– chicken parts thighs, bone-in legs, chicken breast, wings – 2 carrots – onions – garlic cloves – green celery – water – olive oil – ground cumin & coriander – cinnamon – turmeric – crushed tomatoes – lemon – chickpeas – salt and pepper
Dice onions, carrots, celery, and garlic. Set aside. For the best results make sure you read the whole recipe.
In a large soup pot heat up the vegetable oil on medium heat and add chicken. Cook until it starts to brown, then add the vegetables.
Mix them with a spoon until the vegetables develop their flavor and the onions are translucent. Add spices, salt and pepper and mix well.
Add the water and tomatoes and bring to a boil, then reduce the heat and simmer the soup for about 40 minutes, until the chicken is cooked and vegetables are soft.
Add the can of chickpeas together with their liquid and the noodles or pasta, if you use any. Simmer for another 7-8 minutes until the pasta is cooked through.
Taste for salt and pepper again and correct the seasoning. Add the lemon juice. Serve hot. Swipe up for the full recipe!