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Chicken, Chickpea and Endive Soup

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

Ingredients

  • 1 whole chicken cut up
  • 2 tablespoons olive oil
  • 2 cups dried garbanzo beans or 2 cans cooked garbanzo beans
  • 1 large bunch fresh curly endive, roughly chopped
  • 3 carrots chopped
  • I medium onion peeled and diced (or sliced)
  • 5 cloves garlic crushed or finely chopped
  • 1/2 white wine or beer
  • 1/4 fresh parsley finely chopped
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup parmigiano cheese shredded or grated

Instructions

  • Cook Garbanzo Beans per your preferred method. Drain and set aside.
  • In heavy bottom, 8-quart pot, brown chicken in olive oil for several minutes. With slotted spoon remove chicken and let cool; do not drain drippings from pot.
  • In the same pot, sauté onions, carrots, celery for about 7-8 minutes until tender, adding the wine after about five minutes. Add the garlic and continue to sauté for another minute or so. Remove veggies with slotted spoon; do not drain drippings from pot.
  • Fill pot with about 6 quarts of water and bring to a boil. Peel skin off chicken pieces and add to pot of water. Turn heat down, cover simmer for about 35 minutes until chicken is cooked, making sure to skim off any foam that forms at the top.
  • Remove chicken, let cool to touch and remove meat from bone; discard bones. Return meat and sautéed veggies to the pot. Season taste. Once simmering again, add the garbanzo beans and the endive and simmer for about 15 minutes.
  • Serve hot, with garnish of grated parmigiano and chopped parsley.