Chicken, tomato and chickpea soup

Cooking Soups Chicken, tomato and chickpea soup

A warming and delicious cool weather soup, this hearty chicken and vegetable soup will leave you feeling souper!.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Spray a large saucepan with oil. Heat over medium heat. Add onion, bacon and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add carrot and celery. Cook, stirring occasionally, for 5 minutes.
  2. Add tomatoes and stock. Increase heat to medium-high. Bring to the boil. Add chicken. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until chicken is just cooked through.
  3. Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tender. Season with salt and pepper. Ladle into bowls. Serve with bread rolls.

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olive oil cooking spray
1 brown onion, finely chopped
100g shortcut rindless bacon, chopped
2 garlic cloves, crushed
1 carrot, peeled, diced
1 stick celery, halved lengthways, chopped
400g can diced tomatoes
4 cups salt-reduced chicken stock
2 chicken breast fillets, trimmed, diced
400g canned chickpeas, drained, rinsed
100g green beans, trimmed, cut into thirds
4 crusty wholemeal bread rolls, to serve

Adv

Autors
Preparation time
15
Cooking time
26
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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