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Chickpea chicken soup topped with chopped parsley in a white dutch oven.

Chickpea Chicken Soup

Print Recipe
Servings 2
Calories 1012
Author Michelle

Ingredients

  • 2 Tbsp Ghee sub avocado oil
  • ½ yellow onion diced
  • 2 carrots peeled and diced
  • 1 white sweet potato peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • Salt and pepper
  • 6 cups chicken bone broth
  • 1 tsp dried sage
  • 2 tsp dried thyme
  • 1 15 oz can of chickpeas drained and rinsed
  • 1 lb Chicken Breast fully cooked and shredded
  • ½ cup Peas Frozen
  • 1 Lemon juiced
  • 2 tbsp parsley chopped

Instructions

  • Using a large pot, heat the ghee over medium heat.
  • Add the onion and sauté for 3-4 minutes. Add the carrots, white sweet potato, celery, and garlic, and lightly season with salt and pepper. Sauté for 4-5 more minutes or until lightly tender.
  • Add the broth, seasonings, and chickpeas. Bring to a boil and reduce to a simmer for 15 minutes.
  • Add the cooked chicken, lemon juice, and frozen peas. Simmer on low for another few minutes to heat the chicken.
  • Serve topped with fresh parsley!

Nutrition

Calories: 1012kcal | Carbohydrates: 97g | Protein: 99g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 184mg | Sodium: 664mg | Potassium: 2263mg | Fiber: 26g | Sugar: 22g | Vitamin A: 20389IU | Vitamin C: 64mg | Calcium: 238mg | Iron: 11mg