Hey, ya’ll, I hope you’ll forgive another soup recipe if it’s 80 degrees where you are, but seeing as we have tons of snow I’m still in full on comfort mode. But maybe no matter what the temp is where you are, you’ll want to try this Chicken, Chickpea & Orecchiette Pasta Soup. Can I say Hygge? I feel a little silly when I get all trendy and say things like Hygge, but look it up. This soup will be in the definition.
Chicken, Chickpea & Orecchiette Pasta Soup rides the line between light & hearty, fresh & heartwarming, The little shells of pasta are so fun, the chicken and the chickpeas give heft & and the flavor is just right. The bit of curry isn’t enough to make this taste like curry; it’s just enough to enhance the soup.
If you are a fan of curry, you can sure bring that flavor home by increasing the amount of curry you add to the soup. It would be a great variation to the recipe.
About Chicken, Chickpea & Orecchiette Pasta Soup:
This easy soup calls for chicken and stock, and it doesn’t really matter how you get it. You can cook a chicken and use some of the meat and broth, use a rotisserie chicken and boxed stock, make stock with a rotisserie chicken or simmer a little chicken in some boxed broth. Whew. A lot of options, but you get the idea!
I made the Instant Pot Barbecued Whole Chicken from Amy & Jacky’s blog (I love those guys! They’re a must visit if you have an Instant Pot) and used the broth the chicken was poached in as a base of this soup. I tossed onion, celery, and carrot in the pot and cut the salt back. The chicken, by the way? Very good! (And after it was done, I even made a second stock from the bones.)
Things to be careful with? You want enough salt so that this soup isn’t dull since the pasta is cooked right in the broth, but you’ll need to adjust the salt depending on the stock/broth you use. It’s nice to have extra stock/broth coz you know that pasta can swell all up and suck away the moisture!
Saving Money on Chicken, Chickpea & Orecchiette Pasta Soup:
After Easter is a great time to buy whole chickens. Egg production peaked before Easter and there are a LOT of excess chickens. They’re probably dirt cheap at your store. They are at mine. Cooking your own chicken, as long as you have a good sales price, is always going to be cheaper per pound than buying a rotisserie chicken.
Since rotisserie chickens (I’m looking at you, Costco) are 3 pounds for $5.00 +36 cents tax, $1.79 a pound, as long as your chicken (allowing for cooking and shrinkage) is under $1.75 a pound, the raw chicken is a better deal. Mine was 79 cents a pound. If it were the size of a Costco chicken, it would have been $2.37.
At the same time, a rotisserie chicken as a quick option for a dinner and/or soup can be better than many of the pricier options out there to get food on the table, fast. What you’re saving is time and that can be a big factor, too!
I do realize that there are some people who won’t touch a rotisserie chicken due to amount of salt and other reasons, so I’m not going to get into that discussion, here, today! Me, I do like knowing what’s in my food. 🙂
Chicken, Chickpea, & Orecchiette Pasta Soup
A quick and easy soup that will be loved by all!
- Yield: 5-6 servings 1x
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 large carrots, diced (about 1 cup)
- 7–8 cups low-sodium chicken stock, divided (see note)
- 1 1/2 teaspoons salt (may need less depending on the saltiness of the stock)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon turmeric
- scant1/2 teaspoon curry powder
- 4 ounces orecchiette pasta (1 cup)
- 6 ounces shredded chicken (1 1/2 cups)
- 1 15-oz. can chickpeas, drained and rinsed
- 1 tablespoon parsley, chopped, for serving
- a good squeeze (to taste) of lemon juice for the soup, lemon wedges for serving if desired
- a little Parmesan cheese, grated, for serving
Heat oil in a large saucepan over medium-high. Add onions and carrots and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add about six cups stock, salt, pepper, turmeric, and curry. Bring to a boil, reduce heat to medium-low, and cover. Simmer about five minutes.
Bring to a boil and add pasta. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in chicken and chickpeas and continue to cook until pasta is tender and chicken and chickpeas are warm, about 2 minutes more.
Remove from heat. Stir in lemon juice. Taste and adjust any seasonings. Garnish with parsley. Pass additional lemon and Parmesan if using,
The stock in pasta soups like this can vary a lot depending on how long the soup sits, how well cooked the pasta is and personal taste. I recommend starting with six cups of broth and adding more if you wish after the soup is done, and if you’re storing the soup, save a little of the stock for reheating.
I’ll be sharing Chicken, Chickpea & Orecchiette Pasta Soup at Fiesta Friday #219, hosted this week by Jhuls at the Not So Creative Cook. Do stop by their sites when you have a minute – Fiesta Friday is a fun link up from some of the best bloggers and you’re going to fall in love with Juhl’s site!