Wednesday, February 29, 2012

Chicken & Chickpea Soup, Revisited

This recipe is such a go-to recipe for us that I really wanted to repost it (and include a picture this time).  Also, since it seems that we're at the end of winter, this seems like a good time to post soup recipes!

This is the recipe I make every time one of us is on the verge of a cold.  It's a wonderful twist on chicken noodle soup -- instead of any noodles, it uses chickpeas and it includes spices like cinnamon, coriander and cumin. Also, I love that I almost always have the ingredients on hand so it also makes for an easy last-minute dinner.

If we have any leftovers (that hardly ever happens), I freeze them for the next time we need them.

Chicken and Chickpea Soup
Posted in 2010, originally 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 (I highly recommend homemade!)
  • 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 (I often omit)
  • salt and pepper
  • squeeze of lemon (I often forget to include)
  1. Bring the chicken broth in a large pot to a 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 and register at 165 degrees).  Cool chicken and then shred with fingers or two forks.  Pour chicken broth in a separate container.  Set both aside.
  2. Bring 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.
  3. Bring to a boil. Reduce to a medium simmer, partially cover, and cook 10-15 minutes. 
  4. Add chickpeas and celery and just a squeeze of lemon juice.  Add additional chicken broth or water to reach the consistency you like. Season with salt and pepper. Top with cilantro just before serving.


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