Chickpea Chicken Noodle Soup

Ingredients

​4 cups Low Sodium Chicken Broth
¾ c Chopped Celery
¾ c Chopped White Onion
3 (190 g) Chopped Large Carrots
2 tsp Garlic Powder
1 tsp Dried Parsley
½ tsp Dried Sage
½ tsp Dried Oregano
¼ tsp Dried Thyme
20 turns Fresh Ground Black Peppercorn
10 turns Fresh Ground Sea Salt
1 can (427 g) Drained Chickpeas
6 oz Red Lentil Penne Pasta
10 oz Cooked Chicken Breast

Total Time - 35 min

Prep Time: 5 min
​Cook Time: 30 min

Number of Servings

5

Nutrition Info (approx.)

Per Serving
Calories - 424
Carbs (g) - 56.3
Fat (g) - 5.7
Protein (g) - 43.4

Directions

1). Dice veggies.
2). Saute veggies over medium heat for about 5 minutes, until the onion is translucent.
3). Add spices and saute for another minute.
4). Add 1 can of drained and rinsed canned chickpeas and chicken broth.
5). Simmer for 15 minutes, until celery and carrots have softened.
6). Add dry pasta to soup and cook in soup, as per package instructions.
7). Add in cooked chicken breast and let simmer for another minute.
8). Serve up 1/5 of the soup and enjoy slowly and mindfully until 80% full.

**Note** - I like my soups chunky with just enough broth, but not a lot. You can definitely add more broth if you like a more liquidy soup!