Are you ready to warm your soul with a bowl of comfort? Dive into the rich and aromatic world of Middle Eastern cuisine with our delightful Chicken and Chickpea Soup! This hearty dish is not only packed with flavor but also brimming with nutrients, making it the perfect meal for any day of the week. In just 35 minutes, you can create a deliciously satisfying soup that will have your family begging for seconds. With tender chicken, creamy chickpeas, and a medley of spices, this recipe is sure to become a staple in your kitchen. So grab your apron and let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 can chickpeas, drained and rinsed
- 4 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces, chop the onion, dice the carrots, and mince the garlic. Drain and rinse the can of chickpeas under cold water to remove excess sodium.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced chicken thighs to the pot. Season with salt, pepper, and 1 teaspoon of cumin. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned on all sides and cooked through.
- Once the chicken is cooked, add the diced carrots and drained chickpeas to the pot. Stir well to combine all the ingredients.
- Pour in the 4 cups of chicken broth, ensuring that all ingredients are submerged. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes. This will allow the flavors to meld and the carrots to become tender.
- After simmering, taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Once the carrots are tender and the soup is well-seasoned, remove the pot from heat. Let it cool for a few minutes before serving.
- Serve the Chicken and Chickpea Soup hot, garnished with fresh herbs if desired. Enjoy your delicious Middle Eastern-inspired meal!
Tips
- Prep Ahead: To save time, chop your vegetables and dice the chicken in advance. You can even store them in the fridge for a day or two before cooking.
- Enhance the Flavor: For an extra depth of flavor, consider adding a splash of lemon juice or a pinch of smoked paprika to the soup just before serving.
- Customize Your Soup: Feel free to add other vegetables like spinach or bell peppers for added nutrition and color. You can also substitute the chicken with turkey or keep it vegetarian by using vegetable broth and omitting the meat.
- Make It Creamy: If you prefer a creamier texture, blend a portion of the soup with an immersion blender before serving. This will give it a lovely, velvety consistency.
- Garnish for Freshness: Don’t forget to garnish your soup with fresh herbs like parsley or cilantro for a burst of freshness and added visual appeal.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Just reheat and enjoy!
Nutrition Facts
Calories: 278kcal
Carbohydrates: 16g
Protein: 17g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 50mg
