Chicken and Chickpea Soup
View original ↗
Averie Cooks · by Averie Sunshine★ 4.9 (9)

Chicken and Chickpea Soup

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 32%
CARBS 14G31% OF CAL
4G FIBER0G ADDED3G INTRINSIC6G OTHER3G TOTAL SUGAR
FAT 7G37% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty chicken and chickpea soup with mushrooms, zucchini, and kale in a savory broth seasoned with cumin and coriander. Ready in 30 minutes for a quick weeknight dinner.

mainamericansoupchickendairy freegluten free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 3 tablespoons olive oil
  • 1 large yellow onion (diced small)
  • 6 to 8 ounces portabello mushrooms (sliced)
  • 3 to 5 cloves garlic (finely chopped)
  • 64 ounces reduced sodium chicken broth (I used chicken bone broth)
  • 2 cups cooked shredded chicken
  • one 15-ounce can chickpeas beans (drained and rinsed (I use low or no salt added))
  • 1 medium zucchini (diced into bite-sized pieces)
  • 1 t 2 teaspoons cumin (or to taste)
  • 1 to 2 teaspoons dried coriander (or to taste)
  • Red chili flakes (optional and to taste)
  • Cayenne pepper (optional and to taste)
  • 1 to 2 teaspoons kosher salt (plus more to taste if desired)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • leaves from 6 to 8 large stalks of kale (torn into bite-sized pieces (discard the center thick rib))
  • 1 tablespoon lemon juice (brightens up the flavor)
PREP
10M
SODIUM
1018MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.