Chicken and Chickpea Soup is a rustic, one pot recipe that calls for minimal ingredients. It is naturally gluten-free and loaded with two different protein sources, chickpeas and chicken.
The weather lately has been kind of absurd, fluctuating 15-20 degrees every single day. I am not complaining and totally okay with no sight of snow. The only thing I miss are the long sunny days after work because right now, it’s already dark when I leave work. Since it’s chilly these days, naturally, I am all about meals served in a bowl, aka soups, curries, noodles you name it. Bone broth has been one of the hottest culinary trends especially in the Paleo community but for some reason, drinking it straight never appealed to me nor it has any scientific evidence backing it’s super magical powers. But I do enjoy cooking with broth/stock as it adds so much flavor to the final dish esp. in broth-based soups like Chicken and Chickpea Soup.
Some people make their broth/stock at home but for the sake of convenience, I always buy mine from the store. Maybe I will try homemade version someday but for now, I’d like to introduce you to a new premium line of Cooking Stocks from Progresso – chicken, unsalted chicken, or vegetable varieties. It was sent to me as a part of monthly Recipe Redux challenge and I really enjoyed cooking with their products. The stocks are made by simmering real bones, flavorful vegetables and aromatic herbs to give it a flavor that’s close to homemade.The combination of broth and juices from chicken thigh together adds a deep, rich flavor while spices such as cumin and cinnamon adds warmth and aroma to the soup.
Chickpeas or garbanzo beans belong to the legume family and are a wonderful source of plant protein, providing 15 grams per each cup. It is also a great source of fiber and other vitamins and minerals. A cup of cooked chickpeas provides 12.5 grams of fiber — half of the daily fiber intake recommendation for women or one-third of of the daily fiber recommendation for men. White meat chicken breasts are recommended as the best choice of meat when it comes to eating healthy for years but let’s not forget that chicken thigh – is a dark meat and little fattier but it is also moist, has more flavor and iron. Just make sure that you are eating the skinless kind because that’s where most of the fat in the poultry lives.
The boyfriend and I both loved this soup – it’s filling, easy to make and reheats really well later. If you are looking for a one-pot easy meal ideas, this one is definitely a keeper. I hope you and your family will enjoy it as much as we did.
- 2 teaspoons canola oil
- 1.5 lbs boneless, skinless chicken thigh
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 medium carrots, peeled and thinly sliced into rounds
- 32 oz Progresso vegetable stock
- 1.5 cups cooked chickpea (or use 1-15 oz can chickpea, drained and rinsed)
- 2-3 tablespoon finely chopped parsley
- salt, pepper to taste
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it gets brown for about 6-8 minutes on each side. Remove from the pot and keep it aside.
- Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Stir in carrots and return chicken to the pot.
- Pour stock over it and bring it to boil.
- Reduce to a medium simmer, add chickpea and allow it cook until chicken is tender for about 45 minutes.
- Season with salt and pepper if needed.
- Remove from heat and sprinkle parsley over soup before serving.
Enjoy your soup it this No Knead Bread or Easy Homemade Crackers!
Love chickpea? Make these Smashed Chickpea and Avocado Sandwich.
“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated the contest. I was not compensated for my time.”