Chicken and Legume Soup

Warm and wholesome, the chicken soup with lentils and chickpeas is an easy recipe perfect for warming up your winter.

A pack of AIA Chicken Breast

50 g of tomato pulp

80 g of chickpeas

80 g of lentils

An onion

½ teaspoon of cinnamon

½ teaspoon of grated ginger

A lemon

Salt to taste

Pepper to taste

Description

The chicken and legume soup is very similar to a broth in its preparation: the presence of vegetables such as onion and tomatoes, are needed to soften the meat and let it flavor; to complete the dish, there are precisely the legumes – in this recipe chickpeas and lentils -, capable of marrying perfectly with the chicken.

This recipe is perfect for a winter Sunday lunch: the protagonist is the AIA Chicken Breast which also meets the liveliness of cinnamon and ginger, two of the most flavorful and recognizable spices. The real chef's touch for the chicken and legume soup? Lemon slices to garnish the dish!

Chicken Breast

Procedure

Cut the AIA Chicken Breast into cubes and boil them in a large pot with about 2 liters of water.

Add to the chicken also the onion, a pinch of salt, the pepper and also the tomato pulp. Let the chicken cook and flavor for about 60 minutes on low heat.

After this time, add the chickpeas and the lentils drained and let cook for a few more minutes, sprinkle with cinnamon and ginger.

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