Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is a great alternative to standard chicken noodle soup. It is vitamin and protein-packed thanks to the chick peas and spinach, and is a wonderful way to use up leftover rotisserie chicken. If you do not have chick peas handy, you can substitute other white beans such as cannelini beans or great northern beans. You can also use kale or other available greens instead of the spinach, and make it more Mediterranean style by adding a can of diced tomatoes with garlic, basil and oregano. You can brighten it up with some fresh basil and/or sherry vinegar added at the end if you like. This recipe makes quite a bit but it freezes very well, so I make a big batch and immediately freeze 1/2 of it for later. It can all be done in one pot!

Ingredients Nutrition

Directions

  1. First, remove the leftover chicken from the carcass, discard the skin, and shred into small pieces. Set aside. Heat oil in a large stockpot or dutch oven. Then, remove the sausage from their casing and brown in the oil in large pot, crumbling it into small pieces. While that is browning, chop the onion, celery, carrots, and garlic and add to the sausage to sweat. Add the crushed red pepper, basil, marjoram, and oregano and cook until sausage is done and vegetables are softened. Add the chicken pieces and saute. Deglaze the pan with the wine, scraping any browned bit off the bottom of the pot. Add all of the chicken stock, reserving 1/2 cup, and the bay leaf, and simmer uncovered for 10 minutes. Take 1 can of the chick peas (garbanzo beans) and puree in the blender with the reserved chicken stock. Add that mixture into the soup, along with the remaining 2 cans of drained and rinsed chick peas. Cover and simmer for 10 minutes. Add chopped spinach, chopped parsley,
  2. lemon juice, and zest and season to taste with salt and pepper, and other fresh herbs on hand as desired. Remove the bay leaf and serve hot, garnished with a bit of fresh grated parmesan cheese if you wish.