Chicken and Chickpea Soup

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast
• 2 large carrot
• 1 large onion
• 2 large celery
• 3 pieces garlic
• 6 cups chicken broth
• 1.5 cups chickpea
• 1 cup tomatoes
• 2 cups spinach
• 2 tablespoons lemon juice
• 0.25 cup parsley
• 1 teaspoon turmeric
• 1 teaspoon cumin

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add chopped chicken breast and cook until browned on all sides.
3. 3Remove the chicken, and in the same pot, add diced carrots, onion, and celery. Cook until the vegetables are slightly softened.
4. 4Stir in minced garlic cloves and cook for another minute until fragrant.
5. 5Return the chicken to the pot and add low-sodium chicken broth.
6. 6Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
7. 7Add chickpeas, diced tomatoes, ground turmeric, and ground cumin. Simmer for another 15 minutes.
8. 8Stir in fresh spinach and continue to cook until the spinach has wilted.
9. 9Remove from heat and stir in lemon juice and chopped parsley.
10. 10Adjust seasoning with salt and pepper to taste.
11. 11Serve hot in bowls, ensuring a balanced distribution of chicken, chickpeas, and vegetables in each serving.
12. 12Garnish with a sprinkle of fresh parsley on top before serving.