Rotisserie Chicken and Chickpea Soup

Rotisserie chicken is my go-to ingredient when time is at a minimum.  It is packed with flavor and already cooked, so my time at the stove is reduced considerably.  This one-pot soup uses the dark meat from the chicken to produce a tender and rich soup. 

This soup is another great option for toddlers.  Consider straining the soup and putting it on a plate to avoid spilled soup.  Paired with a mini chef salad and cottage cheese, baby will love that their dinner plate looks just like your plate!

Rotisserie Chicken and Chickpea Soup

Serves 4

2 tablespoons olive oil

1 rotisserie chicken, (thighs and legs, save breast for another use)

Kosher salt

3 large garlic cloves, minced

2 tablespoons ground cumin

2 tablespoons tomato paste

2 bay leaves

2 cups chicken broth

2 (15 ounce) cans chickpeas, rinsed, drained

1 (12 ounce) jar sliced roasted red peppers, undrained

2 tablespoons fresh lemon juice

Croutons for serving

Remove skin from chicken and shred; set aside.  Heat 2 tablespoons olive oil in a large pot over low heat.  Add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add cumin, and tomato paste; stir until a smooth paste forms, about 1 minute.

Add reserved chicken.  Stir to coat chicken with paste mixture.  Add bay leaves and chicken broth.  Scrape up any browned bits.  Bring to a boil then reduce to a simmer.   Add chickpeas, red peppers, and lemon juice.  Simmer for 5 minutes or until heated through.  Season with salt and pepper.  Ladle soup into 4 serving bowls, top with croutons.