This very tasty recipe comes from Stacey in our Facebook community. Thanks, Stacey!
Chickpea Chicken-Noodle Soup
3 Tbsp. Olive Oil
4 ounces Spaghetti, broken into small pieces
1 Thinly Sliced Carrot
2 cloves Chopped Garlic
1 tsp Ground Cumin
¼ tsp Ground Cinnamon
¾ cup Chopped Fresh Cilantro
4 cups Chicken Broth
1 15 ounce Can Chickpeas, drained and rinsed
1 15 ounce Can Diced Tomatoes
Salt And Pepper
2 small Chicken Breasts, thinly sliced. I used leftover roast chicken.
Heat the olive oil in a 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 the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the chicken broth, chickpeas, tomatoes, 1 cup water, and s & p 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 s & p and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season.