Ingredients
2 Cups chicken meat pieces (I used leftover thighs that I had roasted with lemon and garlic)
2 Cups chicken broth (I used the canned variety)
1 large onion chopped finely
5 ribs of celery - peeled and chopped finely
2 large carrot - peeled and chopped into small chunks
1 tsp dried thyme
1 tsp dried rosemary
1 Tbsp chopped fresh dill
8 - 10 cloves roasted garlic (I used what was in the roasted chicken) - mashed to a paste
1.5 cups chick peas (I had dried, soaked chick peas that I had previously steamed. You may use canned but the dried ones hold up better)
Salt & Pepper to taste
In a stockpot, heat 3 tbsp olive oil on medium heat. Once hot, add the onion, celery and carrot and saute until onion is soft and translucent. Add the dry herbs, salt, pepper and roasted garlic and stir to combine. Leave on heat for 1 to 2 minutes. Add chicken, chick peas and heat through. Add broth and bring to a boil. Once it starts to boil, add the dill and turn heat to simmer. Simmer for about 20 - 30 minutes. Add seasoning as needed after tasting. Serve with crusty bread.
Note : This soup can be varied in many ways. You may use chunks of chicken breast, add barley or cannelini beans instead of chick peas or use different herbs. I found the roasted garlic really gave this soup an amazing rich flavor but if you don't have it and don't have time to roast some, I would add some a few cloves of chopped fresh garlic.
I also made Massaman style beef stew in the crock pot which I will post the recipe for after I modify it a bit. As my son said upon tasting - "It's missing something"
