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Chickpea Chicken Noodle Soup
Chickpea noodles and crispy seasoned chickpeas add texture and gluten free heartiness to a kitchen classic! Turmeric adds an exotic touch of flavor to the broth in this chunky, savory soup.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course, Soup
Cuisine
American
Servings
4
Ingredients
1x
2x
3x
4
stalks
celery
white bottoms removed then diced
3
carrots
peeled and diced
1
small yellow onion
diced
1
tsp.
turmeric
1
tsp.
kosher salt
½
tsp.
pepper
2
bay leaves
10
cups
low sodium chicken stock or broth
1
lb.
chickpea rotini pasta
I used Banza brand
1
shredded rotisserie chicken breast
½
cup
fresh parsley leaves
chopped
oven roasted seasoned chickpea topping
1
15-oz. can
chickpeas or garbanzo beans
drained and rinsed
1
tbsp.
olive oil
1
tsp.
kosher salt
1
tsp.
pepper
1
tsp.
chili powder
1
tsp.
oregano
Instructions
Preheat oven to broil or highest temperature.
In a bowll, toss chickpeas with olive oil, salt, pepper, chili powder and oregano. Place onto sheet pan lined with foil.
Bake chickpeas for 5 minutes, toss by shaking pan, then bake another 2-3 minutes. Check to make sure they're crunchy then remove from oven.
In a dutch oven, heat a tbsp. oil then sauté onions, celery and carrots until soft, about 5 minutes.
Add in minced garlic and season veggies with salt, pepper, turmeric and bay leaves. Add in chicken broth and bring to a boil.
Remove bay leaves with tongs and discard. Pour in chickpea pasta and cook for 7-9 minutes or according to package.
Once pasta has cooked, lower heat. Add in rotisserie chicken and fresh parsley.
Divide soup between four bowls and top each with crispy chickpeas!
Keyword
bowls, chicken, chickpeas, garbanzo beans, noodles, Soup
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