Chicken and Chickpea Soup

Yield: 6 servings ( Serving Size: bowl )
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  • 2 can(s) chickpeas, rinsed and drained
  • 6 cup(s) chicken broth
  • 1/2 teaspoon(s) cinnamon
  • Coarse salt and ground pepper
  • 1 pound(s) ground chicken, rolled into tiny meatballs
  • 1/2 teaspoon(s) ground coriander
  • 1 lemon, Zest and juice
  • 1 medium onion chopped
  • 2 teaspoon(s) minced garlic
  • 1 bag(s) mini carrots, sliced
  • 2 teaspoon(s) olive oil
  • 1 package(s) sliced mushrooms
  • 2 Zucchini,quartered and sliced


  1. 1.In a large heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until browned,about 6 minutes. Transfer chicken to a plate.
  2. 2.Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots, mushrooms and Zucchini and return chicken to pot. Stir in broth.
  3. 3.Bring to a boil. Reduce to a medium simmer, partially cover, and simmer for 20 minutes.
  4. 4. Add chickpeas and season with salt, pepper, and lemon juice. Sprinkle lemon zest, over soup before serving.
November 2010

This recipe is a personal recipe added by janemoranwhite and has not been tested or endorsed by MyRecipes.

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