Garbanzo Bean & Vegetable Noodle Soup
This summer soup has a little bit of everything.
Ingredients
- 4 slices thick-cut bacon, cut into thin 1/8” lardons
- 8 chicken thighs
- 3 Tbsp vegetable oil
- ¼ cup white wine
- 3 Tbsp salted butter
- 2 large white onions, medium dice
- 3 carrots, medium dice
- 1 stalk celery, sliced thin
- 3 cloves garlic, finely minced
- 8oz button mushrooms, finely sliced
- ¼ cup fresh parsley, finely chopped
- 1 Tbsp red pepper flakes
- 2 tsp dried oregano
- 1 cup canned garbanzo beans
- 6 cups chicken stock
- 10 sprigs thyme, tied up in a bundle
- 2 bay laves
- 1 cup dried macaroni noodles
- Salt & freshly-ground black pepper, to taste
Instructions
- Cook bacon lardons on medium heat in a large saute pan.
- When lardons are cooked, remove them from pan.
- Sear chicken thighs in bacon fat and vegetable oil on high heat until lightly browned and remove from heat.
- Turn off the heat and deglaze the pan with ¼ cup white wine and add butter.
- Cook onions, carrots, and celery for 5 minutes on medium heat.
- Add garlic, mushrooms, parsley, red pepper flakes, and dried oregano and cook for an additional 5 minutes.
- Add the drained can of garbanzo beans, chicken stock, thyme, and bay leaves and bring to a simmer.
- Cook for 20 minutes.
- Taste and adjust for seasoning.
- Add the macaroni noodles and cook until the noodles are soft.
- Serve soup hot, with slices of rustic bread slathered in butter.
Notes
This soup tastes amazing re-heated the following day.