Rosemary-Scented Chicken Broth With Potatoes and Chickpeas
An easy, flavorful autumn soup recipe.
- 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.