Chick Pea Chicken Noodle Soup

1 serving Olive Oil: Kroger, Pure Olive Oil, 1tbsp/serving
32 ounces Chicken Breast (cooked), no skin, roasted
3 serving Bolthouse Farms Baby-Cut Carrots (8 carrots)
2 stalk, large (11"-12" long) Celery, raw
1 medium (2-1/2" dia) Onions, raw
14 cup (8 fl oz) Water, tap
9 serving Chicken Boullion Cube (by MRSDUDLEY)
1.5 cup GOYA Chick Peas (Garbonzo Beans)
4 serving Barilla Thin Spaghetti 2oz (1 cup cooked)

the soup is cooking while you prep

In a pot add 12 cups of water & 8 boullion cubes and bring to a boil. Next add the onions celery, and carrots. While the veggies are cooking, take the skins off of each chick pea (its tedious but worth it). Add the chick pea to the pot. Dice the chicken to desired size and season with salt, pepper and paprika. Sauteed the chicken on high in a pan with the olive oil till gold brown. Add chicken t soup. Next break the thin spaghetti into 1 inch sticks and add to the pot. cook for an additional 20 minutes on low until the spaghetti is cooked. Add last 2 cups of water for more broth and the last boullion cube. Bring back up to a boil and then you are ready to eat.

Serving Size: 12-1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user JULZ09.