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Mediterranean Chicken and Chickpea Vegetable Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 1 zucchini, diced
  • 3 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the chickpeas, diced tomatoes, onion, carrots, zucchini, chicken broth, garlic, oregano, cumin, salt, and pepper.
  • Stir the ingredients gently to combine, then cover and cook on low for 6 hours.
  • Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the pot.
  • Stir in the spinach and lemon juice. Cover and cook for 10 more minutes until the spinach wilts.
  • Ladle the soup into bowls and sprinkle with fresh parsley before serving.

Notes

Add the spinach and lemon only at the end so the greens stay bright and the broth keeps its fresh taste. If you prefer a thicker soup, mash a few chickpeas against the side of the pot before adding the spinach. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker