Description
A simple and comforting soup with tons of flavor, featuring tender chicken, chickpeas, and tomatoes seasoned with smoked paprika and a hint of cayenne.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 bone-in, skin-on chicken legs (or thighs)
- 3 large garlic cloves, crushed
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper (optional)
- 2 (15oz / 400g each) cans low-sodium chickpeas, drained and rinsed
- 1 large can (28–32 oz / ~1kg) whole peeled tomatoes, undrained
- 4 cups (1 liter) low-sodium chicken broth
- Juice of 1 lemon
- Handful of fresh parsley, chopped, plus more for garnish
- Kosher salt, to taste
- Black pepper, to taste
Optional for Serving:
- Crusty bread
Instructions
- Sauté Garlic: Heat the olive oil in a large pot or Dutch oven over low heat. Add the crushed garlic cloves and cook for 2 minutes, stirring occasionally, until fragrant. Be careful not to burn the garlic.
- Add Tomatoes & Spices: Add the undrained whole tomatoes (breaking them up slightly with a spoon if desired), smoked paprika, and cayenne pepper (if using) to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Chicken & Broth: Add the chicken legs to the pot and stir well to coat. Pour in the chicken broth.
- Simmer Chicken: Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Carefully remove the cooked chicken legs from the pot and place them on a cutting board. Once cool enough to handle, shred the chicken meat using two forks, discarding the bones and skin.
- Return Chicken & Add Chickpeas: Return the shredded chicken meat back into the pot. Add the drained and rinsed chickpeas.
- Finish Simmering: Cook for 5 minutes more to heat the chickpeas through and allow flavors to meld.
- Season and Serve: Stir in the chopped fresh parsley and the fresh lemon juice. Taste the soup and adjust seasoning with kosher salt and black pepper as needed. Ladle the soup into bowls and garnish with additional fresh parsley. Serve hot, with crusty bread for dipping if desired.
Notes
- Chicken: Bone-in, skin-on chicken legs or thighs add richness to the broth. You can substitute boneless chicken, but reduce the initial simmering time. Cooked rotisserie chicken can also be used, added along with the chickpeas.
- Tomatoes: Whole peeled tomatoes break down nicely during simmering. Crushed or diced tomatoes can be substituted.
- Chickpeas: Rinsing canned chickpeas removes excess sodium.
- Lemon Juice: Fresh lemon juice added at the end brightens the flavors significantly.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.