Chicken Kale Chickpea Soup
Submitted by: Nancy McConnell
Ingredients:
Olive Oil
1 medium onion (diced)
2 tablespoons Garlic (minced)
1-16 oz can Chickpeas (rinsed, drained)
6-8 cups of chicken or vegetable broth
2 teaspoons dried thyme
Kale (chopped)
1/4 teaspoon Poultry Seasoning
1/4 teaspoon Balsamic Vinegar (optional)
2 dashes Hot Sauce
1 Rotisserie Chicken (shredded or cubed)
Instructions:
In a 3-4 quart soup pot, heat olive oil over medium heat and add onions. Sauté until slightly tender (about 3 minutes) and add garlic and kale continuing to cook (about 2 minutes). Stir in chickpeas, broth, thyme, poultry seasoning, balsamic vinegar, and hot sauce. Bring to a boil and reduce heat. Add chicken and simmer for 1/2 to 1 hour. Serve with crusty bread or top with grated parmesan cheese (or both :-) ). Makes a hearty one-bowl meal.