Description
A hearty and nutritious chickpea and chicken soup, packed with protein and vegetables, ready in just 30 minutes.
Ingredients
Scale
- 3 boneless, skinless chicken thighs
- 1 1/2 cup canned chickpeas, rinsed and drained
- 4 cups water or homemade broth
- 1 tsp salt plus more to taste
- 1 onion, thinly chopped
- 1 red bell pepper, shredded
- 2 carrots, shredded
- 2 small potatoes, shredded
- 1 tbsp dried mint
- 1/4 cup noodles (optional)
Instructions
- Boil the chicken in water for 5 minutes, then discard the water.
- Pour in enough water to cover the chicken; add salt, mint, chickpeas, potatoes, and thinly chopped onion.
- Simmer for 20 minutes or until the chicken is cooked through and tender.
- While the chicken is boiling, wash, peel, and prepare the vegetables; shred the bell pepper and carrot.
- After 15-20 minutes, take the chicken out, shred it, and return it to the soup.
- Add more salt and water if needed, then stir in the shredded carrot, bell pepper, and noodles if using.
- Cook for an additional 10-15 minutes, then turn off the heat and allow the flavors to meld.
- Serve immediately or store in an airtight container for up to 3-4 days.
Notes
Use homemade chicken broth for enhanced flavor. Shred veggies finely for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 90mg