Chicken & Chickpea Soup

Do you know the feeling when you think you're on the verge of a cold? You're not sick yet but you can feel it coming.  Bryant felt like that on Tuesday so that means sleeping a lot more, lots lof buying some orange juice and making chicken soup.  However, this chicken soup is a bit different than others because it uses chickpeas instead of noodles.  Also, the spices in this soup seem much more Moroccan to me - cinnamon, cumin and coriander. It's delicious and a nice twist on the classic soup. So whether you're fighting off a cold or not, enjoy!

Chicken and Chickpea Soup
Taken from: Everyday Food Magazine
Serves 6

• 1 Tbsp.olive oil
• 3/4 to 1 lb. boneless, skinless chicken breast
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 medium carrots, cut into 1/4-inch-thick slices
• 2 celery stalks, cut into 1/4-inch slices
• 1-2 bay leaves
• 6 cups low-sodium chicken broth
• 1 can (15 ounces) chickpeas, rinsed and drained OR 1 1/2 cups of cooked dried garbanzo beans
• 2 tablespoons finely chopped fresh cilantro leaves
• salt and pepper
• squeeze of lemon

- Bring a pot of water to boil.  Add chicken breast (it can even be frozen) and cook 10-15 minutes until fully cooked through (there should be no pink on the inside).  Cool chicken and then shred with fingers or two forks.  Set aside.
-Bring a large pot to medium-high and add 1 tablespoon olive oil. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until soft (about 4 minutes). Add garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in broth and shredded chicken; add bay leaves.
-Bring to a boil. Reduce to a medium simmer, partially cover, and cook 10-15 minutes. 

-Add chickpeas and celery and just a squeeze of lemon juice. Season with salt and pepper. Top with cilantro just before serving.