Description
This hearty Mediterranean Roasted Chicken and Chick Pea Soup made with fire roasted tomatoes, artichoke hearts and spices is deliciously filling and perfect for lunch or dinner.
Ingredients
Scale
- 1 small cooked rotisserie chicken, approx. 2–3 cups shredded
- 1 (15-ounce) can chick peas, rinsed and drained
- 1 (15-ounce) can artichoke hearts, drained
- 1/4 cup scallions, chopped
- 1/4 cup fire roasted tomatoes
- 1/4 cup tomato paste
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 sprig fresh rosemary
- 1 tablespoon minced garlic (adjust to taste)
Instructions
1. Remove the chicken from the bone, discarding the skin. Shred it into bite-sized strips.
2. Add all of the remaining ingredients to a Dutch oven or large pot. Mix well.
3. Bring the mixture to a boil, then reduce the heat to low.
4. Simmer the soup for 30 minutes until heated through and flavors are combined.
5. Serve hot.
Notes
You can also use any leftover roasted chicken or turkey and cut it into small pieces.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
For added spice, include a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 293
- Sugar: 6g
- Sodium: 991mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0.03g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 62mg