Best Chickpea Chicken Noodle Soup Recipes

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CHICKPEA CHICKEN-NOODLE SOUP



Chickpea Chicken-Noodle Soup image

Add some protein power to your chicken noodle soup with the addition of chickpeas. Cilantro and tomatoes add color and zest.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 ounces spaghetti, broken into small pieces
1 carrot, thinly sliced
2 cloves garlic, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh cilantro
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can diced tomatoes
Kosher salt and freshly ground pepper
2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
  • Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
  • Photograph by Antonis Achilleos

CHICKPEA CHICKEN NOODLE SOUP



Chickpea Chicken Noodle Soup image

Make and share this Chickpea Chicken Noodle Soup recipe from Food.com.

Provided by DailyInspiration

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2-2 tablespoons extra-virgin olive oil
4 ounces spaghetti, broken into small pieces
1 carrot, thinly sliced
2 garlic cloves, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3/4 cup fresh cilantro, chopped
4 cups low sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can diced tomatoes
kosher salt & freshly ground black pepper
2 small boneless skinless chicken breasts, thinly sliced

Steps:

  • Heat oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, unti the spices are toasted about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, salt and pepper to taste. Cover and bring to a simmer; then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes. Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper. (.

Nutrition Facts : Calories 413.4, Fat 10.1, SaturatedFat 1.7, Cholesterol 37.8, Sodium 478.5, Carbohydrate 54.8, Fiber 7.5, Sugar 4.7, Protein 27.6

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