What am I loving about this soup right now? Protein and fiber—24 grams of protein and almost 6 grams of fiber per serving. That’s incredible. This Sundried Tomato, Chicken & Chickpea Soup is busting at the seams with nutrition and flavor, you need to make this soon.
I love meals like this, because it uses ingredients that I have on hand all the time. Here’s what you have to have fresh and what you need from the pantry. As you will see, this could be considered a pantry meal, because of the number of staple ingredients needed for this soup.
Fridge Ingredients:
- Chicken
- Heavy cream
- Spinach
Pantry Ingredients:
- Extra virgin olive oil
- Spices
- Chicken stock
- Sundried tomatoes
- Onions and garlic
- Orzo pasta
This soup is guaranteed to help keep you full with the amount of protein and fiber, hydrated with the broth, and satisfied with flavor. Try this with a Greek Salad or Caprese Salad.
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Sundried Tomato & Chickpea Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken tenders
1/2 cup diced yellow onions
3 cloves garlic, minced
1/3 cup chopped sun-dried tomatoes
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1, 15 ounce can low-sodium chickpeas, drained and rinsed
2.5 cups chicken stock
1/2 cup dry orzo pasta
1/2 cup heavy cream
4 packed cups baby spinach
Garnish: Fresh basil leaves, Grated or shredded parmesan cheese
Instructions
In a medium stockpot or Dutch oven, over medium heat, add olive oil. Add chicken to the oil and cook until no longer pink and lightly browned on each side. Remove from oil and set aside to rest.
In the same hot Dutch oven, add the onions and saute until clear, then add garlic and sundried tomatoes and saute for an additional minute. Add the salt, pepper, Italian seasoning, red pepper flakes, chickpeas and stock.
Add the pasta and turn the heat up to simmer. Allow to simmer for 8 minutes and then turn off the heat.
While the soup is simmering, cut the chicken into bite-sized pieces and add it back to the soup. Add the cream and stir in the spinach until it wilts. Top with garnishes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cuisine: Italian