Thursday, October 18, 2007

Chicken, Pasta, and Chickpea Stew

This recipe uses the marinara sauce that you have made ahead of time.

1 C thinly sliced celery
3/4 c diced carrot
1/2 c chopped onion
2 cloves of garlic, minced
4 Cups chicken broth
3 cups basic marinara
1 c canned chickpeas (garbanzo beans), rinsed and drained
3/4 c uncooked ditalini (very short tube macarroni)
1/2 tsp ground black pepper
8 oz. chicken cut into 1/2 inch pieces
6 TB shaved fresh parmesean cheese

Heat a Dutch Oven (or big pot) over medium heat. Add celery, carrot, and onion to pan. cook 12 minutes or until tender. Stir occasionally. Add garlic, cook 30 sec. Add broth and next 4 ingredients: bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pot and cook 3 minutes or until chicken is done (I cook it before hand, I am just weird about chicken that way). Sprinkle with cheese when you serve. Yield 6 servings.

This is a cooking light recipe, but don't tell Curtis! J/k We all love this soup. It is so flavorful and filling. You could add all sorts of other veggies to it also. My kids like the "gonzo" beans.
If you want to freeze the soup don't add the pasta, just cook pasta and add it when you are ready to eat it.

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