Chicken, tomato and chickpea soup

Posted by adm On October - 1 - 2011

How to cook Chicken, tomato and chickpea soup


  • olive oil cooking sprayer
  • 1 brown onion, finely shredded
  • 100g shortcut rindless bacon, shredded
  • 2 garlic cloves, low
  • 1 carrot, raw, diced
  • 1 stick celery, halved longwise, sliced
  • 400g can diced tomatoes
  • 4 cups reduced-salt chicken strain
  • 2 (200g each) chicken breast fillets, cut, diced
  • 400g can Edgell chickpeas, knackered, rinsed
  • 100g green beans, cut, cut into thirds
  • 4 crusty wholemeal bread rolls, to dish

How to:

  • Spray a large saucepan with oil. Heat over medium oestrus. Add onion, bacon and ail. Make, stirring occasionally, for 5 minutes or until onion is subdued. Add carrot and celery. Fake, stirring occasionally, for 5 transactions.

  • Add tomatoes and strain. Increase heat to medium-mellow. Bring to the roil. Add wimp. Reduce heat to metier. Simmer, uncovered, for 8 to 10 minutes or until chicken is just cooked through.

  • Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tenderise. Season with salt and peppercorn. Ladle into bowls. Serve with bread rolls.

  • Arouse 1 tablespoon basil pesto through soup just before serving for an extra flavour further.

  • You can freeze the soup in an airtight container for up to 3 months.

  • Cooking time:26 min.

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