Healthy meal ideas are only surpassed by easy healthy dinner ideas. This slow cooker soup recipe truly is "set it and forget it." It simmers All day, giving you a warm, wholesome dinner that the whole family will enjoy when you get home. Without adding stock, the secret to making rich soup is to use bone-in chicken thighs. Additionally, thighs are less expensive than breasts if you're looking for healthful meals on a budget, and dried chickpeas are a reasonably priced, multipurpose pantry staple that you should always stock up on.
Prep Time: 20 mins
Additional Time: 4 hrs
Total Time: 4 hrs 20 mins
Servings: 6
Yield: 12 cups
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 6-qt. or larger slow cooker
Nutrition Facts (per serving)
447 Calories
15g Fat
43g Carbs
34g Protein
Ingredients
1 ½ cups dried chickpeas, soaked overnight
4 cups water
1 large yellow onion, finely chopped
1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
2 tablespoons tomato paste
4 cloves garlic, finely chopped
1 bay leaf
4 teaspoons ground cumin
4 teaspoons paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground pepper
2 pounds bone-in chicken thighs, skin removed, trimmed
1 (14 ounce) can artichoke hearts, drained and quartered
¼ cup halved pitted oil-cured olives
½ teaspoon salt
¼ cup chopped fresh parsley or cilantro
Directions
Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne, and pepper; stir to combine. Add. Cover and cook on Low for 8 hours or High for 4 hours.
Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine.
Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).
Comments