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

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
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

Calories: 870kcal | Carbohydrates: 114g | Protein: 62g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 2373mg | Potassium: 2064mg | Fiber: 29g | Sugar: 27g | Vitamin A: 21594IU | Vitamin C: 57mg | Calcium: 335mg | Iron: 11mg