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Jump to RecipeFresh Chicken Soup
Do you ever have just 15 minutes to throw together a good dinner? In those cases, I love to use a slow cooker, specifically, my VitaClay slow cooker. Sure, you have to plan ahead a bit, but sometimes the only time I have available to make dinner is right when I get home from picking my kids up at school. I quickly chop up some ingredients, throw them in the VitaClay, and it’s ready by dinner time.
I love a good bowl of chicken soup, and I especially love to add chickpeas to it. Spring is here, and fresh herbs are coming up in my garden. This soup gets a refreshing lift from the addition of fresh herbs and lemon juice.
Serve alone, or with homemade sourdough bread.
Enjoy it, and see you next time!
Rebekah
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Chicken and Chickpea Soup
Equipment
- VitaClay slow cooker
- or regular slow cooker
Ingredients
- 2 lbs boneless chicken thighs
- 2 cans chickpeas or about 3 cups
- 3 cups chicken broth
- 1 yellow onion diced
- 2 cloves garlic minced
- 3 cups carrots sliced into rounds
- 1 lemon juiced
- 1/4 cup fresh herbs such as oregano, chives, thyme, etc.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Chop onion, garlic, and carrots and add to slow cooker insert. Dice chicken and add. Pour in broth. Add salt and pepper.
- If using a VitaClay slow cooker, choose "slow cook" option. It will take 2 hours. If using a regular slow cooker, set to low and cook for 3 hours.
- When soup is done cooking, add fresh herbs and lemon juice and stir. Serve soup alone, or with fresh sourdough.
