This summer soup has a little bit of everything.

Garbanzo Bean & Vegetable Noodle Soup

This summer soup has a little bit of everything.


  • 4 slices thick-cut bacon, cut into thin 1/8” lardons
  • 8 chicken thighs
  • 3 Tbsp vegetable oil
  • ¼ cup white wine
  • 3 Tbsp salted butter
  • 2 large white onions, medium dice
  • 3 carrots, medium dice
  • 1 stalk celery, sliced thin
  • 3 cloves garlic, finely minced
  • 8oz button mushrooms, finely sliced
  • ¼ cup fresh parsley, finely chopped
  • 1 Tbsp red pepper flakes
  • 2 tsp dried oregano
  • 1 cup canned garbanzo beans
  • 6 cups chicken stock
  • 10 sprigs thyme, tied up in a bundle
  • 2 bay laves
  • 1 cup dried macaroni noodles
  • Salt & freshly-ground black pepper, to taste


  • Cook bacon lardons on medium heat in a large saute pan.
  • When lardons are cooked, remove them from pan.
  • Sear chicken thighs in bacon fat and vegetable oil on high heat until lightly browned and remove from heat.
  • Turn off the heat and deglaze the pan with ¼ cup white wine and add butter.
  • Cook onions, carrots, and celery for 5 minutes on medium heat.
  • Add garlic, mushrooms, parsley, red pepper flakes, and dried oregano and cook for an additional 5 minutes.
  • Add the drained can of garbanzo beans, chicken stock, thyme, and bay leaves and bring to a simmer.
  • Cook for 20 minutes.
  • Taste and adjust for seasoning.
  • Add the macaroni noodles and cook until the noodles are soft.
  • Serve soup hot, with slices of rustic bread slathered in butter.


This soup tastes amazing re-heated the following day.
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