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–+ servings

Mediterranean Chicken Soup with Chickpeas and Zucchini

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 medium zucchinis, sliced into half-moons
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion turns soft and translucent.
  • Add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
  • Stir in the zucchini slices and drained chickpeas. Cook for 2 minutes to let the vegetables start to soften.
  • Pour in the chicken broth and add the oregano. Bring the soup to a gentle simmer.
  • Let the soup cook for 15 minutes, or until the chicken is cooked through and the zucchini is tender.
  • Remove the pot from the heat. Stir in the lemon juice, then season with salt and black pepper to taste.
  • Ladle the soup into bowls and sprinkle with the chopped fresh parsley before serving.

merknader

Add the lemon juice only after the soup finishes simmering to keep its bright flavor intact. Leftovers store well in the fridge for three days. Reheat gently over low heat so the zucchini stays firm rather than turning mushy. If the soup thickens overnight, add a splash of broth when warming it up.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board