Chickpea Chicken-Noodle Soup

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 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
Directions

Heat the olive 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 chicken broth, chickpeas, diced 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

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    This recipe is featured in:

    Healthy Main Dish Recipes