Return to Content

Dilled Chick-Pea and Chicken Soup

Dilled Chick-Pea and Chicken Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8.

Start out with just a couple tablespoons fresh dill or half teaspoon of dried. Then increase the amount gradually to suit your taste.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 tablespoon cooking oil
  • 1 slice bacon, finely diced
  • 1 medium onion, peeled and finely chopped
  • 2 large stalks celery (including leaves), finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 level tablespoons flour
  • 1/2 teaspoon ground sage
  • 1 bay leaf
  • 1/2 cup white wine
  • 2 cups water
  • 3 cups chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1 can (20 ounces) chick-peas
  • Salt and pepper 1 cup cooked chicken, cut into thin strips
  • 1/3 cup finely cut fresh dill, or 2 teaspoons dried (or less to taste)


Heat oil and bacon in a heavy 4-quart soup pot until bacon begins to sizzle. Add onion, celery, and carrots and cook, covered, until the vegetables are softened (about 15 minutes). Add flour, sage, bay leaf, wine, and 1/2 cup of the water; mix well and bring to a simmer, uncovered. Cook for 10 minutes, stirring often. Remove the bay leaf. Add chicken stock, remaining water, and Worcestershire sauce, and mix well. Puree chick-peas in a blender and add to the soup. Bring to a full boil. Add salt and pepper to taste. Add cooked chicken and dill, and heat through.
Updated Tuesday, November 6th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111