1 lb Boneless chicken thighs (or chicken breast, shredded rotisserie chicken)
2 tbsp Olive oil (or coconut oil, vegetable oil)
1 medium Onion, chopped (or shallots, leeks)
3 cloves Garlic, minced (or garlic powder)
2 medium Carrots, sliced (or parsnips, sweet potatoes)
2 stalks Celery, diced (or fennel, bell peppers)
1 can (15 oz) Chickpeas, canned (or lentils)
6 cups Chicken broth (or vegetable broth, beef broth)
1 can (14 oz) Diced tomatoes, canned (or fresh tomatoes, crushed tomatoes)
1/4 cup Fresh basil, chopped (or parsley, dried oregano)
Salt and pepper to taste (or other spices as desired)
Heat the Olive Oil in a large pot over medium heat.
Sauté the Aromatics: Add chopped onion and minced garlic to the pot and sauté until fragrant and the onion becomes translucent, about 3-5 minutes.
Add the Vegetables: Stir in sliced carrots and diced celery and cook for an additional 5 minutes until the vegetables are slightly tender.
Incorporate the Chicken: Add the chicken thighs to the pot, allowing them to brown slightly on both sides, about 5 minutes.
Pour in the Broth: Add the chicken broth and diced tomatoes, bring the mixture to a boil, then reduce the heat to a simmer.
Add the Chickpeas: After about 15 minutes of simmering, incorporate the canned chickpeas into the pot.
Flavor with Herbs: Stir in chopped fresh basil, salt, and pepper, and allow to simmer for an additional 10-15 minutes.
Check for Doneness: Ensure the chicken is cooked to an internal temperature of 165°F. (If using shredded rotisserie chicken, add it during the last few minutes of cooking to warm it through.)
Serve: Taste your soup and adjust seasonings as preferred. Serve hot, garnished with additional fresh basil if desired.
