Here’s a simple, nourishing, kid-friendly soup that you can have ready in under 10 minutes. This is my son’s favorite soup for his lunch thermos at school.
Chickpea Chicken Noodle Soup Recipe
Makes a little over 4 cups of soup.
4 cups chicken broth
1/2 cup chickpeas (garbanzo beans), cooked (not dried)
mini pasta, small amount to taste
chicken, diced or shredded*
1/4 to 1/2 teaspoon pesto
1/2 cup diced tomatoes, drained, optional
cayenne pepper or freshly ground black pepper, optional
grated parmigiano-reggiano cheese, optional
*Rotisserie chicken is great, or homemade roast or boiled chicken. If the only chicken you have is raw, boil it in the chicken broth before proceeding with this recipe.
Heat chicken broth until simmering. Shake in mini pasta and simmer for 4-5 minutes, stirring occasionally. Add cooked chicken, chickpeas, and diced tomatoes (if using). Continue simmering until pasta is cooked to your taste. Stir in pesto, and top with a sprinkle of cayenne or black pepper and freshly grated parmigiano-reggiano cheese.
When we have rotisserie or roast chicken for dinner, I chop up the leftover meat for this soup and freeze it in portions sized for one pot of soup. Pesto also freezes well in ice cube trays — I just trim a slice off a cube to use for this soup. Since the rest of the ingredients are pantry staples, I can make this soup any time with ingredients I have on-hand.