Description
A delightful blend of comforting flavors and nourishing ingredients that warms the heart and showcases the vibrant spirit of Sicily.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon (optional)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened and translucent.
- Stir in the minced garlic, chopped carrots, and celery. Cook for another 5-6 minutes until the vegetables begin to soften.
- Add the sea salt, black pepper, red pepper flakes (if using), dried oregano, and dried thyme. Mix to coat the vegetables evenly with the seasonings.
- Pour in the chicken broth and bring to a gentle boil.
- Add in the cooked shredded chicken, drained chickpeas, diced tomatoes with their juices, and the bay leaf. Stir to combine.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes.
- Remove the bay leaf from the pot, stir in the lemon juice and chopped parsley, adjusting seasoning if necessary.
- Serve hot, garnished with additional parsley.
Notes
For added flavor, consider roasting the vegetables before adding them to the soup. You can also add pasta or quinoa for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg