Name: Lemon, chicken, and chickpea soup
Ingredients: 1 pound boneless. skinless chicken breast (cut into small pieces); 1 Tbsp olive oil; 1-2 cloves garlic (minced ); ½ Tbsp raw honey; 1 small onion (diced ); 3 carrots (peeled and diced); 2 celery ribs (diced); ½ tsp dried thyme; ½ tsp dried oregano; 1 tsp turmeric; 1 tsp salt; ½ tsp ground black pepper; 1 quart low sodium chicken (or vegetable broth); 1 can chickpeas (or 14-5 ounces. Drained ); 2 cups spinach (raw ); 1 lemon (juiced and zested)

Lemon, chicken, and chickpea soup

Amanda Webb

The tasty protein-rich chicken and chickpea soup gets great flavor from juiced lemon, garlic, and honey.

Servings:

Course(s): Soup

Cuisine: Mediterranean

Ingredients

1 pound boneless. skinless chicken breast cut into small pieces
1 Tbsp olive oil
1-2 cloves garlic minced
½ Tbsp raw honey
1 small onion diced
3 carrots peeled and diced
2 celery ribs diced
½ tsp dried thyme
½ tsp dried oregano
1 tsp turmeric
1 tsp salt
½ tsp ground black pepper
1 quart low sodium chicken or vegetable broth
1 can chickpeas or 14-5 ounces. Drained
2 cups spinach raw
1 lemon juiced and zested

Instructions

In a large stockpot, heat the olive oil. Add the garlic and honey and allow the garlic to get golden brown but be careful not to burn it.
Add the onion, carrots, and celery. Cook until they are tender.
Add the chicken and dried herbs. Cook with the onion, carrot, and celery mixture.
Pour the chicken stock and drained chickpeas into the pot. Let the mixture simmer for 45 minutes to an hour.
Finally, add the spinach, lemon juice, and lemon zest. The soup is now ready to serve.

Instant Pot cooking option

Set Instant Pot to sauté setting and sauté the oil, garlic, honey, carrots, celery, onions, and herbs.
Add the uncooked chicken and chickpeas.
Add the stock.
Put the top on the Instant Pot and make sure the valve is in the sealing position.
Using the manual cooking option, set the timer for 10 minutes. (It will take about 10 minutes for the pressure to build up.)
Once the cooking is done, quickly release the pressure valve.
Season with salt and pepper. Finally, stir in the spinach, lemon juice, and lemon zest.