INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
Heaped tablespoon minced garlic (4 cloves)
2 bay leaves
3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs (4 or 5 thighs)
8 cups chicken stock or broth, low sodium
1 can chickpeas, drained and rinsed
Salt substitute and pepper, to taste
1/4 cup fresh parsley, finely chopped
Water or more stock, as needed
DIRECTIONS
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt substitute and pepper.
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes. If, during this time, the broth seems low, add a splash more stock or a bit of water.
Turn the heat to medium-low. Transfer the cooked chicken to a plate. Stir the chickpeas into the soup and cook for about 10 minutes. Shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt substitute and pepper, as needed. Stir in the parsley and serve.
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