Slow-cooked chicken noodle soup with chickpeas recipe

  • Serves 4
  • 1 hr 15 mins
  • 444 calories / serving
  • Freezable
  • Healthy
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Slow cooked chicken noodle soup with chickpeas HERO

Place the onions, carrots, celery, garlic and chicken in a large pan. Cover with 2 litres (3½ pt) of water and bring to the boil. Reduce heat and simmer for 40 minutes until the chicken is cooked through with no pink showing. 

Skim off fat. Transfer the chicken to a board, remove the bones, shred and return to the pot. Add the zest, chickpeas, noodles (or pasta) and parsley, then simmer for 10-15 minutes, or until the noodles/pasta are tender.

Drain and serve with a good squeeze of lemon juice. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 onion, thickly sliced
  • 4 carrots, peeled and thickly sliced
  • 4 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 6 chicken thighs, skin removed
  • 2 lemons, zested
  • 1x400g tin chickpeas
  • 125g noodles
  • 1x35g pack curled parsley, chopped
  • Energy 1870kj 444kcal 22%
  • Fat 16g 23%
  • Saturates 3g 17%
  • Sugars 11g 13%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 46.4g Protein 31.6g Fibre 8.1g


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