Chickpea Chicken-Noodle Soup

I've been wanting to make my own chicken noodle soup lately so I searched through all of my winter Food Network Magazines and found this one. We had it on a night my dad was over for dinner and everyone liked it. Even my kids picked out pieces and ate them :)

It didn't seem as if there was enough liquid in this and I even added a little extra broth (what was left in the last can). It also came out a little thick, so maybe a little extra broth AND a little extra water next time would be better. It's possible I could have just put too much pasta in it though! The great thing about this recipe is it's really one you can add ingredients to your liking, so I'll give you the original. Also, we really don't like cooked tomatoes, so instead of tomatoes we put celery. It was great!

3 Tbsp extra-virgin olive oil
4 oz spaghetti, broken into small pieces
1 carrot, thinly sliced
2 cloves garlic, chopped
1 tsp ground cumin
1/4 tsp ground cinnamon
3/4 cup chopped fresh cilantro
4 cups low-sodium chicken broth
1 - 15 oz can of chickpeas, drained and rinsed
1 - 15 oz can diced tomatoes
1 cup water
kosher salt and freshly ground pepper
2 small skinless, boneless chicken breasts (about 1 lb), cut into pieces

• Heat olive oil in large pot over medium-high heat. 
• Add spaghetti and cook, stirring, until lightly toasted (about 2 minutes).
• Add carrot, garlic, cumin, cinnamon, and half of the cilantro. Cook, stirring, until spices are toasted (about 1 minute).
• Add chicken broth, chickpeas, tomatoes, water, salt and pepper to taste.
• Cover and bring to a simmer, reduce heat to medium-low and cook until spaghetti is just tender (about 8 minutes).
• Season the chicken with salt and pepper, add to the soup, simmer until cooked through (about 2 minutes).
• Add remaining cilantro and season with salt and pepper.