Ingredients
Scale
- 1 cup chickpeas
- 1 pound chicken breast
- 1 cup rice
- 2 cups carrots, diced
- 2 cups celery, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add the chicken breast and cook until browned on all sides.
- Stir in carrots, celery, and cook for a few minutes.
- Add in the chickpeas, rice, chicken broth, salt, pepper, thyme, and rosemary. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes or until rice is cooked.
- Stir in heavy cream and heat through before serving.
Notes
- Serve with fresh bread for a complete meal.
- Feel free to add any additional veggies you like.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 35 grams
- Cholesterol: 90 mg