Chickpea, Chicken & Ditalini Soup
by
Clinton Kelly
A cozy, no-drama winter soup that delivers big comfort with minimal effort. This chickpea, chicken, and ditalini soup thickens itself naturally, comes together fast, and tastes like it’s been simmering all day.
Prep Time:
10 Minutes
Cook Time
25-30 Minutes
Serves:
4-6 Servings
Level:
Beginner
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
6 cups high-quality chicken stock (homemade if possible)
1 (15 oz) can chickpeas, rinsed and drained
2–3 carrots, peeled and sliced
1 cup ditalini (or other small tubular pasta)
1 cup frozen peas
1 cup frozen chopped spinach
1½–2 cups shredded cooked chicken (poached, leftover, or rotisserie)
Kosher salt
Freshly cracked black pepper
Optional Finishes:
Freshly grated Parmesan
Lemon juice
Red pepper flakes
Ingredients
Step 1 Heat olive oil in a large pot over medium heat. Add the onion and cook 5–7 minutes until softened and translucent. Add garlic and cook 1 minute more.
Step 2 Pour in the chicken stock and add the chickpeas. Using a potato masher or the back of a spoon, smash about half the chickpeas directly in the pot to naturally thicken the soup.
Step 3 Add the sliced carrots and simmer for 5 minutes until slightly softened.
Step 4 Stir in the ditalini and cook 8–10 minutes, until al dente.
Step 5 Add frozen peas and chopped spinach. Simmer 2–3 minutes until heated through.
Step 6 Stir in the shredded chicken and simmer just 1–2 minutes to warm gently. (Adding it last keeps the chicken tender.)
Step 7 Season with salt and freshly cracked black pepper. Add more stock if you prefer a brothier soup.
Instructions
Shower each bowl with freshly grated Parmesan
Add a squeeze of lemon to brighten everything
Finish with red pepper flakes if you want heat
Optional drizzle of olive oil for richness