Chick-Pea Chicken Soup, Tuscan Style
By Maverick19
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Ingredients
- 2 Tbsp extra virgin olive oil
- 1 garlic clove, chopped
- 2 tomatoes, peeled, seeded and chopped
- 1 cup chopped cooked chicken
- 8 cups chicken stock or broth
- 1 tsp dried rosemary
- salt and fresh ground pepper to taste
- 1/2 cup tiny pasta shells
- 2 cans (16 oz each) chick peas, rinsed and drained
Details
Preparation
Step 1
1. In a large saucepan, heat oil over low heat and cook garlic for 2 minutes. Stir in tomatoes, chicken, chicken stock, rosemary and salt and pepper. Simmer 20 minutes,
2. Meanwhile, cook pasta shells according to package direction. Drain.
3. Put chick peas in a food processor. Ladle in 1 cup of chicken broth. Process until smooth. Return to soup and add cooked shells. Simmer 5 minutes.
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