Chicken Chickpea Soup
This hearty Chicken Chickpea Soup features homemade chicken broth, tender chicken, chickpeas, vibrant vegetables, and pasta, making it a comforting and nourishing meal that’s perfect for any occasion.
6 Servings
Ingredients
For the Broth:
- 3- pound whole chicken giblets reserved for another use
- 3 carrots cut into thirds
- 3 celery ribs cut into thirds
- 1 large yellow onion quartered
- 1 head garlic halved crosswise
- Salt to taste
- Water
For the Soup:
- 1 tbsp neutral oil e.g., vegetable or canola oil
- 1 yellow onion peeled and diced
- 3 carrots peeled and sliced into thick rounds
- 3 celery ribs trimmed and diced
- 1 tbsp paprika optional: substitute half with smoked paprika
- Crushed red pepper to taste
- 2 15 oz cans chickpeas, drained
- ½ cup elbow macaroni
- 5 oz baby spinach or Lacinato kale
- Salt and black pepper to taste
Instructions
Prepare the Broth:
- Place the whole chicken in a large stockpot and cover with water, ensuring the water level is 1–2 inches above the chicken. Add the carrots, celery, onion, and garlic. Season generously with salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 1–2 hours, skimming any foam or impurities from the surface.
- Once cooked, carefully remove the chicken from the pot and transfer it to a bowl to cool. Continue simmering the broth for an additional 20 minutes to concentrate its flavor.
Prepare the Chicken:
- Once the chicken is cool enough to handle, remove and discard the skin. Shred the meat into bite-sized pieces, discarding the bones or reserving them for future stock. Set the chicken aside.
Strain the Broth:
- Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Clean the stockpot to remove any remaining debris and return it to the stove.
Cook the Soup Base:
- Heat the neutral oil in the cleaned stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened. Season with salt, black pepper, paprika, and crushed red pepper. Cook for an additional minute to release the spices’ aroma.
Combine Ingredients:
- Add the shredded chicken and drained chickpeas to the pot. Pour in the prepared broth, ensuring the ingredients are fully submerged. If necessary, supplement with additional water. Taste and adjust the seasoning as needed. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 15–20 minutes, or until the carrots are tender.
Add Pasta and Greens:
- Increase the heat to bring the soup back to a boil. Stir in the elbow macaroni and cook for 8–10 minutes, or until the pasta is al dente. Reduce the heat to low and gently stir in the spinach or kale, allowing it to wilt for 3–4 minutes.
Serve:
- Ladle the soup into bowls and serve immediately. For added comfort, pair with crusty bread or a fresh side salad.
Notes
To make this recipe gluten-free, substitute the elbow macaroni with gluten-free pasta or cooked rice. Ensure that the canned chickpeas, paprika, and any other ingredients used are certified gluten-free by checking their labels.