Chicken, Pasta, and Chickpea Stew

  • Cooking spray
  • 1 C thinly sliced celery
  • 3/4 C diced carrot
  • 1/2 C chopped onion
  • 2 garlic cloves, minced
  • 4 C chicken broth
  • 3 C Marinara sauce
  • 1 can garbanzo beans, rinsed and drained
  • 1 C uncooked whole wheat pasta
  • 1/2 tsp. freshly ground black pepper
  • 8 oz. skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 6 Tbs. shaved fresh Parmesan cheese

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 with 1 tablespoon cheese).

Date Added:April 20, 2008
Classification:Soups & Stews
Source:Cooking Light
Course:Main Course



To make the soup ahead, 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 in shortly before serving.