Chicken, Chickpea, & Orecchiette Pasta Soup

Chicken Chickpea Orecchiette Pasta Soup

A quick and easy soup that will be loved by all!


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 large carrots, diced (about 1 cup)
  • 78 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.

Keywords: Carrots, Chicken, Chicken Stock, Chickpeas, Orecchiette, Pasta, Soup

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