This soup is perfect for cool spring evenings -- light and fresh! It uses pre-cooked chicken, so it's a snap to throw together.2 TBSP olive oil
1 large onion, halved and thinly sliced
coarse salt and ground pepper
2 garlic cloves, minced
3/4 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp ground cinnamon
3 medium carrots, sliced
6 cups low-sodium chicken broth
1 can chickpeas, rinsed and drained
2 cups pre-cooked shredded chicken
zest and juice of one lemon
2 TBSP finely chopped fresh cilantro
Saute onions in olive oil for about 5 minutes. Add garlic and seasonings; cook, stirring until fragrant, about 1 minute. Stir in carrots and broth. Add chicken and chickpeas. Bring to a boil and simmer 10-15 minutes, until carrots are tender. Stir in lemon juice.
In small bowl, stir together lemon zest and cilantro. Sprinkle over soup before serving.
