Chicken, Garlic and Chickpea Soup

30 minutesMakes 4 servings
This light and fortifying chicken soup can be riffed on in any number of ways with any number of ingredients. Brown rice, parsnips, celery root, or black eyed peas—you name it, and it’ll be good. This soup tastes great right away, but keeps getting better as the days go on so be sure to store it in an airtight container and enjoy it over the course of the week!


3 cups chicken broth

2 cans garbanzo beans, strained and rinsed

6 garlic cloves, peeled and sliced

4 carrots, peeled and diced

1 Roli Roti Sous-Vide Chicken, shredded into 1-inch pieces

1 tablespoon rice wine vinegar

6 cloves of Garlic, peeled and sliced

1 tablespoon of Rice Wine Vinegar

Step 1

Warm the broth in a pot over medium-heat. Add the garlic and garbanzo beans and simmer for 15 minutes.

Step 2

Add the carrots (and any other vegetables you have lying around) and chicken.

Step 3

Add rice wine vinegar and season with kosher salt to taste. Finish with a few grinds of freshly ground black pepper and a drizzle of olive oil.