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Chicken, Pasta, and Chickpea Stew
Date added: November 15, 2007
To make the soup ahead of time, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it into soup shortly before serving.
- Servings: 6 change
- Calories per serving: 286
- Prep time: 0
- Cook time: 0
Ingredients
- 1 cup celery, thinly sliced
- 3/4 cup carrots, fresh, chpd
- 1 tbsp garlic, minced, wet
- 4 cup broth, chicken, light, fat free, rducd sod, cnd
- 3 cup sauce, pasta, marinara, homestyle
- 1 cup beans, garbanzo, cnd
- 3/4 cup ditalini pasta, uncooked (very short tube-shaped macaroni)
- 1/2 tsp spice, pepper, black, ground
- 8 ounce-weight chicken, skinless, boneless thighs cut into 1/2-inch pieces
- 6 tbsp cheese, parmesan, fresh, shredded
Recipe Method
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat and simmer 12 minutes or until pasta is tender. Add chicken to pan, cook 3 minutes or until chicken is done. Sprinkle with cheese. Yield: 6 servings (serving size about 1 1/2 cups soup and 1 tablespoon cheese).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 286 | 14% |
| Fat 8g | 13% |
| Cholesterol 35mg | 12% |
| Sodium 1,281mg | 53% |
| Carbohydrates 33g | 14% |
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