Brothy Chicken, Chickpea & Zucchini Soup
May 23, 2025 • 0 comments
There is nothing more nourishing, simple or satisfying than a bowl of soup on any given day or night. This meal is full of bright flavors and will fill you up without weighing you down. I love when the flavors of the season can transform such a basic recipe into something magnificent. It doesn’t take much to eat well this time of the year and with humble ingredients like chicken, chickpeas, broth and a few veggies this is a wonderfully humble yet elegant meal.
- Prep Time:
- Cook Time:
- Servings: 4-5
Ingredients
- (2 Tablespoons) 1lb Unsalted A2/A2 Butter
- (1 medium, finely chopped) Yellow Onions (2lb)
- (3 cloves, minced) 8oz - White Garlic
- (2 Tablespoons, or 2 teaspoons dried) Fresh Thyme
- (1) Bay Leaf
- (1/2 cup) Dry White Wine
- (5 cups) 1 quart - Chicken Bone Broth
- (1 pound) Boneless Skin-On Chicken Breasts
- (1 medium, sliced into half moons) Green Zucchini (2lb)
- (1 medium, cut into 1/2 moons) 1lb - Yellow Squash
- (2 cups, cooked) Chickpeas
- (To taste) Ground Black Pepper
- (To taste) Fine Celtic Sea Salt, 8oz
- (1 Tablespoon juice) Lemon
- (2 teaspoons zest) Lemon
- (Pinch) Crushed Red Pepper Flakes
- (1/2 cup, finely chopped) Fresh Herbs, Basil, Parsley or Dill
- (1/2 cup, finely chopped) Fresh Herbs, Basil, Parsley or Dill
Directions
- Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the chicken breast and broth. Bring to a boil. Reduce the heat to medium and cook until the chicken is cooked through, about 12 minutes. Remove the chicken from the pot and when cool enough to handle shred it with two forks. Return to the pot.
- Add the zucchini, chickpeas salt and pepper. Continue to cook until the zucchini becomes tender, about 7 minutes. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper. Stir in the fresh herbs and serve.
*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).
