My mission this autumn and winter is to create some new soup recipes. I love eating soup all year round, but especially this time of year. It’s so warm and comforting. I struggled with what to name this soup, because anything I came up with seemed long and awkward. I decided to be descriptive and clear. So, here is my recipe for Rosemary-Scented Chicken Broth with Potatoes and Chickpeas. It’s not a glamorous name, but it gives you a good idea of what this soup is all about.

Rosemary goes so well with chicken broth. It imparts a lovely scent and flavor to this soup, so you don’t need many other herbs or spices besides a little salt and pepper.

This recipe will feed four people with enough left over if anyone wants seconds. And they will, trust me!

I served this soup with homemade rosemary croutons.

Rosemary Chicken Broth with Potatoes and Chickpeas

Rosemary-Scented Chicken Broth With Potatoes and Chickpeas

An easy, flavorful autumn soup recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian, Mediterranean
Servings 4


  • 6 cups chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 1 sprig rosemary
  • 1 russet potato peeled and cut into tiny cubes
  • 2-3 scallions finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 9 ounces chickpeas rinsed (about half a can)


  • Put chicken broth, water, wine, and rosemary sprig into a stock pot. Set to medium heat, and bring to a boil.
  • Add potatoes, scallion, garlic, salt, and pepper. Continue to boil until potatoes soften, about 10 minutes. Remove rosemary.
  • Reduce heat to low. Add chickpeas, and simmer for another 10 minutes.
Keyword chickpeas, potatoes, rosemary, soup

Rosemary Chicken Broth With Potatoes and Chickpeas

Rosemary Chicken Broth With Potatoes and Chickpeas