Chickpea Chicken Noodle Soup Recipes

Steps:

• Place chickpeas in large saucepan with enough water to cover by several inches. Add onion cut in half (with cloves) and bay leaf. Bring to a boil, lower heat to a simmer and cook 1 hour, until about halfway cooked. In the meantime, heat oil in large Dutch oven over medium high heat. Season chicken thighs with salt and pepper and place chicken pieces, skin side down, in hot pot. Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes. Remove chicken from pan and set aside. Pour off all but 2 tablespoons fat from the pan and add diced mountain ham or bacon. Cook 5 minutes until crisp. If using bacon, drain excess fat. Add chopped onion, garlic, and saffron and stir. Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits. Add carrots, celery, cabbage, salt and pepper. Remove onion halves from chickpeas and add half cooked chickpeas and their cooking liquid to pot along with the 6 cups of stock or water. Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken and chickpeas are completely cooked. Stir in parsley and serve.

Steps:

• Heat oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, unti the spices are toasted about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, salt and pepper to taste. Cover and bring to a simmer; then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes. Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper. (.

Steps:

• Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
• Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
• Photograph by Antonis Achilleos

Steps:

• Preheat a soup pot over medium-high heat.
• Sauté the onions and carrots in the oil for about 10 minutes.
• Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes.
• Deglaze the pot with the mirin (or just a splash of water).
• Add the 6 cups of water and the chickpeas.
• Cover and bring to a boil.
• Once the broth is boiling, break the soba noodles into thirds and throw them inches
• Lower the heat to medium so that the soup is at a low boil.
• Cover and cook for 15 minutes, stirring occasionally.
• Add the miso and stir until it's incorporated.
• Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.

Steps:

• Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
• Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
• While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
• Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.