Chickpea Chicken-Noodle Soup
A hearty and nourishing soup that combines chickpeas, chicken, and noodles for a comforting meal packed with flavor and nutrients.
Ingredients
Base ingredients
- 3 tablespoons extra-virgin olive oil
- 4 ounces spaghetti, broken into small pieces
Vegetables and Aromatics
- 1 cup carrot, thinly sliced
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 cup chopped fresh cilantro divided
Main ingredients
- 4 cups low-sodium chicken broth
- 1 can chickpeas, drained and rinsed (15-ounce can)
- 1 can diced tomatoes (15-ounce can)
- 1 pound skinless, boneless chicken breasts, thinly sliced
- to taste Kosher salt and freshly ground pepper
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat. Add spaghetti and toast, stirring, for about 2 minutes.
- Add carrot, garlic, cumin, cinnamon, and half the cilantro; cook, stirring, until spices are fragrant/toasted (about 1 minute).
- Add chicken broth, chickpeas, diced tomatoes, 1 cup of water, and salt and pepper. Cover and bring to a simmer, then reduce to medium-low.
Cooking
- Simmer until the spaghetti is just tender (about 8 minutes).
- Season the chicken with salt and pepper, add to the pot, and simmer until cooked through (about 2 minutes).
- Stir in the remaining cilantro and adjust seasoning with salt and pepper.
Notes
Best served hot with fresh cilantro on top, crusty bread, or a simple salad. For a gourmet touch, drizzle olive oil or add lemon juice before serving.