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-Scented Chicken Broth With Potatoes and Chickpeas
- 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.