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Total Time
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4 to 6


  • Ingredients

  • Preparation

  • 1(200 g) pkg Maple Leaf® Natural Shredded Chicken
  • 3tbsp olive oil
  • 1onion, diced
  • 2celery ribs, diced
  • 1medium carrot, peeled and diced
  • 1tbsp freshly grated ginger
  • 4cloves garlic, finely chopped
  • 1(19 oz) can chickpeas, drained and rinsed
  • 1cup of cooked rice (leftover rice works well)
  • 6cups low sodium chicken stock
  • 1tsp lemon zest
  • 2tsp lemon juice
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • ¼cup Italian parsley or cilantro, roughly chopped (optional)
  1. Place a large pot on medium low heat.
  2. Add the olive oil, onion, celery and carrot and cook, stirring frequently, for 5 minutes until the vegetables are soft.
  3. Stir in the garlic, ginger and spices and continue to cook for a minute or two until fragrant.
  4. Add the chickpeas, chicken stock and lemon zest and bring to a boil.
  5. Lower the heat to a gentle simmer and cook for 15 minutes
  6. Stir in shredded chicken and rice and cook for another 5 minutes
  7. Finish soup with lemon juice and salt and pepper to taste.
Tips icon

For a bit of heat try adding a ½ tsp of chili flakes with the other spices.

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