Ingredients
4 pieces of chicken (2 thighs, 2 legs)
1 onion
1 leek
1 carrot
3 cloves garlic
5 cups (1 1/4 liters) water
2-3 cups (500-750 ml) water
1-15 oz (425 gr) can garbanzo beans
4 oz (120 gr) vermicelli or angel hair pasta
salt to taste
Preparation
This easy Spanish Chicken Noodle & Garbanzo Soup makes 6 servings. Use a pressure cooker to reduce cooking time to 40 minutes.
Cut leek, onion and carrot into large chunks. Cut garlic cloves in half. Place vegetables and garlic, along with the chicken pieces in large pot or pressure cooker and 5 cups water.
If using a pot, bring to a boil, then lower heat and simmer for 1 hour. If using a pressure cooker, cook for 30 minutes.
After vegetables have cooked, remove chicken pieces from pot and set aside to cool. Use a stick blender or hand mixer to puree the vegetables and liquid in the pot. Add 2-3 cups water and drained garbanzo beans. Salt to taste.
When chicken is cool enough to handle, remove meat from the bones and break into bite-sized pieces. Add to the pureed vegetables in the pot and stir. Return pot to heat and bring to a boil. Break pasta into 3-inch pieces and add to soup. Simmer for 10 minutes, until pasta is cooked. Adjust salt if necessary. Serve hot.
