Chicken and Chickpea Soup Recipe

Name: Chicken and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 3 bone-in skin-on chicken breasts; coarse salt and ground pepper; 1 large yellow onion, halved and thinly sliced; 3 teaspoons minced garlic; ¾ teaspoon ground cumin; ¾ teaspoon ground coriander; ¼ teaspoon ground cinnamon; 2 medium carrots, cut into 1/4-inch-thick slices; 6 cups low-sodium chicken broth; 1 (15 ounce) can chickpeas, rinsed and drained; 1 lemon, zest of; 1 lemon, juice of; 2 tablespoons finely chopped fresh cilantro leaves

Servings: persons

2 teaspoons olive oil
3 bone-in skin-on chicken breasts
coarse salt and ground pepper
1 large yellow onion, halved and thinly sliced
3 teaspoons minced garlic
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground cinnamon
2 medium carrots, cut into 1/4-inch-thick slices
6 cups low-sodium chicken broth
1 (15 ounce) can chickpeas, rinsed and drained
1 lemon, zest of
1 lemon, juice of
2 tablespoons finely chopped fresh cilantro leaves

1
In a large Dutch oven or heavy pot, heat oil over medium-high.
2
Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes.
3
Flip chicken and cook until browned, 6 minutes.
4
Transfer chicken to a plate.
5
Pour off all but 1 tablespoon fat from pot.
6
Add onion and cook, stirring occasionally, until soft, about 4 minutes.
7
Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute.
8
Stir in carrots and return chicken to pot.
9
Stir in broth.
10
Bring to a boil.
11
Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
12
Remove chicken from soup.
13
When cool enough to handle, tear chicken into large pieces, discarding skin and bones.
14
Return meat to pot.
15
Add chickpeas and season with salt, pepper, and lemon juice.
16
In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.

833

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons olive oil, 3 bone-in skin-on chicken breasts, coarse salt and ground pepper, 1 large yellow onion, halved and thinly sliced, and more.

Yes, Chicken and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chickpea Soup

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