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Quick Chicken Chickpea Soup

Posted Jan 09 2013 6:19am

If you guys have followed my blog for awhile, you probably know about my obsession with soup.

I really love soup for many reasons, including the fact that I am always cold and it warms me up and that it’s practically impossible to mess up. You just throw your whole kitchen into a pot, add some stock and call it supper. Amen.

This week my beloved is sick with whatever is going around right now — some sort of super yucky head cold. I’m a firm believer in food as medicine and when he whimpered that told me he was sick, I quickly whipped him up this steaming soup full of everything good for you in life.

Unlike some traditional homemade chicken soups that take all afternoon to make, this quick version only takes 20 minutes start to finish and I swear it’s just as good {although if you were to give me a bowl of my mom’s homemade chicken soup right now I might change my tune}.

The above photo shows a box of noodles that I never used.

I had grand plans to turn this into chickpea chicken noodle soup, but at the end I decided against it. There was already enough going on in that pot and no room for noodles after all the greens I stuffed in. Yes, greens! There’s tons of delicious wintery chard in here that guarantees a quick recovery time from whatever ailment you’ve got going on currently.

Now, my secret to this quick soup is my friend, mr. rotisserie chicken! I love me some rotisserie.

He adds lots of flavor to this soup, along with mega convenience! I’m a big fan.

There’s also jalapeno, ginger, gaaaaaarlic, carrots, celery and shallots. And tons of chickpeas. Slurpity slurp.

So next time you’re feeling a tad under the weather, try this! I can’t promise it tastes just like your mama’s but it gets the job done.

Quick Chicken Chickpea Soup

serves 4-6


1 shallot, minced

2 large carrots, small diced

2 stalks celery, small diced

1 3″ knob ginger, peeled and minced

2 large cloves garlic, minced

1 jalapeno pepper, thinly sliced

1 tbsp olive oil

2 quarts chicken broth

1 rotisserie chicken, roughly chopped

1 14.5 oz can chickpeas, drained and rinsed

1 1/4 tsp salt

1/2 tsp black pepper

juice of 1 lemon

1 bunch fresh parsley, chopped

1 bunch Swiss chard, chopped


Saute the shallot, carrot, celery, ginger, garlic and jalapeno in the olive oil for about five minutes, until veggies start to soften. Pour in the broth and add the chickpeas and chopped rotisserie chicken. Bring to a simmer, then add the salt, pepper, lemon juice, swiss chard and parsley. Simmer until greens wilt (about five minutes) then serve.


20 minutes

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