Description
A warm, nourishing high-protein chickpea and chicken soup perfect for busy weeknights.
Ingredients
Scale
- 3 boneless, skinless chicken thighs (about 3 cups shredded)
- 1 ½ cups canned chickpeas, rinsed and drained
- 4 cups water
- 1 tsp salt + more to taste
- 1 onion, thinly chopped
- 1 red bell pepper, shredded
- 2 carrots, shredded
- 2 small potatoes, shredded
- 1 tbsp dried mint
- ¼ cup noodles (optional)
Instructions
- Boil the chicken in water for 5 minutes, then discard the water.
- Pour in additional water to cover the ingredients, add salt, mint, chickpeas, potatoes, and thinly chopped onion.
- Simmer the soup for 20 minutes or until the chicken is done.
- While the chicken is boiling, wash, peel, and prepare the rest of the vegetables.
- After 15-20 minutes of cooking, shred the chicken and return it to the soup.
- Add more salt and water if needed, then incorporate the carrot, bell pepper, and noodles if using.
- Cook for an additional 10-15 minutes and then turn off the heat.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days or freeze in individual portions for longer storage.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg