Healthy Chicken and Chickpea Soup
Ingredients
- 16 cups low-sodium chicken broth
- 1.5 lbs boneless skinless chicken breasts cut into bite size pieces
- 1 medium yellow onion coarsely chopped
- 1 cup kale chopped
- 10 oz frozen chopped spinach thawed, squeezed to remove excess liquid
- 3 medium potatoes peeled and chopped into ½” dice
- 2 15oz cans chickpeas drained
- 1 tsp dried tarragon
- 1 tsp fresh ground black pepper
- 1 tsp sea salt
Instructions
- Reserve 2 cups of chicken stock and the chickpeas.
- Put all the other ingredients into a large soup saucepan and bring to a boil.
- Lower the heat and simmer for 30 minutes until potatoes are soft and the chicken pieces are cooked through.
- Puree one can of chickpeas with the reserved chicken stock, add this and the other can of chickpeas to the soup and simmer for a further 10 minutes.
- Add more seasoning if necessary.
