Slow cooker spiced chicken and chickpea soup recipe

Slow cooker spiced chicken and chickpea soup recipe

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This slow-cooked soup simply hits the spot and is the perfect dinner idea for cold, winter nights.

The ingredient of Slow cooker spiced chicken and chickpea soup recipe

  1. 1 tbs olive oil
  2. 2 Coles RSPCA Approved Australian Chicken Breast Fillets
  3. 1 red onion, finely chopped
  4. 1 carrot, peeled, finely chopped
  5. 2 celery sticks, finely chopped
  6. 1 tbs Moroccan seasoning
  7. 400g can diced tomatoes
  8. 4 cups (1L) chicken stock
  9. 1/2 cup (100g) green lentils
  10. 1/4 cup (50g) red lentils
  11. 400g can chickpeas, rinsed, drained
  12. 1 cup (150g) frozen broad beans, thawed, peeled
  13. Greek-style yoghurt, to serve
  14. Coriander leaves, to serve
  15. Mint leaves, to serve

The instruction how to make Slow cooker spiced chicken and chickpea soup recipe

  1. Heat the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until brown all over.
  2. Transfer the chicken to a slow cooker. Add the onion, carrot, celery, Moroccan seasoning, tomato, stock, combined lentils and chickpeas. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is very tender.
  3. Use tongs to transfer the chicken to a plate. Coarsely shred and return to the soup with the broad beans. Season.
  4. Ladle soup among serving bowls. Serve with yoghurt, coriander and mint.

Nutritions of Slow cooker spiced chicken and chickpea soup recipe

calories: 500.227 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 43 grams carbohydrates
calories: 7 grams sugar
calories:
calories: 49 grams protein
calories:
calories: 1350 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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