Chicken & Chickpea Soup Slow-Cooker Style
There's nothing quite like a hot chicken soup to satisfy hunger and warm the sole. Top it off with herbs taken from your own garden.Prepare the ingredients the night before and store in the refridgerator. Pop everything in the slow-cooker first thing in the morning and there's only a few tasks when you get home.
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Ingredients
- 1 ½ cups dried chickpeas soaked overnight or see our quick method.
- 4 cups water
- 1 large finely chopped yellow onion
- 1 15 ounce can no-salt-added diced tomatoes
- 2 tablespoons tomato paste
- 4 cloves garlic, finely chopped
- 1 bay leaf
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- 2 pounds bone-in chicken thighs skin removed, trimmed
- 1 14 ounce can artichoke hearts, drained and quartered
- ¼ cup halved pitted olives in olive oil
- Salt to taste
- ¼ cup chopped fresh parsley or cilantro
Instructions
- Drain chickpeas and place in a large slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Cover and cook on Low for 8 hours or High for 4 hours.
- If you place the bay leaf in a small muslin bag it's easier to find and fish out towards the end of the cooking process.
- Cover and cook on Low for 8 hours.
- Fish out the chicken onto a clean cutting board and let cool slightly. Discard bay leaf. Shred the chicken and stir into the soup. Discard the bones into your green bin and do not compost.
- Add artichokes, olives and salt to the slow cooker and stir to combine.
- Serve topped with parsley (or cilantro), if possible, grown in your own garden.
Notes
This soup definitely benefits from being eaten along with a chunk of crusty bread. We have some easy bread recipes for you to try.