Description
A comforting high-protein soup featuring chicken, chickpeas, and seasonal vegetables.
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 4 cups of water for 5 minutes, then discard the water to remove impurities.
- Pour in enough water to cover the chicken, add 1 tsp salt, dried mint, chickpeas, potatoes, and the onion. Create a savory base.
- Simmer for about 20 minutes or until the chicken is cooked through and tender.
- Shred the chicken and return it to the pot.
- Add more salt and water if needed, then stir in the carrot, bell pepper, and noodles (if using). Cook for an additional 10-15 minutes until vegetables are tender.
- Turn off the heat and serve immediately, or store in an airtight container in the fridge for up to 3-4 days.
Notes
For added depth, sauté the onion before adding it to the pot. Taste as you go and adjust salt and mint as necessary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 100mg