CHICKEN AND CHICKPEA SOUP
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
- Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
- Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
- Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.
CHICKEN AND CHICKPEA SOUP
Steps:
- Place chickpeas in large saucepan with enough water to cover by several inches. Add onion cut in half (with cloves) and bay leaf. Bring to a boil, lower heat to a simmer and cook 1 hour, until about halfway cooked. In the meantime, heat oil in large Dutch oven over medium high heat. Season chicken thighs with salt and pepper and place chicken pieces, skin side down, in hot pot. Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes. Remove chicken from pan and set aside. Pour off all but 2 tablespoons fat from the pan and add diced mountain ham or bacon. Cook 5 minutes until crisp. If using bacon, drain excess fat. Add chopped onion, garlic, and saffron and stir. Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits. Add carrots, celery, cabbage, salt and pepper. Remove onion halves from chickpeas and add half cooked chickpeas and their cooking liquid to pot along with the 6 cups of stock or water. Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken and chickpeas are completely cooked. Stir in parsley and serve.
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices - turmeric, cinnamon, paprika, ginger, nutmeg and cayenne - and it's loaded with hearty vegetables.
Provided by Melissa Clark
Categories dinner, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
- Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
- Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
- Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKPEA CHICKEN-NOODLE SOUP
Add some protein power to your chicken noodle soup with the addition of chickpeas. Cilantro and tomatoes add color and zest.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
- Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
- Photograph by Antonis Achilleos
CHICKEN AND CHICK PEA SOUP
This is a great alternative to standard chicken noodle soup. It is vitamin and protein-packed thanks to the chick peas and spinach, and is a wonderful way to use up leftover rotisserie chicken. If you do not have chick peas handy, you can substitute other white beans such as cannelini beans or great northern beans. You can also use kale or other available greens instead of the spinach, and make it more Mediterranean style by adding a can of diced tomatoes with garlic, basil and oregano. You can brighten it up with some fresh basil and/or sherry vinegar added at the end if you like. This recipe makes quite a bit but it freezes very well, so I make a big batch and immediately freeze 1/2 of it for later. It can all be done in one pot!
Provided by Spoonfed
Categories Chicken
Time 1h10m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 21
Steps:
- First, remove the leftover chicken from the carcass, discard the skin, and shred into small pieces. Set aside. Heat oil in a large stockpot or dutch oven. Then, remove the sausage from their casing and brown in the oil in large pot, crumbling it into small pieces. While that is browning, chop the onion, celery, carrots, and garlic and add to the sausage to sweat. Add the crushed red pepper, basil, marjoram, and oregano and cook until sausage is done and vegetables are softened. Add the chicken pieces and saute. Deglaze the pan with the wine, scraping any browned bit off the bottom of the pot. Add all of the chicken stock, reserving 1/2 cup, and the bay leaf, and simmer uncovered for 10 minutes. Take 1 can of the chick peas (garbanzo beans) and puree in the blender with the reserved chicken stock. Add that mixture into the soup, along with the remaining 2 cans of drained and rinsed chick peas. Cover and simmer for 10 minutes. Add chopped spinach, chopped parsley,
- lemon juice, and zest and season to taste with salt and pepper, and other fresh herbs on hand as desired. Remove the bay leaf and serve hot, garnished with a bit of fresh grated parmesan cheese if you wish.
Nutrition Facts : Calories 444.4, Fat 20.1, SaturatedFat 5.8, Cholesterol 64, Sodium 1250.8, Carbohydrate 35.9, Fiber 6.8, Sugar 1.6, Protein 27.9
More about "chicken and chick pea soup recipes"
CHICKEN AND CHICKPEA SOUP | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
4/5 (6)Total Time 3 hrs 10 minsCategory DinnerCalories 473 per serving
INSTANT POT CHICKPEA SOUP (STOVETOP & SLOW COOKER …
From themediterraneandish.com
CHICKEN AND CHICKPEA SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEMON CHICKEN CHICKPEA SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN & PEA SOUP - CLEAN EATING
From cleaneatingmag.com
EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
From themediterraneandish.com
CHICKPEA AND CHICKEN SOUP RECIPE — EATWELL101
From eatwell101.com
GOLDEN TURMERIC CHICKPEA CHICKEN SOUP - AMBITIOUS …
From ambitiouskitchen.com
MEDITERRANEAN CHICKPEA AND CHICKEN SOUP | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
SLOW-COOKER CHICKEN & CHICKPEA SOUP - EATINGWELL
From eatingwell.com
CHICKEN KOFTAS WITH HUMMUS & SALAD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CUMIN CHICKEN & CHICKPEA STEW - EATINGWELL
From eatingwell.com
EASY, HEALTHY MEAL IDEAS FOR THE WEEK AHEAD: CHICKEN FRIED RICE, STIR ...
From news.yahoo.com
BEST SOCCA RECIPE - HOW TO MAKE SOCCA - DELISH
From delish.com
CHICKPEA NOODLE SOUP RECIPE (VEGAN) - COOKIE AND KATE
From cookieandkate.com
ONION, KALE, CHICKPEA, AND CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
EASY CHICKPEA SOUP - NO SPOON NECESSARY
From nospoonnecessary.com
30+ BEST GROUND CHICKEN RECIPES - PLATINGS + PAIRINGS
From platingsandpairings.com
ONE-POT CHICKEN SAUSAGE & CHICKPEA SOUP RECIPE | HELLOFRESH
From hellofresh.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE RECIPE - PINCH OF YUM
From pinchofyum.com
SPICED CHICKEN AND CHICKPEA SOUP - REAL SIMPLE
From realsimple.com
KALE CHICKPEA SALAD - PEAS AND CRAYONS
From peasandcrayons.com
CHICKPEA SOUP WITH CHICKEN AND SPINACH | THE COZY APRON
From thecozyapron.com
CHICKEN CHICKPEA SPINACH SOUP | SLIMMING EATS RECIPES
From slimmingeats.com
CHICKEN AND CHICKPEA SOUP — ALISON ROMAN
From alisoneroman.com
You'll also love