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Rosemary Chicken Broth with Potatoes and Chickpeas

Rosemary-Scented Chicken Broth With Potatoes and Chickpeas

An easy, flavorful autumn soup recipe.
Prep Time 10 mins
Cook Time 20 mins
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