My soul has been in need of some nourishing lately – enter chicken soup.
I was not feeling the love for the traditional chicken soup, and instead decided to make this soup my own – thus, Anna’s style.
1 Tbsp olive oil
2 stalks of celery, sliced
1 large carrot, quartered and sliced
1 medium onion, chopped
3 cloves of garlic, halved
1 Tbsp minced ginger
1 tsp ground coriander
1/4 chipotle in adobo pepper
6 cups chicken broth (I actually had home made broth from poaching chicken breasts at work – if you use purchased broth, get the low-sodium kind)
2 cups chopped cooked chicken
1 cup chickpeas, rinsed and drained
salt and pepper to taste
1. Heat a tablespoon of olive oil in a large soup pot over medium-high heat. Add the first 8 ingredients and saute, stirring for 5-8 minutes.
2. Add chicken broth and chicken to the vegetables. Bring to a boil, lower the heat and simmer for 20 minutes.
3. Add chickpeas and simmer for another 5 minutes. Season with salt and pepper to taste.
4. Ladle into bowls and add freshly squeezed lime juice.
Thoughts – there’s quite a bit of heat from the chipotle. If you want a less spicy food, cut down on the chipotle or omit it all together. A sprinkling of cilantro or scallions would be really nice here as well. Overall, I’m pretty happy with the soup and so is my soul.