Chickpea & Chicken Soup

✨ This is my go-to comfort soup for busy weeks…

🥕 INGREDIENTS

• 1 lb boneless, skinless chicken breast, diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, chopped

• 1 can (14.5 oz) diced tomatoes, no salt added

• 4 cups low-sodium chicken broth

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp ground cumin

• ½ tsp ground turmeric

• Salt & pepper to taste

• 2 cups fresh spinach or kale, chopped

• 1 tbsp olive oil

🔥 INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat.

2. Add diced chicken; cook until browned on all sides (5–7 minutes). Remove and set aside.

3. In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally.

4. Add tomatoes, chickpeas, broth, oregano, thyme, cumin, turmeric, salt, and pepper. Bring to a boil.

5. Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.

6. Return chicken to the pot and add spinach or kale. Stir and cook for 5 minutes, or until the greens have wilted.

7. Taste and adjust seasoning as needed. Serve hot.

🍋 OPTIONAL ADD-INS

• Squeeze of fresh lemon juice for brightness

• Sprinkle of feta for creamy richness

🛒 SHOP THIS RECIPE

🫒 Olive Oil on Amazon
🍲 Soup Pot or Dutch Oven
🥣 Storage Containers

These are my go-to tools and pantry staples for heart-healthy cooking.

❤️ NUTRITION NOTE

High in soluble fiber from chickpeas and low in saturated fat — supports healthy cholesterol and heart function.