Chicken & Garbanzo Bean Soup

Chicken & Garbanzo Bean Soup Enlarge Image
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10 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins to 1 hr 20 mins soak for one hour
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Chicken & Garbanzo Bean Soup

Ingredients
1
cup dry garbanzo beans
1
pound skinless, boneless chicken breasts or thighs
2 1/2
cups sliced carrots
1
medium fennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
1
1
tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1
tablespoon instant chicken bouillon granules
1/4
teaspoon salt
1/4
teaspoon pepper
4
cups water
1
cup shredded fresh spinach or escarole

Directions

  1. Rinse the garbanzo beans; place in a large saucepan. Add enough water to cover the beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in a large saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans.
  2. Rinse chicken. Place chicken and beans in a 3 1/2-, 4-, or 5-quart crockery cooker. Add carrots, fennel or celery, onion, dried marjoram and thyme (if using), bouillon granules, salt, and pepper. Pour water over all.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the chicken; cool slightly. Cut the meat into bite-size pieces. Return to cooker. Add the spinach or escarole and, if using, the fresh marjoram and thyme. Let stand 5 minutes before serving.
  4. To serve, ladle soup into bowls. If desired, garnish with fresh thyme sprigs.

Nutrition Facts

(Chicken & Garbanzo Bean Soup)
    Per serving:
  • 205 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 40 mg chol.,
  • 625 mg sodium,
  • 23 g carb.,
  • 9 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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