We love chicken noodle soup as much as the next person and even more so in the winter, but sometimes a classic just needs a little spicing up. Here's a fun spin on everyone's favourite soup, using some Canadian-grown chickpeas and Mediterranean spices.
6 cups chicken broth
2 cups canned diced tomatoes
1 cup white wine
1/2 cup thinly sliced celery
1 bay leaf
1 tsp dried oregano
1/4 tsp ground cinnamon
1 pinch ground cloves
1 1/2 cup cooked chickpeas
1 cup diced cucumber
1 cup cooked fusilli noodles
1 cup cooked chicken meat, excess fat removed, and roughly chopped
1 lemon, zest and juice
salt, to taste
freshly ground black pepper, to taste
Place the first 8 ingredients in a large pot and bring to a boil over medium-high heat. Reduce heat to medium and let mixture simmer, uncovered, for 30 minutes.
Remove bay leaf, add remaining ingredients and cook for another 15 minutes. Season to taste with salt and pepper.
If you have some feta kicking around in your fridge, feel free to crumble it up and sprinkle on top for a nice little garnish.
