Chickpea and Chicken Noodle Soup

By Heritage330

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.