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Garbanzo Bean Soup


  • 2 tbsp. margarine
  • 2 garlic cloves, finely chopped
  • 5 c. chicken bouillon
  • 12 oz. boned chicken breasts, diced
  • 1 ½ c. canned garbanzo beans, drained
  • Salt and white pepper to taste
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 c. small elbow macaroni
  • croutons for garnish and serving


  1. Melt margarine in a large pan.
  2. Add garlic and chicken and cook, stirring frequently over medium heat for 4-5 minutes.
  3. Add the chicken bouillon and garbanzo beans to pan.
  4. Season to taste with salt and pepper.
  5. Bring soup to a boil, lower heat and simmer for one hour.
  6. After simmering for one hour, add diced bell peppers and pasta to the pan.
  7. Simmer soup for another 20 minutes.
  8. Serve and garnish with croutons.

Serves 4




Homemade Chicken Soup


  • 3 small boneless skinless chicken breasts
  • 5 c. chicken bouillon
  • 2/3 c. cream
  • salt and pepper to taste
  • ¾ c. dried vermicelli
  • 1 tbsp. cornstarch
  • 3 tbsp. milk


  1. Put chicken bouillon and cream into a large saucepan and bring to a boil over low heat.
  2. Reduce heat slightly and simmer for 20 minutes.
  3. Season with salt and pepper.
  4. While the chicken bouillon mixture is simmering, cook vermicelli in lightly-salted boiling water for 10-12 minutes until tender.
  5. Drain pasta.
  6. In separate bowl, mix together cornstarch and milk. Quickly stir the cornstarch and milk mixture into soup until the soup becomes thick
  7. Add the vermicelli to pan and heat through.

Serves 4.

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