Spanish-Style Chicken & Chickpea Soup
Our bone broth makes the ideal base for comforting chicken soup that’s ready in just over thirty minutes. Sauteeing onion and pepper with smoked paprika until the vegetables are caramelized gives this soup a unique smoky-sweet flavor that makes you want to go back for more. This chicken and chickpea soup is veggie-packed too, with the addition of yellow squash and spinach, so each bowl has more than a full serving of vegetables.
Ingredients
2 tablespoons olive oil
1 large onion, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 medium yellow squash, diced (about 1 cup)
1 cup shredded cooked chicken
1 cup rinsed drained canned chickpeas (garbanzo beans)
4 cups Swanson® Chicken Bone Broth
1 cup packed coarsely chopped baby spinach
1 large onion, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 medium yellow squash, diced (about 1 cup)
1 cup shredded cooked chicken
1 cup rinsed drained canned chickpeas (garbanzo beans)
4 cups Swanson® Chicken Bone Broth
1 cup packed coarsely chopped baby spinach
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, red pepper, paprika and half the salt and black pepper and cook for 7 minutes or until the vegetables are well browned and caramelized, stirring often (caramelizing here means to brown the natural sugars in the vegetables for sweeter and more complex flavor).
Stir in the squash, chicken, chickpeas and remaining salt and black pepper. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the squash is tender. Stir in the spinach and cook for 2 minutes or until wilted. Season to taste.
Stir in the squash, chicken, chickpeas and remaining salt and black pepper. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the squash is tender. Stir in the spinach and cook for 2 minutes or until wilted. Season to taste.
Spanish-Style Chicken & Chickpea Soup
Our bone broth makes the ideal base for comforting chicken soup that’s ready in just over thirty minutes. Sauteeing onion and pepper with smoked paprika until the vegetables are car...
Directions
Print
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, red pepper, paprika and half the salt and black pepper and cook for 7 minutes or until the vegetables are well browned and caramelized, stirring often (caramelizing here means to brown the natural sugars in the vegetables for sweeter and more complex flavor).
Stir in the squash, chicken, chickpeas and remaining salt and black pepper. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the squash is tender. Stir in the spinach and cook for 2 minutes or until wilted. Season to taste.
Ingredients
2 tablespoons olive oil
1 large onion, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 medium yellow squash, diced (about 1 cup)
1 cup shredded cooked chicken
1 cup rinsed drained canned chickpeas (garbanzo beans)
4 cups Swanson® Chicken Bone Broth
1 cup packed coarsely chopped baby spinach
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