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