Orzo-tomato soup with chicken & chickpeas
Orzo-tomato soup with chicken & chickpeas
682kcal Per person
39g Protein
89g Carbs
19g Fat
13g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 stalk celery
- 2 ounces chickpeas (56 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon tomato paste (20 g)
- 1 teaspoon ground cumin (2 g)
- 3 ounces chicken breast (84 g)
- 7 ounces diced tomatoes (196 g)
- ½ cube vegetable bouillon
- 1 ½ cup water (356 ml)
- 3 ounces orzo (84 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Chop the onion and crush the garlic clove. Slice the carrot and celery. Rinse the chickpeas in a sieve under cold water and let them drain.
- Heat the oil in a soup pot. Add the onion and garlic and sauté for 2 minutes. Add the carrot and celery and sauté for another 2 minutes. Then, add the tomato paste and cumin powder and sauté for another minute.
- Place the chicken breast in the pot, add the diced tomatoes, the bouillon cube and water, and stir well. Cook this for 5 minutes, then add the orzo to the soup and cook for another 10 minutes.
- Then, remove the chicken breast from the pot and shred it using two forks. Add the shredded chicken back to the soup along with the chickpeas and spinach and heat for another 2 minutes.
- Serve the soup in a large bowl or deep plate. Season with pepper to taste.
Tip van FitChef
Serve this orzo-tomato soup with fresh basil.
