EXPLORATION COMMONS Tuscan Chickpea Chicken Soup Recipes Instructions
- June 4, 2024
- EXPLORATION COMMONS
Table of Contents
Tuscan Chickpea Chicken Soup Recipes
Instructions Manual
INGREDIENTS
- l tablespoon olive oil
- l cup chopped onions
- l cup chopped carrots
- l cup chopped celery
- 2 cloves garlic, minced
- l teaspoon salt, divided
- 1/2teaspoon crushed red pepper flakes, optional
- l teaspoon fresh thyme (1/4 teaspoon dried)
- l teaspoon fresh sage, chopped (1/4 teaspoon dried)
- l teaspoon fresh oregano, chopped (1/4 teaspoon dried)
- 8 cups chicken stock
- 115-ounce can of chickpeas, drained
- 114.5-ounce diced tomatoes
- 2 cups cooked chicken, chopped
- 2 cups kale, chopped
- 2 tablespoons fresh lemon juice
- l cup parmesan cheese, for garnish
DIRECTIONS
- In a large pot, heat the olive oil over medium heat. Add the onions and saute until golden.
- Add the carrots, celery, l teaspoon salt, and red pepper flakes.
- Saute for 3 more minutes.
- Add the garlic, thyme, sage, and oregano and saute for 3 more minutes.
- Add 1/4 cup of stock to deg-laze the pan, scraping up any browned bits. Cook until liquid has evaporated, about 2 minutes.
- Add the remaining stock, chickpeas, tomatoes, and chicken. simmer for 15 minutes.
- Add the kale and 1/2 teaspoon salt and simmer until the kale has softened about 5 minutes.
- Remove from heat, Add fresh lemon juice and additional salt if needed.
- Serve with a sprinkle of parmesan cheese.
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