You will need Parmesan Cheese, Salt & Pepper, Italian Seasoning, Garlic, Red Pepper Flakes, Noodles, Chickpeas, Chicken, Chicken Broth, and Oil. |
I also decided to add 2 Carrots. |
Boil the Chicken..I just threw it in frozen. |
Chop up the Garlic. |
Warm a Big pot over medium heat add in the Oil, Garlic, and Red Pepper Flakes and stir around. |
Peel and chop up the Carrots. |
In a pot add the Broth, Water, Carrots, and Seasoning. Bring everything to a boil. |
Then add in the Chickpeas |
And the Noodles. |
Chop up the cooked Chicken and add to the soup. |
Gently boil for 8-12 minutes or until the Noodles are cooked through. |
Before serving add a bit of Parmesan Cheese. Enjoy! |
Chickpea and Chicken Noodle Soup
Source: The Sister's Cafe
1 TBSP Canola Oil
4 Cloves Garlic
4 (14.5 oz) cans Chicken Broth
2 Carrots, peeled and diced
2 Chicken Breasts
1/2 tsp Red Pepper Flakes
1 to 1 1/2 tsp Italian Seasoning
2 (15.5 oz) Cans Chickpeas, drain and rinse
1 C Water
Salt and Pepper to taste
Parmesan Cheese for serving
Bring a pan of water to a boil then add the Chicken Breasts and cook until no longer pink. When the Chicken is fully cooked remove from water and shred or chop into bit sized bits.
Heat a large pot over medium heat. Add the Oil, Garlic, and Red Pepper Flakes. Saute for a few minutes. Add the broth, Carrots, Salt & Pepper, and Italian Seasoning and bring to a boil. Stir in the Chickpeas, Chopped Chicken, and Pasta and stir everything together well. Gently boil 8-12 minutes until the pasta is tender.
Top with Parmesan Cheese.
Enjoy!
Approximately 10 servings (info doesn't include Parmesan Cheese)
288 Calories
49 Carbs
4 Fat
16 Protein
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