MENU

Crockpot Spanish Chicken and Chickpea soup Recipe

Touch Hearts to Rate
1 vote | 4047 views

This is a great, hearty soup with a wonderful flavor. It has enough vegetables and legumes to make it healthy, with some meat added for flavor. We served it with a side salad and artisan bread. Enjoy!

Prep time:
Cook time:
Servings: 8
Tags:

Ingredients

Cost per serving $2.23 view details
  • 1 pound dried chickpeas
  • 6 chicken drumsticks (about 2 pounds), skin removed
  • 1 -ounce piece Serrano ham or prosciutto, cut into 1/2-inch cubes
  • 4 ounces Spanish-style chorizo, cut into 1/2-inch rounds
  • 8 baby red potatoes, scrubbed and halved
  • 1 large leek, white and light green halved and thinly sliced
  • 2 medium carrots, cut into 1/2-inch chunks
  • 2 stalks celery, chopped
  • 3 large cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon saffron threads or 1/4 teaspoon powdered saffron
  • 6 cups low-sodium chicken broth or stock
  • 1/2 medium cabbage (about 1 pound) cored and cut into 8 wedges Ground pepper to taste
  • 1/2 cup chopped fresh parsley
  • Cayenne (optional)

Directions

  1. Soak chickpeas in enough cold water to cover them by 2 inches for at least 12 hours and up to 1 day.
  2. Place chicken in a -quart (or larger) slow cooker. Drain the chickpeas and add along with ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Bring broth (or stock) to a boil in a saucepan, then pour it into the slow cooker. Cook on High for 4 hours or Low for 7 hours.
  3. Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook until it is tender about 30 . Discard the bay leaves. Remove the chicken from the bones and stir it back into the soup and season with ground pepper to taste.
  4. Serve sprinkled with parsley and a sprinkle of cayenne for those who like additional spice.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Oct 27 »
Today - Oct 27
Oct 28 - Nov 03
November 4 - 10
November 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 541g
Recipe makes 8 servings
Calories 431  
Calories from Fat 49 11%
Total Fat 5.74g 7%
Saturated Fat 0.98g 4%
Trans Fat 0.01g  
Cholesterol 14mg 5%
Sodium 123mg 5%
Potassium 1859mg 53%
Total Carbs 75.96g 20%
Dietary Fiber 15.8g 53%
Sugars 10.85g 7%
Protein 23.36g 37%

Languages

Comments

Leave a review or comment