Chicken Noodle And Garbanzo Soup

1. 1

   This easy Spanish Chicken Noodle & Garbanzo Soup makes 6 servings. Use a pressure cooker to reduce cooking time to 40 minutes.

2. 2

   Cut leek, onion and carrot into large chunks. Cut garlic cloves in half. Place vegetables and garlic, along with the chicken pieces in large pot or pressure cooker and 5 cups water.

3. 3

   If using a pot, bring to a boil, then lower heat and simmer for 1 hour. If using a pressure cooker, cook for 30 minutes.

4. 4

   After vegetables have cooked, remove chicken pieces from pot and set aside to cool. Use a stick blender or hand mixer to puree the vegetables and liquid in the pot. Add 2-3 cups water and drained garbanzo beans. Salt to taste.

5. 5

   When chicken is cool enough to handle, remove meat from the bones and break into bite-sized pieces. Add to the pureed vegetables in the pot and stir. Return pot to heat and bring to a boil. Break pasta into 3-inch pieces and add to soup. Simmer for 10 minutes, until pasta is cooked. Adjust salt if necessary. Serve hot.

* Per serving · 4 servings · Values may vary.

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