Description
A hearty soup packed with protein from tender chicken and nutrient-rich chickpeas, perfect for cold days and busy weeknights.
Ingredients
Scale
- 3 cups shredded boneless, skinless chicken thighs
- 1 1/2 cups canned chickpeas, rinsed and drained
- 4 cups water
- 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
Instructions
- Boil the chicken in 4 cups of water for 5 minutes to ensure it’s cooked through, then discard the water.
- Pour in fresh water to cover the chicken, add 1 tsp salt, dried mint, chickpeas, shredded potatoes, and thinly chopped onion.
- Simmer for 20 minutes, keeping the lid on for maximum tenderness.
- While the chicken is boiling, shred the bell pepper and carrot.
- After 20 minutes, remove the chicken, shred it, and return it to the pot.
- Adjust the salt and water based on your preference, then add the shredded carrot, bell pepper, and noodles.
- Cook for an additional 10-15 minutes until the vegetables are tender and the noodles are al dente.
- Serve immediately or store in the refrigerator for up to 3-4 days.
Notes
Shred the chicken while warm for easier shredding. You can customize the recipe with seasonal vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 85mg