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We hope you got insight from reading it, now let’s go back to hearty chickpea chicken noodle soup recipe. To make hearty chickpea chicken noodle soup you only need 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Hearty Chickpea Chicken Noodle Soup:
- Use 1 mason jar dried chicken noodle soup mix
- You need 1 can chickpeas
- Get 1 can chicken broth
- Take 8 cups Water
- You need Salt & Pepper
- You need 2 small Green onion
- Get 2 medium carrots
- Get 1 can corn
- Prepare Chicken, Shredded or Diced
- Get Dried Soup Mix*
- Get 1 cup dried green split peas
- Prepare 1 cup dried yellow split peas
- Use 1 cup quinoa
- Get 1 cup white beans
- Take 1 teaspoon garlic salt
- Take 2 teaspoon onion powder
- Take 1 teaspoon ground black pepper
- You need 1 teaspoon ground sea salt
- Provide 2 chicken bouillon cubes
- Get 2 cups pasta noodles
Steps to make Hearty Chickpea Chicken Noodle Soup:
- Set noodles aside. Place remaining soup mix, chickpeas, chicken broth, water, and chicken into large soup pot or crock pot. Cook on high for 2-4 hours or until beans are softened.
- Add green onion, carrot, corn, and salt & pepper. Simmer another 45-60 mins.
- Mine thickened up in the pot and I lost alot of broth. I also misjudged a big enough pot! You may need to add additional water as you go, depending on your pot and ingredients preferences. Great way to get rid of leftover chicken! 👍👍😏
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re going to use has been stored properly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and if it must go from the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you may see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. If this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, colour or texture might start to deteriorate.
After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, make certain you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, like in a cake or as a walnut.
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