Ingredients for Chickpea Chicken Noodle Soup
- Olive Oil
- 1 cup spaghetti
- 1 medium carrot (chopped)
- Garlic Cloves
- Ground Cumin
- Ground Cinnamon
- Fresh Cilantro
- Low Sodium Chicken Broth
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes (undrained)
- Kosher Salt & Freshly Ground Black Pepper
- Boneless Skinless Chicken Breasts
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How to Make Chickpea Chicken Noodle Soup
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
- Add 1 cup spaghetti and cook, stirring frequently, until lightly toasted, about 2-3 minutes.
- Add 1 medium carrot (chopped), 2 cloves garlic (minced), 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, and ½ cup chopped fresh cilantro.
- Cook, stirring constantly, until the spices are fragrant and toasted, about 1 minute.
- Pour in 4 cups chicken broth, 1 (15-ounce) can chickpeas (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup water, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring to a simmer, then reduce heat to medium-low, cover, and cook until the spaghetti is almost tender, about 8-10 minutes.
- Season 1 cup cooked chicken (shredded or diced) with salt and pepper.
- Add the seasoned chicken to the soup and simmer until heated through, about 2 minutes.
- Stir in the remaining ½ cup chopped fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
8g
Carbs
18g
