Chicken, Chickpeas and Tomato Soup

This is really a fantastic combination of ingredients, no matter how you cook them.

Yesterday I was feeling a tad under the weather, so I made a huge pot of Chicken broth…and I was about to make my North by Southwest Chicken Soup, when I thought about adding chickpeas instead.

That was a GREAT idea, may I say.  The tomatoes make a lovely broth, and the chickpeas are soft and buttery.  It’s a lovely soup!

What You Need:

  • 1 Chicken carcass, or 1 box of chicken stock and chicken meat
  • 1 can drained chickpeas
  • 1 can organic stewed tomatoes
  • 1/2 diced yellow onion
  • 2 tsp kosher salt
  • ground black pepper
  • garlic powder or 3 cloves of garlic
  • basil

Get Out Your Pressure Cooker!

  1. First, put the chicken carcass/chicken stock and meat in the pressure cooker and cook on high for 10 minutes.
  2. When it is done, spoon the chicken/bones out into a bowl and put the rest of the ingredients in, and fill the pot with water up to 14 cups.
  3. Separate the chicken from the bones (when it’s cool enough to touch and you’re not burning your fingers) and put the chicken meat into the pot.
  4. Put the lid on and cook on high for 10 minutes.

You can shred some parmesan cheese into your bowl to make it a little salty, if you like that! Also fantastic with gluten free rye bread.  Enjoy!


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