Chickpea Chicken Soup

Preheat a large pot on medium heat. Add chopped bacon and fry until brown and crispy. While bacon is frying, chop vegetables and prep chicken. You have 3 options for the chicken: you can either bake it while the bacon and veggies are sauteing, you can pan-fry it while the bacon and veggies are sauteing, or you can use pre-made/leftover shredded chicken in the soup. Either way, take the time while the bacon is frying to get the chicken ready.

Once bacon is done, remove and drain on a paper towel. Keeping heat on medium, add onions, mushrooms and peppers to the bacon grease and saute until soft, about 5-8 minutes. Add spinach, garlic, paprika and cumin and stir for 60 seconds. Turn heat down to low and add chickpeas, celery, carrots and chicken. Pour in chicken stock and simmer for 30 minutes.

Right before serving, add bacon back into the soup. Garnish with parmesan cheese and serve with toast if desired. Season with salt and pepper if needed. I found I needed no extra salt.