Lemon Chicken And Chickpea Soup

A delicious light and tangy soup full of goodness, perfect for a winter's day or when you need a little pick me up. An unusual combination but it works!

Chock full of vitamins, minerals, protein and much more, this will be a recipe that you will continue to go back to.

Ingredients

2 tbsp olive oil

1 yellow onion, diced

6 clove garlic, crushed

1 large lemon, zested, juiced

1 tbsp fresh Rosemary, chopped

6 cups chicken stock

250g tin chickpeas, drained

1 tsp salt

1 tsp black pepper

1 tsp chili flakes

200g leftover cooked chicken

Method

1.  Heat a large soup pot over a medium heat, add olive oil. Once hot add onion, saute for 2-3 minutes or until softened. Add garlic, saute for another minute. Add lemon zest, saute for another 2-3 minutes, stirring.

2. Add chickpeas, rosemary, chicken stock, salt, pepper and chili flakes, stir to combine. Bring to the boil, reduce heat to simmer, cover and simmer for 3-4 minutes. Remove lid and add chicken, simmer for a further 3-4 minutes or until chicken is heated through. 

3.  Remove from heat, add the lemon juice, stir to combine. Taste and add more salt & pepper if needed.

Garnish with coriander and a sprinkle of crumbled feta.

Enjoy.