Homemade Chickpea Chicken Soup for Cozy Nights
This comforting soup combines tender chicken, hearty chickpeas, and a medley of vegetables, simmered together for a nourishing meal.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts For the base of the soup.
- 1 15-ounce can Canned Chickpeas Drained and rinsed.
- 2 medium Carrots Peeled and diced.
- 2 stalks Celery Chopped.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 6 cups Low-Sodium Vegetable Broth For a rich base.
- 2 tablespoons Olive Oil For sautéing.
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Black Pepper
- to taste Salt Adjust as needed.
- 1 tablespoon Fresh Lemon Juice For a bright finish.
Instructions
- Start by preparing your ingredients. Dice the onion, chop the carrots and celery, mince the garlic, and drain the chickpeas. Having everything ready will make the cooking process smoother.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 3-5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden.
- Next, add the minced garlic to the pot. Sauté for an additional minute until the garlic is fragrant, being careful not to let it burn.
- Now, incorporate the chopped carrots and celery. Stir well to combine with the onion and garlic. Cook for another 5 minutes, allowing the vegetables to soften.
- Once the vegetables are tender, add the chicken breasts to the pot. Season with salt, ground cumin, paprika, and black pepper. Stir to coat the chicken in the spices.
- Pour in the 6 cups of vegetable broth, ensuring that the chicken is fully submerged. Bring the mixture to a gentle boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- After the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot along with the drained chickpeas. Stir everything together, allowing the chickpeas to heat through for about 5 minutes.
- Finally, stir in the fresh lemon juice, adjusting the seasoning as needed. Taste the soup and add more salt or spices if desired.
- Serve the soup hot, garnished with fresh herbs if you like. Enjoy the warmth and comfort of your Homemade Chickpea Chicken Soup for Cozy Nights.
Notes
Consider adding greens like spinach or kale towards the end of cooking for added nutrition. This soup can also be frozen for up to three months.