I have been super interested in the Banza noodles - they are made with chickpeas instead of regular flour - which means they are packed with protein, fiber and have less carbs. There are definitely a few applications where these noodles aren’t exactly like their wheat filled counterparts, but when they are cooked in the sauce, they are perfect!

This soup is one of those dinners that I make when I have no idea what I’m doing for dinner. I almost always have carrots, celery and onion in the house. This goes even faster if you use a rotisserie chicken from the grocery store and shred it. I’ve gone that route before too as well and it’s just as delicious. And it cuts out about 10 minutes - which when you’re talking about 30 minutes total - that’s quite a bit of time.

Serve it with a big green salad, bread if you have teenagers, and enjoy!

One Pot Chicken Soup with Banza

serves 4

3 carrots, chopped

4 stalks celery, chopped

1 onion, chopped

4 cups chicken stock

1 bouillon cube

1/2 lb chicken breast, sliced

1 - 8oz box Banza cavatappi noodles

2 cups water

salt & pepper to taste

STEP 1

In a large stock pot, cook down carrots, celery and onion until soft. Season with salt and pepper.

STEP 2

Pour in chicken stock and stir in the bouillon cube (or equivalent - I like the paste version). Bring to a boil.

STEP 3

Add the chicken and cook until done. Then add noodles + 2 cups water. Bring to a boil and cook until the noodles are done. Season with salt & pepper.

Serve hot with a big salad.

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