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Chicken & Garbanzo Bean Soup

Makes: 6 servings
Prep 20 mins to 1 hr 20 mins  soak for one hour
Chicken & Garbanzo Bean Soup
  • 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  large  onion, chopped
  • 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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 205,
  • Fat, total (g) 4,
  • chol. (mg) 40,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • fiber (g) 9,
  • pro. (g) 20,
  • vit. A (IU) 7240,
  • vit. C (mg) 7,
  • sodium (mg) 625,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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