Heat a large heavy botom pot to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about' 9' minutes, then flip and cover again for additional' 9' minutes.
After' 9' minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a' 9' oz breast.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this deliveres a perfect juicy chicken breast every time. It is always best to check the internal temperature of chicken before serving.
Once the chicken is cooked remove the chicken from the pot and set aside, leaving the chicken juices in the pot. We are going to use those to add flavor to the veggies.
Now add the diced onions and garlic to the pot. Cook the onions and garlic for about 5 minutes, enough for them to begin to soften, and allow the aroma to take over. Stir consistanly to prevent burning.
Then add the chopped potatoes, diced celery, and carots to the pot. Season with the salt, pepper, and cayenne pepper. Continue cook stirring often, for an additional 5 minutes.
Now add the water and chicken base to the pot. Once the chicken base is evenly distributed, add the chickpea rice. Stir everything togeter and bring the soup to a boil. Once boiling cook for 5 minutes.
Chickpea rice cooks really fast, after 5 minutes the soup is done. However, the longer you cook it, the more flavor it will develops. So feel free to turn the heat to low, cover with a lid and cook as long as you have time for. If you continue to cook the soup you may find you need more water. For every 8 oz (1 cup) of water you add, add an additional tsp of the chicken base so you do not water down the flavor.
Serve and enjoy!
Macro Nutrition
Nutrition Facts
Chicken & Chickpea Rice Soup
Amount Per Serving
Calories 239Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Saturated Fat 0.5g3%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.7g
Cholesterol 52.1mg17%
Sodium 784.4mg34%
Potassium 622.3mg18%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 3.9g4%
Protein 33.9g68%
Vitamin A 147.9IU3%
Vitamin C 26.6mg32%
Calcium 21.3mg2%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.