This delightful soup combines the smoky sweetness of piquillo peppers with the heartiness of chickpeas and tender chicken, creating a comforting and flavorful dish. Perfect for a cozy dinner or meal prep, this soup is sure to become a favorite. Here’s a simple recipe to enjoy this weekend
You can serve this a lone, or with a healthy sandwich on the side. Enjoy this delicious soup with a loved one this week.
Ingredients:
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp (30ml) olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)
1 can (15 oz/425g) chickpeas, drained and rinsed
1 jar (12 oz/340g) piquillo peppers, drained and chopped
4 cups (960ml) low-sodium chicken broth
½ cup (120ml) heavy cream
Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté the Chicken: In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
2. Cook the Vegetables: In the same pot, add the remaining 1 tbsp of olive oil. Add the chopped onion, garlic, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
3. Add the Spices: Stir in the smoked paprika, cumin, thyme, salt, black pepper, and cayenne pepper (if using). Cook for an additional 1 minute, until the spices are fragrant.
4. Simmer the Soup: Add the chickpeas, chopped piquillo peppers, chicken broth, and the cooked chicken to the pot. Stir to combine and bring the soup to a simmer. Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 20 minutes, stirring occasionally.
5. Blend the Soup (optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can blend about 2 cups of the soup in a blender and return it to the pot.
6. Finish the Soup: Stir in the heavy cream and cook for an additional 2-3 minutes, until the soup is heated through. Taste and adjust the seasoning if needed.
7. Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread or a side salad. Enjoy your hearty and comforting Creamy Piquillo Pepper Chickpea Soup with Chicken!
Nutritional Data (per serving):
Calories: 470
Total Fat: 22g (34% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 110mg (37% DV)
Sodium: 980mg (41% DV)
Total Carbohydrate: 35g (12% DV)
Dietary Fiber: 8g (32% DV)
Sugars: 8g
Protein: 36g (72% DV)
DV = Daily Value, based on a 2000-calorie diet
This Creamy Piquillo Pepper Chickpea Soup with Chicken is a hearty and comforting meal that’s perfect for any occasion. The combination of smoky piquillo peppers, hearty chickpeas, and tender chicken creates a harmonious blend of flavors that will leave you satisfied and craving more. Bon appétit!
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