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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