Chickpea and Noodle Vegetable Soup
Chickpea and Noodle Vegetable Soup is one of our favorite winter soups. I start this soup by cooking carrots, celery, and onions until they’re tender. Then, I add chicken breast, saffron, paprika, cumin and chicken stock and simmer it until the chicken is fall apart tender. Finally, I add in egg fettuccini and chickpeas and top the soup with lots of garnishes. We like this soup for several reasons. First of all, I like that I can cook this soup in just over a half hour. Secondly, I like that this soup can be made ahead of time. And, lastly, we all love the delicious spicy flavors in this soup.
The Equipment I Used
- A Dutch Oven-I like to make my soups in an enameled cast iron Dutch oven. But, you can use any pot that you like.
The Ingredients Needed for Chickpea and Noodle Vegetable Soup
- Olive Oil- Use extra virgin olive oil. I like the California Olive Ranch brand.
- Celery- Be sure to use the celery leaves. They add such great flavor to the soup.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Saffron- This add great flavor but it is expensive. So, feel free to omit it. The soup will still taste great.
- Chicken Stock- I always use homemade stock. My recipe is below.
- Chicken- Use a boneless skinless chicken breast. I really like the Bell and Evans brand. I find them to be exceptionally tender, especially if they are on the smaller side.
- Lemon Juice- Use freshly squeezed lemons. This adds a nice acidic touch to the soup.
- The Garnishes- The serrano pepper, cilantro, scallions, and lemon add great flavor to this soup.
- Chickpeas- I always use dried chickpeas and cook them myself.
How I Made my Soup
- First, I cooked all the veggies until they were tender. No one wants crunchy veggies in their soup. By the same token, no one wants mushy veggies either.
- Next, I added the chicken stock and chicken and cooked it until the chicken was tender.
- Finally, I added the chickpeas and noodles and served the soup with all the garnishes.
If you like vegetable soup, you need to try this warm and comforting Chickpea and Noodle Vegetable Soup.
Chickpea and Noodle Vegetable Soup
A rich soup full of chickpeas, chicken, noodles, carrots, celery, onions, and garlic.
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup diced onion
- 1½ cups chopped celery with the leaves
- 2 cups peeled carrots, sliced in half inch slices
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- ½ tsp. each paprika, saffron threads, and cumin
- 2 tbsp. minced garlic
- 1 boneless, skinless chicken breast
- 4 cups chicken stock
- 8 ounces cooked egg fettuccini
- 1½ cups cooked chickpeas
- 2 tsp. lemon juice
- ¼ cup chopped cilantro
- ¼ cup sliced scallions
- 1 serrano pepper, sliced
- 1 lemon, quartered
Instructions
- Heat the olive oil in a Dutch oven, over medium heat. Add the onion, carrots, and celery and cook until softened about 10 minutes.
- Add the garlic, chicken stock, spices, and chicken. Simmer, covered, until the chicken is cooked through, about 15 minutes. Add the chickpeas and cook five more minutes. Shred the chicken and add it back to the pot along with the fettuccini and lemon juice.
- Garnish each bowl with some cilantro, scallions, lemon, and serrano.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
