Chickpea Chicken-Noodle Soup

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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 

Kosher salt and freshly ground pepper

2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced


  1. 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.
  2. Per Serving: Calories 495; Total Fat 15 grams; Saturated Fat 2 grams; Protein 22 grams; Total Carbohydrate 45 grams; Fiber 7 grams; Cholesterol 91 milligrams; Sodium 281 milligrams Photograph by Antonis Achilleos
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