Chicken-Chickpea-Potato Soup

Name: Chicken-Chickpea-Potato Soup
Prep time: 30 min
Cook time: 190 min
Total time: 220 min
Ingredients: 1 cup onions (chopped ); 1/2 cup celery (finely chopped ); 1 leek (green top removed, washed thoroughly and sliced or diced); 2 cloves garlic (minced); 8 oz. fresh mushrooms (sliced (I actually used 16-oz.)); 1 tsp. dried thyme (or 1 tbsp. fresh thyme); 1 tsp. dried sage (or 1 tbsp. fresh minced sage); 1 tsp. ground black pepper; 1 tsp. sea salt; 1 tbsp. dried parsley; 1 tsp. dry marjoram leaves (or 1 tbsp. fresh marjoram); 1 tbsp. dried snipped chives (or ¼ cup fresh); 8 cups reduced-sodium chicken broth (or homemade chicken broth); 2-3 cups chicken (cubed, or leftover cooked rotisserie chicken (I used two boneless, skinless chicken breasts)); 3 cups red potatoes (cubed); 15 oz. can chickpeas (drained and rinsed); 1 cup carrots (peeled and thinly sliced); 2 cups de-stemmed fresh baby spinach (chopped)

January 26, 2013Teresa Ambra

Jump to Recipe Print Recipe

2013 – Gluten Free Living

Chicken-Chickpea-Potato Soup has such wonderful flavor. It’s loaded with chicken, potatoes, chickpeas, carrots, onions, leeks, and celery, then seasoned with parsley, sage, and thyme along with salt and pepper. It’s not pureed completely smooth so it has a nice, partially chunky texture along with the creaminess from the meat and veggies that have been pureed. Not only that, this delicious soup is both dairy free and gluten free for those with food allergies.

Follow Me On Instagram!

I was looking for a dairy free recipe for company we are having tomorrow after church. After making Chicken-Chickpea-Potato Soup yesterday I decided to make a double batch today so I could serve it to my guests tomorrow. One of the things I liked about this soup is it doesn’t overwhelm you with spices like cumin or chili powder.

I was looking for a pleasant tasting soup for lots of little children who don’t care for spicy foods so this recipe fit the bill. But just because it’s not spicy hot doesn’t mean it’s flavorless. On the contrary, it’s full of tasty, savory flavors that even kids can enjoy.

My inspiration for this delicious recipe is Tamara Leigh: The Kitchen Novelist. While Tamara is a best-selling novelist, she also has a blog with some A-M-A-Z-I-N-G recipes. I usually want to try everything she makes! Check out her blog sometime. You won’t be disappointed. I’ve fiddled with and changed the recipe by increasing and adding more spices and a few additional ingredients and I think you’ll enjoy the results.

If you’re looking for a healthy, low calorie, dairy free, and gluten free chowder-type soup consider trying out this amazing recipe sometime. Even your kids will enjoy this tasty recipe. It is a wonderfully delicious comfort food. This stick-to-your-ribs soup is great for cold winter nights. Add a side of corn bread or gluten free bread for a tasty gluten free meal.

When I initially posted this recipe in January 2013, I was still using an iPhone for a camera so my pictures were not very sharp. I remade the recipe in December 2015 but I was still very much underwhelmed by the pictures I was able to get. Since this recipe is so amazing, I decided to make it again for lunch with a friend (January 2017). I was a little happier with the results this time. Chicken-Chickpea-Potato Soup is a delicious recipe that’s incredibly delicious comfort food especially served with your favorite bread or rolls.

Chicken-Chickpea-Potato Soup tastes spectacularly. It is amazing comfort food.

Your family will love this hearty, tasty soup, plus it has no dairy and no gluten.

This flavorful Chicken-Chickpea-Potato Soup is chocked full of potatoes, chickpeas, mushrooms, carrots, chicken and other vegetables.

Here’s what I did.

I used these ingredients. I cooked off two boneless chicken breasts the night before in a crockpot so I had plenty of homemade chicken broth.

Place chicken and chicken broth in a very large crockpot.

Add onions, leeks, red potatoes, mushrooms, carrots, celery and garlic.

And salt, pepper, thyme, chives, sage, marjoram and parsley. Cover with lid and cook about 3 hours on high until veggies are tender.

Rinse and drain chickpeas (garbanzo beans). Add to crockpot and heat through.

Remove four to six cups of the soup and puree in a blender until smooth.

Add pureed soup mixture to crockpot.

Add spinach. (Chop, if desired). Stir spinach into crockpot and allow to heat through about 5-10 minutes.

Garnish soup with fresh chives, if desired.

Each ladleful of soup is filled with lots of thick carrots, potatoes, chick peas, spinach and chicken. Your family will love this amazing soup.

This soup has a delicious combination of flavors. I can eat bowls full of the stuff.

I garnished each bowl of soup with additional chickpeas.

Here’s the recipe.

CHICKEN-CHICK PEA-POTATO SOUP

(Recipe inspired from Tamara Leigh: The Kitchen Novelist)

Chicken-Chickpea-Potato Soup

Teresa Ambra

One bowl of Chicken-Chickpea-Potato Soup will remind you of eating your favorite comfort food sitting in front of a fire on a cold, blustery day! This savory and delicious chicken soup includes potatoes, mushrooms, carrots, celery, leeks, onions, chickpeas and spinach. It's hearty, filling and completely satisfying. Gluten free and dairy free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3 10

Total Time 3 40

Course Chicken, Main Dish, Soups, Stews & Chowders

Cuisine American

Servings

Calories 208 kcal

Equipment

1 large 6-7 quart crockpot
1 sharp knife to cut vegetables
1 immersion blender or regular blender
measuring cups
measuring spoons
1 vegetable peeler
1 soup ladle
1 wooden spoon

Ingredients

1 cup onions chopped
1/2 cup celery finely chopped
1 leek green top removed, washed thoroughly and sliced or diced
2 cloves garlic minced
8 oz. fresh mushrooms sliced (I actually used 16-oz.)
1 tsp. dried thyme or 1 tbsp. fresh thyme
1 tsp. dried sage or 1 tbsp. fresh minced sage
1 tsp. ground black pepper
1 tsp. sea salt
1 tbsp. dried parsley
1 tsp. dry marjoram leaves or 1 tbsp. fresh marjoram
1 tbsp. dried snipped chives or ¼ cup fresh
8 cups reduced-sodium chicken broth or homemade chicken broth
2-3 cups chicken cubed, or leftover cooked rotisserie chicken (I used two boneless, skinless chicken breasts)
3 cups red potatoes cubed
15 oz. can chickpeas drained and rinsed
1 cup carrots peeled and thinly sliced
2 cups de-stemmed fresh baby spinach chopped

Instructions

Place chicken, onions, celery, potatoes, carrots, mushrooms and leeks in a crockpot.
Add thyme, marjoram, parsley, sage, chives, salt, black pepper and broth and cook on high for about 3 hours or until veggies are tender.
Stir in rinsed and drained garbanzo beans (chickpeas), and heat through about 5 minutes.
Remove four to six cups soup and puree in blender until smooth.
Add the pureed soup portion back into the crockpot.
Stir in spinach to partially pureed soup mixture.
Turn off crockpot.
Ladle into soup bowls and serve.
If desired, garnish soup with reserved chickpeas before serving.

Notes

NOTE: Be careful when putting soup in blender. Soup is hot!

NOTE: I cooked off two chicken breasts in a crockpot full of salted and peppered water for several hours the day before making this recipe.

NOTE: Pureeing only 4-6 cups of soup mixture provides a nice thickening for the soup without sacrificing texture.

Recipe adapted from Tamara Leigh: The Kitchen Novelist

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 208kcalCarbohydrates: 30gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 24mgSodium: 1257mgPotassium: 875mgFiber: 8gSugar: 6gVitamin A: 5029IUVitamin C: 26mgCalcium: 141mgIron: 5mg

Keyword chicken, chickpeas, gluten free, main dish, potatoes, soup, spinach

Tried this recipe?Let us know how it was!

[b]Chicken-Chickpea-Potato Soup[/b]

Recipe Type: Soups, Stews & Chowders

Cuisine: American

Author: Teresa Ambra inspired from [url href=”http://tamaraleighauthor.wordpress.com/?s=chicken+chickpea+potato+soup” target=”_blank” title=”chicken-chickpea-potato soup”]Tamara Leigh: The Kitchen Novelist[/url]

Prep time: 30 mins

Cook time: 3 hours

Total time: 3 hours 30 mins

Serves: 6

Savory and delicious chicken soup with potatoes, mushrooms, carrots, celery, leeks, onions, chickpeas and spinach. This recipe is gluten free and dairy free.

Ingredients

1 cup chopped onions
1/2 cup finely chopped celery
1 leek, green top removed, sliced
1 heaping tsp. minced garlic from a jar
8-oz. fresh sliced mushrooms
1 tsp. dried or 1 tbsp. fresh thyme
1 tsp. dried or 1 tbsp. fresh, minced sage
1 tsp. ground black pepper
1 tsp. salt
1 tbsp. dried parsley
1 tsp. dry or 1 tbsp. fresh marjoram leaves
1 tbsp. dried or ¼ cup fresh snipped chives
6 cups reduced-sodium chicken broth
2-3 cups leftover cooked, cubed chicken or rotisserie chicken
2-1/2 cups potatoes, peeled and diced
1-15 oz. can chickpeas, drained and rinsed
1 cup matchstick carrots or carrot chips
2 cups de-stemmed fresh baby spinach, chopped

Instructions

Place chicken, onions, celery, potatoes, carrots, mushrooms and leeks in a crockpot.
Add thyme, marjoram, parsley, sage, chives, salt, black pepper and broth and cook on high for about 3 hours or until veggies are tender.
Stir in rinsed and drained garbanzo beans (chickpeas), and heat through about 5 minutes.
Using an immersion blender*, puree soup lightly (you’ll want to retain the texture of some whole veggies and chicken); stir in spinach to partially pureed soup mixture.
Turn off crockpot.
Ladle into soup bowls and serve.

Notes

If you don’t have an immersion blender, puree half the soup in a regular blender (Careful! Soup is hot!), then stir pureed soup back into un-pureed soup.[br][br]If desired, you can leave the soup chunky and omit using an immersion blender.

If you aren’t allergic to gluten, Chicken-Chickpea-Potato Soup is great served with hot rolls.

I’ve saved a serving for you!

Chicken-Chickpea-Potato Soup is a wonderful, comforting soup on cold winter nights.

You may also enjoy these delicious recipes!

Loaded Baked Potato Soup

Loaded Baked Sweet Potato Soup

Sausage Potato Chowder

Chicken-Chickpea-Potato Soup

Teresa Ambra

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3 10

Total Time 3 40

Course Chicken, Main Dish, Soups, Stews & Chowders

Cuisine American

Servings

Calories 208 kcal