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Chicken & Chickpea Rice Soup
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Servings:
6
Author:
Prep Time:
10 minutes
Cook Time:
30 minutes
Course:
Soup
Side Dish
Main Course
Appetizer
Cuisine:
American
Keywords:
chicken soup
soup
meal prep
chickpeas
Counting Macros
Freezer Friendly
meal planning
chicpea rice
🧂 Ingredients
19 oz
Boneless, Skinless, Chicken Breast
(about 2 large chicken breast)
½ tsp
Black Pepper
½ tsp
Garlic Powder
½ tbsp
Extra Virgin Olive Oil
130 g
Yellow Onion
diced, (about ½ onion)
15 g
Fresh Garlic
diced, (about 3 cloves)
250 g
Red Skin Potatoes
washed and chopped, (about 3 potatoes)
35 g
Celery
diced (about 1 stalk)
100 g
Carrots
diced, (about 3 carrots)
1 tsp
Salt
1 tsp
Black Pepper
1 tsp
Cayenne Pepper
4 cups
Water
3 tsp
Reduced Sodium Chicken Base
100 g
Chickpea Rice
diced, (about ½ cup)
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Instructions
1
Heat a large heavy botom pot to medium heat, while the pan is heating season the
chicken breast on both sides, using black pepper and garlic powder. Once the pan
is hot, add the extra virgin olive oil to the pan.
2
Place the chicken immediately in the pan, leave it there on medium heat for 2
minutes, then flip to the other side and cook for an additional 2 minutes.
3
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn’t hot
enough. Then turn the heat to low and cover the chicken with a lid. Let it cook
for about’ 9‘ minutes, then flip and cover again for additional’ 9‘ minutes.
4
After’ 9‘ minutes on each side covered, the chicken should be done. But this
does depend on the size of the chicken breast…these times are based on
a’ 9‘ oz breast.
My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per
side. I find that this deliveres a perfect juicy chicken breast every time.
It is always best to check the internal temperature of chicken before serving.
5
Once the chicken is cooked remove the chicken from the pot and set aside,
leaving the chicken juices in the pot. We are going to use those to add flavor
to the veggies.
6
Now add the diced onions and garlic to the pot. Cook the onions and garlic for
about 5 minutes, enough for them to begin to soften, and allow the aroma to take
over. Stir consistanly to prevent burning.
7
Then add the chopped potatoes, diced celery, and carots to the pot. Season with
the salt, pepper, and cayenne pepper. Continue cook stirring often, for an
additional 5 minutes.
8
Now add the water and chicken base to the pot. Once the chicken base is evenly
distributed, add the chickpea rice. Stir everything togeter and bring the soup
to a boil. Once boiling cook for 5 minutes.
9
Chickpea rice cooks really fast, after 5 minutes the soup is done. However, the
longer you cook it, the more flavor it will develops. So feel free to turn the
heat to low, cover with a lid and cook as long as you have time for.
If you continue to cook the soup you may find you need more water. For every 8
oz (1 cup) of water you add, add an additional tsp of the chicken base so you do
not water down the flavor.
10
Serve and enjoy!
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