This soup was fantastic! I just want to make another enormous pot and eat it for weeks. Seriously, it was that good.
Excellent as it was the first night, it was enormously better the next day, as many soups tend to be. The bacon flavor was much more pronounced after sitting in the frig.
The other awesome thing was that it was super duper filling. One cup of this and you're good to go. Seriously, make this soup, get your fuzzy slippers, sit by the fire and enjoy.
Chickpea Chicken Soup Recipe
Adapted from How Sweet It Is
4 slices bacon, chopped
1 tbsp. bacon grease
1 large onion, chopped
1 red pepper, chopped
1 cup mushrooms, rough chopped (I didn't use these)
2 cups raw spinach
4 cloves garlic, minced
1 tsp. paprika
1/2 tsp. cumin
12 oz. chicken, cooked, shredded or chopped
1 tsp. seasoned salt
1 1/4 cup chopped carrots
3 celery stalks, chopped
2 cans of chickpeas, 15 oz. a piece
24 oz. chicken stock (I think I used less)
Cook chopped bacon and fry until brown and crispy. Remove and drain on a paper towel. Keeping only 1 tbsp. of bacon grease in the pan, add onions, peppers, carrot and celery and saute until soft, about 5 - 8 minutes. Add garlic, spinach, paprika and cumin and stir for about 1 minute. Turn heat down and add chickpeas, seasoned salt and chicken. Pour in chicken stock and simmer for about 30 minutes or more. Right before serving, add bacon back into soup.
230 calories per cup
I figured out how many cups were in this to figure out the calories and I wrote down that there were 230 calories per cup. However, I then forgot to write down how MANY cups were in it and now, a week later, totally forgot. I do know it has 230 per cup though. :-)
One Year Ago...