I stumbled across this soup by accident last week and surprised myself with how well it turned out. Not only is it cheap and nutritious, but it also tastes great and doesn't involve a lot of prep work! Here's how to make it:
Ingredients:
1 (12.5 oz) can chicken (1 + 1/4 cup)
1-2 cups chicken broth
1 (10.5 oz) can cream of chicken soup
1 cup dry chickpeas
1 cup frozen spinach, chopped (optional)
Seasonings (I used onion powder, garlic powder, pepper, and a little bit of garlic salt)
Instructions:
Put chicken, broth, and cream of chicken into a medium-sized pot. Heat and stir until cream of chicken is mixed in, add more broth if necessary. Add chickpeas. Stir. Add desired seasonings, and stir again.
Bring mixture to a boil, then simmer. Let simmer for 40-60 minutes. Make sure the heat is turned fairly low so your pot doesn't boil over. Also add water to the pot and stir occasionally, but other than that the pot can be left unattended while the soup cooks. You're basically waiting for the chickpeas to soften at this point. If you pre-soaked your chickpeas, or are using canned ones, you won't need to simmer them this long, maybe only 10-15 minutes. This would certainly quicken the soup making process if you were in a hurry!
Once the chickpeas are tender, add your chopped spinach and stir in. Taste, and add additional seasoning if necessary. Serve hot with bread. I hope you enjoyed this recipe!
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