Chickpea and Chicken Soup

Chickpea and Chicken Soup

This is an instant pressure cooker soup recipe which also turns out to be my husband’s creation. But I am going to steal it and post it here for you. After all what is his is mine and what is mine is mine,right?

I am amazed at how simple this soup is. I mean, simple ingredients, simple flavours and simple steps. There is absolutely nothing complicated about this recipe. And, might I just say what a healthy soup this is? If any of you is looking for a super lean and yet a super healthy soup then look no further.

Thanks to my new pressure cooker this soup was ready in less than 30 minutes. Hugs to pressure cooker and goodbye to can soups! If you want to make alterations to this recipe and add more veggies, swap out the bok choy for celery or the chicken or beef, add spices or whatever it is that you feel like doing, then be my guest. The mushrooms add depth and enhance the flavour of this soup. I’d say the more the mushrooms the better tasting your soup will be. But then again, I am biased towards mushrooms.

This is definitely a feel-good soup with deep umami flavours from the chicken and mushrooms. It is light and refreshing in it own way and is a great way to take a break from heavy chillis and stews and still get that soul-warming effect!

Chickpea and Chicken Soup

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Gluten Free
Meal type Soup
Misc Child Friendly, Pre-preparable, Serve Hot

Ingredients

  • 1 cup Chickpeas (soaked overnight in water)
  • 3-4 Medium Chicken Breasts (raw)
  • 8 Bok Choy
  • 10 Dried Shitake Mushrooms
  • 6 cups Vegetable Stock
  • 1 tablespoon Black Pepper Powder
  • 1-2 tablespoon Sea Salt

Directions

Separate and wash the bok choy leaves.
Wash the mushrooms and break them apart with your hands or soak them in hot water for 15 minutes, squeeze out the water and slice them, if you so desire.
Drain the chickpeas and add them to a pressure cooker along with the rest of the ingredients.
NOTE: Adjust salt based on the type of stock (low-sodium or regular) you buy.
Pressure cook for 25-30 minutes or until the chickpeas are cooked through.
Pull out the chicken breasts, shred using a fork and throw it back in to finish off this soup.

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