Slow cooker spiced chicken and chickpea soup recipe

Slow cooker spiced chicken and chickpea soup recipe

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This slow-cooked soup clearly understandably hits the spot and is the perfect dinner idea for cold, winter nights.

The ingredient of Slow cooker spiced chicken and chickpea soup recipe

  1. 1 tbs olive oil
  2. 2 Coles RSPCA contracted Australian Chicken Breast Fillets
  3. 1 red onion, finely chopped
  4. 1 carrot, peeled, finely chopped
  5. 2 celery sticks, finely chopped
  6. 1 tbs Moroccan seasoning
  7. 400g can diced tomatoes
  8. 4 cups (1L) chicken gathering
  9. 1/2 cup (100g) green lentils
  10. 1/4 cup (50g) red lentils
  11. 400g can chickpeas, rinsed, drained
  12. 1 cup (150g) frozen broad beans, thawed, peeled
  13. Greek-style yoghurt, to promote
  14. Coriander leaves, to relieve sustain
  15. Mint leaves, to foster

The instruction how to make Slow cooker spiced chicken and chickpea soup recipe

  1. Heat the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until brown all over.
  2. Transfer the chicken to a slow cooker. build up the onion, carrot, celery, Moroccan seasoning, tomato, stock, amass lentils and chickpeas. Cover and cook for 4 hours on the subject of with reference to high (or 6 hours roughly speaking low) or until the chicken is unquestionably tender.
  3. Use tongs to transfer the chicken to a plate. scratchily shred and return to the soup as soon as the broad beans. Season.
  4. Ladle soup in the middle of in the midst of serving bowls. abet following yoghurt, coriander and mint.

Nutritions of Slow cooker spiced chicken and chickpea soup recipe

fatContent: 500.227 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 49 grams protein
sodiumContent:

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