Chickpea, Chicken and Roasted Garlic Soup

Chickpea, Chicken and Roasted Garlic Soup

Chickpea, Chicken and Roasted Garlic Soup, serves 6-8

This is a wonderful, nourishing soup, tasty enough for company and great for boosting the immune system at the tail end (we hope) of the cold and flu season. Substitute whatever vegetable you have on hand, omit the chicken for the vegetarian version.

  • olive oil
  • 1-2 cups precooked chicken, diced. This can be leftover or from a rotisserie chicken. You can also use raw chicken breast, sauté until cooked through in olive oil and then set aside.
  • 1 onion, chopped
  • 1 sweet potato or yam chopped into small pieces, and/or use 3 carrots
  • 1 smal turnip, peeled and cut into small pieces
  • ½ cup mushrooms, sliced, can use button, shitake or crimini
  • 1 bunch kale or chard, stems removed and chopped, leaves chopped
  • 1 bell or Anaheim pepper, cut into small, bite size pieces
  • 1 can cooked chickpeas, drained and rinsed
  • 1 large head roasted garlic (see recipe below)
  • 2 quarts chicken stock or broth
  • 1 tsp turmeric
  • 1 tbs seaweed, I like arame (optional)
  • 1 tbs dried herb blend (equal parts marjoram, parsley, thyme)
  • Salt and pepper to taste
  • Grated Parmesan, optional

In a soup pot, heat enough olive oil to coat the bottom of the pan. Add the chopped onions, carrots, peppers, turnips, mushrooms and kale stems and sauté for 10 minutes until softened. Add seasonings, chicken stock, chopped kale leaves and beans and simmer covered until carrots and sweet potatoes are softened, about 20-25 minutes. Add chicken and squeeze out the roasted garlic cloves. Serve topped with a little fresh grated Parmesan and some crusty bread.
Optional step for a stew consistency.  Before adding cooked chicken transfer 2 cups of soup into a food processor or use an immersion blender to puree for thickening. Add the chicken, return to the pot, reheat and serve.

Chickpea, Chicken and Roasted Garlic Soup

This is a wonderful, nourishing soup, tasty enough for company and great for boosting the immune system at the tail end (we hope) of the cold and flu season. Substitute whatever vegetable you have on hand, omit the chicken for the vegetarian version.
Course Soup
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • olive oil
  • 1-2 cups precooked chicken diced. This can be leftover or from a rotisserie chicken. You can also use raw chicken breast, sauté until cooked through in olive oil and then set aside.
  • 1 onion chopped
  • 1 sweet potato or yam chopped into small pieces and/or use 3 carrots
  • 1 smal turnip peeled and cut into small pieces
  • ½ cup mushrooms sliced, can use button, shitake or crimini
  • 1 bunch kale or chard stems removed and chopped, leaves chopped
  • 1 bell or Anaheim pepper cut into small, bite size pieces
  • 1 can cooked chickpeas drained and rinsed
  • 1 large head roasted garlic see recipe below
  • 2 quarts chicken stock or broth
  • 1 tsp turmeric
  • 1 tbs seaweed I like arame (optional)
  • 1 tbs dried herb blend equal parts marjoram, parsley, thyme
  • Salt and pepper to taste
  • Grated Parmesan optional

Instructions

  1. In a soup pot, heat enough olive oil to coat the bottom of the pan. Add the chopped onions, carrots, peppers, turnips, mushrooms and kale stems and sauté for 10 minutes until softened. Add seasonings, chicken stock, chopped kale leaves and beans and simmer covered until carrots and sweet potatoes are softened, about 20-25 minutes. Add chicken and squeeze out the roasted garlic cloves. Serve topped with a little fresh grated Parmesan and some crusty bread.
  2. Optional step for a stew consistency. Before adding cooked chicken transfer 2 cups of soup into a food processor or use an immersion blender to puree for thickening. Add the chicken, return to the pot, reheat and serve.
Posted in Recipes, Soup & Stews and tagged , , , , , .

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