Wednesday, July 18, 2012

Chickpea Chicken Soup

I'm a bit of a soup fanatic. Chop up vegetables, add spices and chicken stock, and you've got yourself a meal that only gets better with time. This soup was a cinch to make. Use rotisserie chicken from your grocery store to speed up the process.

serves 6-8

1 medium-sized onion, diced
1/2 red bell pepper, diced
1 cup mushrooms, sliced
1 cup carrots, diced
2 celery stalks, diced
1/2 cup zucchini/squash, sliced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon kosher salt (plus more to taste)
1 bay leaf
1 chicken breast, cooked and shredded
1 can chickpeas, drained and rinsed
24 ounces low-sodium chicken stock
2 tablespoons Italian parsley, chopped
juice from 1/2 of a lemon
feta cheese

Heat a bit of olive oil in a large pot over medium heat. Add vegetables and cook until tender. Add the spices and garlic. Then add the chicken, chickpeas, and chicken stock. Simmer for 15-30 minutes. Before serving, stir in the parsley and lemon juice. Pour into bowls and top with feta cheese.

source: adapted from this recipe

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