Preparation
Total Time
Serves
- 1(200 g) pkg Maple Leaf® Natural Shredded Chicken
- 3tbsp olive oil
- 1onion, diced
- 2celery ribs, diced
- 1medium carrot, peeled and diced
- 1tbsp freshly grated ginger
- 4cloves garlic, finely chopped
- 1(19 oz) can chickpeas, drained and rinsed
- 1cup of cooked rice (leftover rice works well)
- 6cups low sodium chicken stock
- 1tsp lemon zest
- 2tsp lemon juice
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp turmeric
- ¼cup Italian parsley or cilantro, roughly chopped (optional)
- Place a large pot on medium low heat.
- Add the olive oil, onion, celery and carrot and cook, stirring frequently, for 5 minutes until the vegetables are soft.
- Stir in the garlic, ginger and spices and continue to cook for a minute or two until fragrant.
- Add the chickpeas, chicken stock and lemon zest and bring to a boil.
- Lower the heat to a gentle simmer and cook for 15 minutes
- Stir in shredded chicken and rice and cook for another 5 minutes
- Finish soup with lemon juice and salt and pepper to taste.
For a bit of heat try adding a ½ tsp of chili flakes with the other spices.
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