Ingredients:
Chicken Breasts – 2 cups, cooked, shredded
Zucchini – 1/2, diced
Chickpeas – 1/2 cup, soaked, drained, rinsed
Tomatoes – 200 gms, diced
Chicken Stock – 5 cups
Pasta – 1/3 cup
Carrot – 1, cubed
Olive Oil – 1 tsp
Onion – 1/2, chopped
Garlic – 1 clove, minced
Parmesan Cheese – 2 tblsp
Celery – 1/2 stalk, diced
Salt as per taste
Pepper Powder as per taste
Method:
1. Heat oil in a large pot over medium flame.
2. Saute the onions and garlic until onions turn translucent.
3. Add the tomatoes and cook for 3 to 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Add pasta, carrots and parmesan.
6. Simmer for 5 minutes.
7. Add celery, zucchini and chickpeas.
8. Cook till the vegetables are tender or for 5 minutes.
9. Add the chicken pieces and cook for another 2 minutes.
10. Add salt and pepper.
11. Mix well and garnish with some parmesan cheese.
12. Serve at once.
image credit: countryliving.com
