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How to make Chicken, tomato and chickpea soup

Yield = 4
Prep time: 0:15
Cook time: 0:26
Total time: 0:41

Ingredients

  • olive oil cooking spray
  • 1 brown onion, finely chopped
  • 100g shortcut rindless bacon, chopped
  • 2 garlic cloves, crushed
  • 1 carrot, peeled, diced
  • 1 stick celery, halved lengthways, chopped
  • 400g can diced tomatoes
  • 4 cups Massel chicken style liquid stock
  • 2 (200g each) chicken breast fillets, trimmed, diced
  • 400g canned chickpeas, drained, rinsed
  • 100g green beans, trimmed, cut into thirds
  • 4 crusty wholemeal bread rolls, to serve

Method

  • Step 1 Spray a large saucepan with oil. Heat over medium heat. Add onion, bacon and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add carrot and celery. Cook, stirring occasionally, for 5 minutes.
  • Step 2 Add tomatoes and stock. Increase heat to medium-high. Bring to the boil. Add chicken. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until chicken is just cooked through.
  • Step 3 Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tender. Season with salt and pepper. Ladle into bowls. Serve with bread rolls.