Monday, 7 January 2013

Chicken, Avocado and Chickpea Soup Recipe

Another soup recipe today. Partly because I am currently updating all my soup recipes (I have well over 1000!) in preparation for a new book. I'm also on a 'warming but health' kick for January whilst trying to use-up various bits and pieces in the freezer. This recipe that uses up some of the chipotle chillies I'd stored and a couple of chicken breasts looked ideal so I made it yesterday. Below is the recipe and the finished soup:

Chicken, Avocado and Chickpea Soup Recipe

Serves: 6


1.5l (6 1/2 cups) chicken stock
1/2 chipotle chilli, seeds removed
2 chicken breast fillets, skins removed
1 medium avocado
4 spring onions, finely sliced at a bias (ie diagonally)
400g (14 oz) tin of chickpeas, drained
salt and freshly-ground black pepper, to taste


Combine the stock and chilli in a saucepan. Bring the mixture to a boil then add the chicken breasts. Reduce to a simmer, cover and cook for 10 minutes.

After this time, remove the pan from the heat and take out the chicken breasts using a slotted spoon. Set aside to cool until the meat can be handled then shred finely using two forks.

Turn the chicken stock and chilli mixture into a blender and process until smooth then return to the pan.

Halve the avocado, remove the skin and the stone (pit) then slice the flesh into 2cm (3/4 in) pieces. Add this to the puréed stock along with the spring onions and chickpeas. Now return the shredded chicken to the pan and season to taste with salt and black pepper.

Heat through gently. When the soup is hot (but not boiling) ladle into warmed bowls and serve with crusty bread.

For hundreds more classic soup recipes, see the Celtnet Soup Recipes page with over 1000 recipes for different soups from across the globe.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types. If you liked this soup recipe, then this exact recipe, as well as over 1200 other classic and historic recipes from around the globe are available in my eBook.

In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

You also get chapters on African soups and Oriental soups, covering the soups of the entire continent of Africa as well as east and southeast Asia (Indian soups are dealt with in a chapter on Curried soups.

There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

1 comment:

cody said...

i love the combination of this soup. I will definitely be trying it soon! thanks for sharing omelette aux truffes

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