Chicken, tomato and chickpea soup

Chicken, tomato and chickpea soup

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A warming and delicious cool weather soup, this hearty chicken and vegetable soup will leave you feeling souper!.

The ingredient of Chicken, tomato and chickpea soup

  1. olive oil cooking spray
  2. 1 brown onion, finely chopped
  3. 100g shortcut rindless bacon, chopped
  4. 2 garlic cloves, crushed
  5. 1 carrot, peeled, diced
  6. 1 stick celery, halved lengthways, chopped
  7. 400g can diced tomatoes
  8. 4 cups Massel chicken style liquid stock
  9. 2 (200g each) chicken breast fillets, trimmed, diced
  10. 400g canned chickpeas, drained, rinsed
  11. 100g green beans, trimmed, cut into thirds
  12. 4 crusty wholemeal bread rolls, to serve

The instruction how to make Chicken, tomato and chickpea soup

  1. Spray a large saucepan with oil. Heat over medium heat. Add onion, bacon and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add carrot and celery. Cook, stirring occasionally, for 5 minutes.
  2. Add tomatoes and stock. Increase heat to medium-high. Bring to the boil. Add chicken. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until chicken is just cooked through.
  3. Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tender. Season with salt and pepper. Ladle into bowls. Serve with bread rolls.

Nutritions of Chicken, tomato and chickpea soup

fatContent: 397.218 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 74 milligrams cholesterol

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