Chicken, Chickpea & Zucchini Soup
No matter the season I am a soup person. There is nothing more nourishing, simple or satisfying than a bowl of soup on any given day or night. I’m lucky to live in a household that also values a good bowl of hearty soup and this recipe was enjoyed by my toddlers and husband alike (though we had to hold the fresh herbs for our toddler’s bowls!)
This meal is full of bright flavors and will fill you up without weighing you down. I love when the flavors of the season can transform such a basic recipe into something magnificent. It doesn’t take much to eat well this time of the year and with humble ingredients like chicken, chickpeas, broth and a few veggies this is a wonderfully humble yet elegant meal.
I hope you and your family love this soup as much as we did!
Chicken, Chickpea & Zucchini Soup
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6
- 2 tablespoons unsalted butter (or olive oil)
- 1 medium sized yellow onion, finely chopped
- 3 cloves of garlic, minced
- 2 Tablespoons fresh thyme (woody stems discarded) or 2 teaspoons dried
- 1 bay leaf
- 1/2 cup dry white wine
- 5 cups chicken stock or broth
- 1 pound chicken breast
- 1 medium sized green zucchini, sliced into half moons (about 1/2 inch thick)
- 1 medium sized yellow zucchini, sliced into half moons (about 1/2 inch thick)
- 2 cups cooked chickpeas
- Salt and pepper
- 1 tablespoon fresh lemon juice
- 2 tsp grated lemon zest
- pinch of crushed red pepper flakes
- additional salt and pepper to taste
- 1/2 cup finely chopped fresh herbs (basil, parsley or dill)
Preparation
- Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the chicken breast and broth. Bring to a boil. Reduce the heat to medium and cook until the chicken is cooked through, about 12 minutes. Remove the chicken from the pot and when cool enough to handle shred it with two forks. Return to the pot.
- Add the zucchini, chickpeas salt and pepper. Continue to cook until the zucchini becomes tender, about 7 minutes. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper. Stir in the fresh herbs and serve.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
[…] A super summer soup using up some of summer’s most prolific veg. […]