Chicken, tomato and chickpea soup

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

Recipe «Chicken, tomato and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 26 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.