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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.
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Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Course Chicken, Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
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
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