Chicken Noodle Soup. Another one of those classics that’s immediately banned when you become a vegetarian.
But who says you can’t still enjoy something like it? Let’s face it, the chicken isn’t even the best part. I was always a fan of the noodles myself. In fact, my favorite soup used to be the old fashioned canned kind with DOUBLE noodles.
This soup is easy (enter: slow cooker), comforting just like the classic, and loaded with veggies (and noodles!). Feel free to throw in whatever veggies you like. My husband and I both hate celery so I added some peas instead.
Slow Cooker Chickpea Noodle Soup {Vegan} {GF Opt.}
Ingredients
- 1 medium Yellow Onion, diced
- 2 Cloves of Garlic, minced
- 3 medium Carrots, sliced
- 2 Parsnips, sliced
- 1 cup Frozen Peas
- 1 Tomato, diced
- 3 TBSP Olive Oil
- ½ cup White Wine
- 1 ½ cups of Water
- 32oz of Vegetable Broth
- ½ tsp dried Basil
- 2 dried Bay Leaves
- ½ tsp Smoked Paprika
- Sea Salt & Black Pepper, to taste
- 1 15oz can of Chickpeas, drained and rinsed
- 1 16oz package of Pasta of your choice
- ½ cup fresh Parsley, chopped
Directions
To the slow cooker, add the onion, garlic, carrots, parsnips and peas. Drizzle with olive oil and add the white wine, water, vegetable broth, basil, bay leaves, smoked paprika, salt & pepper. Cover and cook on low heat for 6 to 7 hours.
Remove the bay leaves and add in the chickpeas, pasta & parsley. Turn the heat up to high and cook for about 10 minutes, until the noodles are tender.
