Dilled Chick-Pea and Chicken Soup

From Yankee Magazine's Great New England Recipes

Poultry Recipes | Soups, Stews, Chowders Recipes

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.

• 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.

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