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Magical Middle Eastern Soup

2              32oz cartons chicken broth (low-sodium)

3.3lbs    Boneless, skinless chicken breast meat (fat trimmed)

1              14.5oz can fire-roasted diced tomatoes

1              15oz can garbanzo beans (drained)

½             Red bell pepper

½             Yellow bell pepper

½             Bunch fresh parsley

1              Medium yellow onion (diced)

1tsp       Olive Oil

4              Medium garlic cloves (crushed)

½             Lemon (squeezed)

2tsp       Kosher salt

1.5 tsp   Turmeric

1 tsp      Cumin

1/2tsp   Ground black pepper

In a large pot, pour-in the olive oil & diced onion and cook until browned. Then add-in all other ingredients and cook until it’s been boiling for at least about 10-15 minutes. Turn-off heat, and remove all the chicken pieces from pot. Set aside half of the cooked chicken to be eaten at another time. With the remaining chicken pieces, shred apart with pair of forks (if it’s cooked pretty thoroughly, this should be rather easy). Make sure that there are no large pieces, just stringy, shredded chicken. With an immersion blender, blend the soup (without chicken in it) until relatively smooth. If you don’t have an immersion blender, you can use a conventional blender – just be careful of blending hot soup, as it can spray out the top of the blender. After blending, add-in the shredded chicken and stir.  Garnish with a few sliced kalamata olives and sprinkle of fat-free crumbled feta . . . delicious!

If you like it spicier, you can add more black pepper, cumin, & turmeric. Enjoy!