Cozy Chicken and Chick Pea Soup: A Bowlful of Comfort

There’s something truly magical about the aroma of a simmering pot of soup on a chilly afternoon. It’s a scent that instantly transports me back to my grandmother’s kitchen, where she would tirelessly stir a cauldron of goodness, ensuring everyone was nourished and content. I can almost feel the warmth of her embrace and hear her gentle humming as she added a pinch of this and a dash of that, creating a symphony of flavors that lingered in our memories long after the last spoonful was gone. Chicken and chick pea soup, though not exactly her recipe, evokes that same feeling of comfort, warmth, and love.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10
• Yield: 10 bowls
• Dietary Type: Gluten-Free (naturally, but confirm all broth ingredients)

Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, cut into julienne
• 4 garlic cloves, minced
• ½ lb turkey Italian sausage, casings removed
• ¾ cup dry white wine
• 2 (32 ounce) containers reduced-sodium chicken broth
• 1 ½ lbs rotisserie chicken, cooked and shredded
• 3 (15 ounce) cans garbanzo beans (chick peas), rinsed and drained
• 1 (6 ounce) package fresh spinach, chopped
• ½ cup parsley, chopped
• 1 tablespoon lemon juice
• ½ tablespoon lemon zest
• 1 teaspoon marjoram, dried
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes
• 1 bay leaf, dried
• 2 teaspoons salt
• 1 teaspoon black pepper

Equipment Needed

• Large Stockpot or Dutch Oven
• Blender

Instructions

1. Begin by preparing the rotisserie chicken. Remove the leftover chicken from the carcass, discard the skin, and shred into small pieces. Set the shredded chicken aside.

2. Heat the olive oil in a large stockpot or Dutch oven over medium heat.

3. Remove the turkey Italian sausage from its casing and add it to the pot. Brown the sausage, crumbling it into small pieces with a spoon or spatula as it cooks.

4. While the sausage is browning, prepare the vegetables. Chop the onion, celery, and carrot. Mince the garlic.

5. Once the sausage is mostly browned, add the chopped onion, celery, carrot, and minced garlic to the pot. Sauté the vegetables along with the sausage, allowing them to sweat and soften.

6. Add the crushed red pepper flakes, dried basil, dried marjoram, and dried oregano to the pot. Continue to cook until the sausage is fully browned and the vegetables are softened, approximately 5-7 minutes, stirring occasionally.

7. Add the shredded chicken pieces to the pot and sauté for a few minutes to warm them through.

8. Deglaze the pot with the dry white wine. Pour the wine into the pot and use a wooden spoon or spatula to scrape any browned bits off the bottom of the pot. This adds depth and flavor to the soup. Allow the wine to simmer for a minute or two, until the alcohol evaporates slightly.

9. Pour in all of the chicken broth, reserving ½ cup of broth in a separate container. Add the bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover loosely and simmer uncovered for 10 minutes.

10. Take one can of the garbanzo beans (chick peas) and puree them in a blender with the reserved ½ cup of chicken broth until smooth. This will help thicken the soup and add creaminess.

11. Add the pureed chick pea mixture to the soup, along with the remaining two cans of drained and rinsed chick peas. Stir to combine.

12. Cover the pot and simmer for another 10 minutes, allowing the flavors to meld together.

13. Add the chopped fresh spinach, chopped parsley, lemon juice, and lemon zest to the soup. Stir to combine.

14. Season the soup to taste with salt and black pepper. You can also add other fresh herbs you have on hand, such as thyme or rosemary, if desired.

15. Remove the bay leaf from the soup before serving.

16. Serve the soup hot.

Expert Tips & Tricks

• Boost the Flavor: For a richer flavor, consider using homemade chicken broth instead of store-bought. The extra effort is well worth it!
• Creamy Texture: If you prefer a creamier soup, you can puree a larger portion of the soup with an immersion blender before adding the spinach and parsley. Be careful not to over-blend, as this can make the soup gummy.
• Make-Ahead Tip: The soup can be made a day or two in advance. Store it in the refrigerator and reheat before serving. The flavors will actually meld together and intensify overnight.
• Sausage Swap: Not a fan of turkey sausage? You can substitute it with Italian chicken sausage or even chorizo for a spicier kick.
• Skip the Wine: If you prefer not to use wine, you can deglaze the pan with additional chicken broth or a splash of lemon juice.

Serving & Storage Suggestions

Serve the Chicken and Chick Pea Soup hot in bowls. Garnish with a sprinkle of fresh grated Parmesan cheese, a swirl of olive oil, or a sprig of fresh parsley for a pop of color.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. To reheat, thaw the soup in the refrigerator overnight or in the microwave. Then, heat it gently in a saucepan over medium heat until heated through. If frozen, reheat on low, stirring occasionally until smooth. Avoid boiling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	444.4 kcal	N/A
Calories from Fat	180 g	41%
Total Fat	20.1 g	30%
Saturated Fat	5.8 g	28%
Cholesterol	64 mg	21%
Sodium	1250.8 mg	52%
Total Carbohydrate	35.9 g	11%
Dietary Fiber	6.8 g	27%
Sugars	1.6 g	N/A
Protein	27.9 g	55%

Variations & Substitutions

• Vegetarian Version: Omit the sausage and use vegetable broth instead of chicken broth for a vegetarian option. Add extra vegetables like zucchini, bell peppers, or mushrooms to boost the flavor and nutrition.
• Mediterranean Twist: Add a can of diced tomatoes with garlic, basil, and oregano for a Mediterranean-inspired flavor. You can also add Kalamata olives and a sprinkle of feta cheese before serving.
• Spice it Up: Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for a spicier soup.
• Greens Galore: Substitute the spinach with other leafy greens like kale, Swiss chard, or collard greens. Just be sure to adjust the cooking time accordingly, as some greens may take longer to cook.
• Bean Bonanza: If you don’t have chick peas on hand, you can substitute them with other white beans like cannellini beans or great northern beans.
• Lemon Herb Boost: If you really want to take the flavor to the next level, consider adding a tablespoon of lemon-infused olive oil once you have ladled the soup into individual bowls. You can also use a squeeze more lemon or a chiffonade of fresh basil.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage?

A: Absolutely! Feel free to experiment with different types of sausage, such as Italian chicken sausage, chorizo, or even a plant-based sausage alternative. Just be sure to adjust the cooking time accordingly.

Q: Can I make this soup in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the sausage and sauté the vegetables in a skillet before transferring them to the slow cooker. Add the remaining ingredients, except for the spinach and parsley, and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach and parsley during the last 30 minutes of cooking time.

Q: How do I prevent the spinach from becoming too mushy?

A: Add the chopped spinach to the soup just before serving. This will allow the spinach to wilt slightly without becoming overcooked and mushy.

Q: Can I freeze this soup?

A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight or in the microwave before reheating.

Q: Is this soup gluten-free?

A: This soup is naturally gluten-free, but it’s important to check the labels of all ingredients, especially the chicken broth and sausage, to ensure they are certified gluten-free.

Final Thoughts

Chicken and Chick Pea Soup is more than just a recipe; it’s an invitation to create moments of warmth and connection. Whether you’re looking for a comforting meal on a chilly evening or a nourishing dish to share with loved ones, this soup is sure to please. So, gather your ingredients, put on your apron, and let the aroma of simmering soup fill your kitchen with joy. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, remember to savor every spoonful!