When this recipe came out in 2007, not many decent jarred marinaras were on the market; so much has changed. I used a jarred marinara this time around -- Mario Batali's -- and it was fantastic and quick. Any marinara with tomatoes listed as the 1st ingredient and no corn syrup in the list would do. I made it vegetarian by omitting the chicken and adding a whole can of cannellini beans in place of the garbanzos -- loved it. A true keeper.
Chicken, Pasta, and Chickpea Stew
Comments and Reviews 1-9 of 9
Namaste Posted: 10/16/10
hanemecek Posted: 03/14/10
This soup was delicious...! Would definitely make again. Both my 2 & 4 year old ate it up. My husband was not wild about chickpeas, so might put in white beans next time.
cloebser Posted: 01/13/09
Great recipe for a chilly day- added shredded chicken for a bit more protein
CookingLady Posted: 03/29/10
My whole family loves this recipe and my finicky 5-year old asked me to make it "every night"! I doubled the chickpeas to make the recipe go a little further.
3doglife Posted: 10/26/09
This was definitely a solid recipe that I will make again! So easy too if you have sauce handy. I consider it more of an every day meal than special occasion (which is why I gave it 3 stars). I would definitely serve to guests for lunch or very casual dinner. I used my own homemade marinara, added red hot pepper flakes for some kick and I precooked chicken breasts and then shredded them and added at the end, also added fresh basil right at the end. I used a mini pin wheel pasta and cooked it in the soup...next time will go with something even smaller (like Ditalini per the recipe) & possibly cook seperate and add when serving. The pasta definitely soaks up a lot of sauce and I had very little broth left. Still delicious! Would be good with other types of beans also. Served with fresh grated parm on top with sour dough & cheddar grilled cheese.
kellholl Posted: 02/01/11
this is a family favorite. I made it shortly after it was printed in the October 2007 issue, and my entire family requests it multiple times throughout the winter. I make a huge batch of the basic marinara and freeze 6 cup portions so I can churn out double batches of the soup whenever they ask!
Maryt54 Posted: 10/08/12
This a great recipe. I always double the recipe. I don't change a thing but we do use more cheese. Don't forget the crusty bread!
stephaniehassan Posted: 02/09/13
This is a good recipe. I don't like celery that much, so next time I might leave it out. I use shells instead of the pasta suggested (I couldn't find it). Very good!
Jazzy1 Posted: 02/05/13
This soup is awesome. It has a lot of flavor I followed the recipe exactly. I find that it did not need any changes. I will definitely make again. I did make the pasta separately.