chickpea Noodle Soup!


  • 1 cup of dried chickpeas, drained overnight (you can sub this for 2 cans of drained and rinsed chickpeas)
  • 3 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 medium onion, diced
  • 1/2 teaspoon of dried and crushed rosemary
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 8 cups of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of fresh parsley, chopped (plus more for garnish)
  • 8 ounces of pasta, I like using spiral noodles for a more classic soup
  • additional salt and pepper to taste
  • optional: 1 tablespoon of lemon juice


  1. If you haven’t already done so, drain and rinse your chickpeas and then add them to your Crockpot.
  2. 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.
  3. 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.
  4. The pasta will really absorb a lot of the liquid so add additional broth/ water as needed.
  5. Serve and ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Crockpot
  • Cuisine: American

Keywords: crockpot soup, slow cooker soup, vegan soup