This super easy Afghan chicken noodle soup recipe is a fast, healthy, and hearty dinner for the whole family. Ground chicken, beans, chickpeas, and noodles - it's pure comfort in a bowl.
Sauté the onion in olive oil in a non-stick pan on low heat until tender and translucent.
Add the garlic and ground chicken and use a wooden spoon to break it up as it cooks so it is loose and separated.
Once the chicken is browned, add the turmeric, paprika, coriander, mint flakes, and tomato paste. Mix everything well and cook over low heat for about 5 minutes.
While the meat is cooking, add water and chicken bouillon into a Dutch oven or a large pot and bring it to a boil. Add the noodles and boil for 5 minutes.
Lower the heat to low. Add kidney beans, garbanzo beans, and cooked chicken to the pot with noodles and continue to cook until noodles are cooked al dente, for about five more minutes. Season with salt and black pepper to taste.
Remove the pot from the heat and spoon it into bowls. Top with yogurt and sprinkle with mint and cilantro leaves if desired.
Notes
Do not overcook noodles. They will continue to cook once you remove the pot from the heat, and the soup will thicken even more.
If the soup is too thick, add more water or chicken broth as needed.
You can use ground beef, lamb, or turkey instead of chicken.
Don't skip the spices - they make this soup so deliciously unique!
For best results, See the substitution and FAQs section in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Storage:Store aush chicken noodle soup in an air-tight container in the refrigerator. Properly stored, the refrigerated soup will last 3-4 days.