Chickpea Chicken Soup

Name: Chickpea Chicken Soup
Ingredients: 4 slices Bacon, Chopped; 1 whole Medium Sweet Onion, Chopped; 1 cup Mushrooms, Roughly Chopped; 1/2 whole Red Pepper, Chopped; 2 cups Spinach; 3 cloves Garlic, Minced; 1 teaspoon Smoked Paprika; 1/2 teaspoons Cumin; 25 ounces, fluid Can Chickpeas, Drained And Rinsed; 2 stalks Celery, Chopped; 1 cup Chopped Carrots; 2 whole Boneless, Skinless Chicken Breasts; 30 ounces, fluid Low Sodium Chicken Stock; 1 teaspoon Seasoned Salt; Parmesan Cheese For Garnish

15 ingredients

3 steps

Ingredients

4 slices Bacon, Chopped
1 whole Medium Sweet Onion, Chopped
1 cup Mushrooms, Roughly Chopped
1/2 whole Red Pepper, Chopped
2 cups Spinach
3 cloves Garlic, Minced
1 teaspoon Smoked Paprika
1/2 teaspoons Cumin
25 ounces, fluid Can Chickpeas, Drained And Rinsed
2 stalks Celery, Chopped
1 cup Chopped Carrots
2 whole Boneless, Skinless Chicken Breasts
30 ounces, fluid Low Sodium Chicken Stock
1 teaspoon Seasoned Salt
Parmesan Cheese For Garnish

Directions

1

Preheat a large pot on medium heat. Add chopped bacon and fry until brown and crispy. While bacon is frying, chop vegetables and prep chicken. You have 3 options for the chicken: you can either bake it while the bacon and veggies are sauteing, you can pan-fry it while the bacon and veggies are sauteing, or you can use pre-made/leftover shredded chicken in the soup. Either way, take the time while the bacon is frying to get the chicken ready.
2

Once bacon is done, remove and drain on a paper towel. Keeping heat on medium, add onions, mushrooms and peppers to the bacon grease and saute until soft, about 5-8 minutes. Add spinach, garlic, paprika and cumin and stir for 60 seconds. Turn heat down to low and add chickpeas, celery, carrots and chicken. Pour in chicken stock and simmer for 30 minutes.
3

Right before serving, add bacon back into the soup. Garnish with parmesan cheese and serve with toast if desired. Season with salt and pepper if needed. I found I needed no extra salt.