Creamy Chicken and Chickpea Soup with Rosemary & Garlic
PREP TIME: 25 MINUTES MINS
COOK TIME: 1 HOUR HR 15 MINUTES MINS
TOTAL TIME: 1 HOUR HR 40 MINUTES MINS
¼ cup olive oil
1 large yellow onion, small dice (about 2 heaped cups diced onion)
sea salt and ground black pepper, to taste
2 sticks celery, chopped (about 1 cup diced celery)
2 medium carrots, chopped (about 1 cup diced carrot)
2 tablespoons minced fresh rosemary (about 1 really full sprig)
2 teaspoons smoked paprika
4-5 cloves garlic, minced
3 tablespoons tomato paste
5 cups cooked chickpeas
6 cups chicken stock (plus extra, see notes)
2 tablespoons light miso
1½ teaspoons red wine vinegar, or more to taste
1 teaspoon Tamari
chili oil or chili crisp, for serving
extra coarsely ground black pepper, for serving
In a large pot, heat the olive oil over medium heat. Add the diced onion, season with salt and pepper, and sauté for about 10-12 minutes until the onions are soft and golden.
Add the chopped celery, carrots, minced rosemary, smoked paprika, and minced garlic to the pot. Continue to sauté for an additional 5-7 minutes until the vegetables are tender.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.
Add the cooked chickpeas to the pot, followed by the vegetable (or chicken) stock. Bring the soup to a simmer and let it cook for about 30-40 minutes, allowing the flavors to meld.
In a small bowl, mix the light miso with a bit of the soup broth to create a smooth paste. Stir the miso paste into the soup to add depth of flavor.
Season the soup with red wine vinegar and Tamari, adjusting the quantities to taste. Let it simmer for an additional 10-15 minutes.
Use a blender to puree a portion of the soup to achieve a creamy texture while leaving some chunks for texture.
Serve the soup hot, drizzling each bowl with chili oil or chili crisp, and garnish with extra coarsely ground black pepper.
Enjoy your hearty and flavorful Creamy Chicken and Chickpea Soup with Rosemary & Garlic!
This soup is minimal on the ingredient side, so I went in with chickpeas that I cooked from their dried state as well as homemade chicken stock. If you’re going store-bought on stock, I find that the concentrated stocks or pastes (that you dilute in water before cooking) are usually a good bet.
I know that up to 12 minutes sounds like a long time to sauté onions, but it really pays off, and if I can, I start most of my soups this way. It helps the fine cuts of onion to almost “dissolve” into the soup.
I’m putting Momofuku chili crunch on top of everything these days, and it really is delightful on this soup along with lots of black pepper. Something spicy/tingly on top just hits nicely with the earthy flavors.