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
Nutrition Info (approx.)
Per Serving Calories - 424 Carbs (g) - 56.3 Fat (g) - 5.7 Protein (g) - 43.4
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!