Paprika Chicken And Chickpea Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and sliced bell peppers. Cook until vegetables are softened.
• STEP 2.Add boneless, skinless chicken thighs and cook until browned on all sides.
• STEP 3.Stir in paprika, cumin, and smoked paprika. Cook for another minute to release the flavors.
• STEP 4.Add chicken broth, diced tomatoes, and drained chickpeas. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 5.Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
• STEP 6.Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Cooking Tips

• For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• You can use chicken breasts instead of chicken thighs if preferred.
• To save time, you can use canned chickpeas instead of cooking them from scratch.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with a side of crusty bread or a fresh green salad for a complete meal.