Chicken Garbanzo Soup
(from Julie*’s recipe box)
Chicken & Garbanzo Bean Soup)
Servings Per Recipe 6, Calories 205, Protein (gm) 20, Carbohydrate (gm) 23, Fat, total (gm) 4, Cholesterol (mg) 40, Saturated fat (gm) 1, Dietary Fiber, total (gm) 9, Vitamin A (IU) 7240, Vitamin C (mg) 7, Sodium (mg) 625, Calcium (DV %) 61, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie dietSource: BHG
Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people
Ingredients
- 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
Directions
-
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.
-
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.
-
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.
-
To serve, ladle soup into bowls. If desired, garnish with fresh thyme sprigs.