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photo Chicken, Pasta, and Chickpea Stew Recipe | Say Mmm

Chicken, Pasta, and Chickpea Stew

To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.
6 Servings -
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Servings:6  | Calories:271 | Total Fat:9g  | Chol:39mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 3g
15 %
Total Carb 30g
10 %
Fiber 6g
24 %
Sugars 12g
Cholesterol 39mg
13 %
Sodium 1239mg
52 %
Protein 18g
36 %
36% Marinara
29% Others combined
17% Chickpeas
16% Boneless chicken thighs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Cooking spray
1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups Basic Marinara
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2 inch pieces
6 tablespoons shaved fresh Parmesan cheese

Directions : View recipe directions on
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