Name: Greek Lemon Chickpea Soup, Garlic Rubbed Sourdough Bread, Lemon Chia Sparkling
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 TBSP Extra-virgin olive oil; 1 cup Yellow onion (diced); 2 cups Carrots (peeled and diced); 2 stalks Celery (diced); 4 cloves Garlic (minced); 3 cups Chickpeas (drained and rinsed); 4 cups Chicken broth (low-sodium); 2 Bay leaves; 1 tsp Dried oregano; 1/8 tsp Salt; 10 oz Chicken breast boneless skinless; 1 Lemon (zested and juiced); 2 TBSP Fresh dill (chopped); Black pepper (to taste); 2 slices Sourdough bread; 1 clove Garlic (peeled); 24 oz Sparkling water; 4 slices Lemon; 2 tsp Chia seeds; Ice cubes

Greek Lemon Chickpea Soup, Garlic Rubbed Sourdough Bread, Lemon Chia Sparkling

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 870kcal

Ingredients

Greek Lemon Chickpea Soup

1 TBSP Extra-virgin olive oil
1 cup Yellow onion diced
2 cups Carrots peeled and diced
2 stalks Celery diced
4 cloves Garlic minced
3 cups Chickpeas drained and rinsed
4 cups Chicken broth low-sodium
2 Bay leaves
1 tsp Dried oregano
1/8 tsp Salt
10 oz Chicken breast boneless skinless
1 Lemon zested and juiced
2 TBSP Fresh dill chopped
Black pepper to taste

Garlic-Rubbed Toasted Sourdough Bread

2 slices Sourdough bread
1 clove Garlic peeled

Lemon Chia Sparkling Water

24 oz Sparkling water
4 slices Lemon
2 tsp Chia seeds
Ice cubes

US Customary - Metric

Instructions

Prepare the ingredients as instructed.
Heat the olive oil in a pot over medium heat. Saute the onion, carrots, and celery until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chickpeas, chicken broth, bay leaves, dried oregano, and salt. Stir well and bring the soup to a gentle simmer.
Carefully place the chicken breast into the simmering soup. Reduce the heat as needed to maintain a gentle simmer. Cook for 15–18 minutes, or until the chicken reaches 165°F (74°C) internally.
Remove the chicken from the pot and shred with two forks. Set aside.
Take both bay leaves out of the soup and discard them.
Transfer 1½ cups of the soup to a blender and blend until smooth. Carefully stir the blended soup back into the pot. (This gives the soup its traditional creamy body without flour or a roux).
Add the shredded chicken back to the soup and stir to combine.
Remove the pot from the heat. Stir in the juice of 1 lemon to taste, lemon zest, and fresh dill. (Taste and add more lemon juice as needed to achieve desired zesty, lemon flavor as it is a key part of the soup).
Toast the bread then rub with garlic.
Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds. Stir well and let sit 3-5 minutes for the chia to bloom. Serve over ice if preferred.
Serve the soup with sourdough bread, and lemon chia sparkling water.

Nutrition