Chicken Noodle Soup

This soup hit the spot, starting with an absolutely divine-tasting broth. Tender, flavorful chicken and a surprise… chickpeas… round out a big bowl of happiness.

Course Main

Cuisine American

Keyword chicken, creamy, pasta, soup

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 402kcal

Ingredients

1 tablespoon olive oil
1 large onion 1/2" slices
4 ribs celery 1/2" dice
3 carrots 1/2" dice
kosher salt
2 cloves garlic minced
2 teaspoons dried red pepper flake
1 teaspoon dried thyme
3 pounds bone-in chicken thighs remove skin and excess fat
water as needed
2 bay leaves
1 lemon halved
1 teaspoon cinnamon
1 pinch ground nutmeg
ground black pepper
2 cups orecchiette pasta
15 ounces chickpeas
2 tablespoons fresh cilantro chopped

Instructions

Heat oil in a large Dutch oven or pot over medium-high heat.
Add the onions, celery, and carrots. Add salt to taste and cook until the vegetables start to soften, 8-10 minutes.
Add the garlic, red pepper, and thyme and cook for 2 more minutes.
Add the chicken and enough water to just cover the chicken.
Add the bay leaf. Bring the mix to a boil then reduce to simmer. Continue simmering for 30 minutes.
Scrape off any accumulated foam. Add the juice of the lemon plus the lemon halves, along with the cinnamon and nutmeg. Stir and add salt and pepper to taste. Simmer for another hour.
Cook the pasta per package instructions.
Remove the chicken from the pot and let cool slightly before pulling the meat from the bones. Chop or shred as desired and return the meat to the pot.
Remove the bay leaves and the lemon halves and add the chick peas. Warm through.
To serve, divide pasta between four bowls and top with the soup. Garnish with cilantro and serve.

Nutrition