Chickpea Chicken Noodle Soup
Cozy up with a bowl of hearty Chickpea Chicken Noodle Soup, a nourishing twist on the classic comfort food. This wholesome recipe combines tender shredded chicken, protein-packed chickpeas, and perfectly cooked egg noodles in a flavorful broth infused with aromatic garlic, thyme, and a hint of fresh parsley. Loaded with nutrient-rich vegetables like carrots, celery, and onions, this soup is both satisfying and nutritious, making it perfect for chilly evenings or when you need a little extra comfort. Ready in just 45 minutes, this family-friendly dish is a one-pot wonder that's easy to prepare yet big on flavor. Serve it piping hot with a crusty piece of bread for a comforting, complete meal that’s sure to warm your soul. Keywords: Chickpea Chicken Noodle Soup, hearty soup recipe, comforting chicken noodle soup, easy weeknight dinner, high-protein soup.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 3 cloves Garlic, minced
- 2 cups Cooked chicken breast, shredded
- 1 can (15 oz) Cooked chickpeas, rinsed and drained
- 6 ounces Egg noodles
- 6 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the shredded chicken, chickpeas, chicken broth, bay leaf, and thyme. Stir to combine.
Season with salt and black pepper, adjusting to taste.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let simmer for 15 minutes to allow the flavors to meld.
Meanwhile, bring a separate pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
After the soup has simmered, remove the bay leaf and stir in the cooked egg noodles.
Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 6926 mg | 301% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 38.1 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 574 mg | 44% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4866 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
