Joe Roshkovsky
Hearty Chicken and Chickpea Soup: A Nutrient-Packed Comfort Meal for Chilly Days
This cozy and hearty chicken and chickpea soup is the perfect dish to warm you up on a chilly day. Packed with protein from the chicken and chickpeas, and loaded with nutritious vegetables, this soup is both satisfying and good for you. The combination of herbs and spices adds depth of flavor, making it a favorite for any occasion.
Ingredients:
– 1 tablespoon of olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 4 cups chicken broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 bay leaf
– Salt and pepper to taste
– 2 cups fresh spinach, chopped
– 2 tablespoons fresh parsley, chopped (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Add the carrots and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Season with thyme, oregano, and cumin, stirring to coat the vegetables with the spices.
- Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, chickpeas, diced tomatoes (with their juice), and bay leaf. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste. If you wish, remove the bay leaf at this point.
- Stir in the chopped spinach and let it cook for another 2-3 minutes, until wilted.
- Serve the soup hot, garnished with fresh parsley if desired. Enjoy your hearty chicken and chickpea soup!
