Tomato Soup with Chicken, Chickpeas and Vegetables
This tomato soup is rich in an array of vitamins and minerals thanks to the vegetable mixture as well as powerful lean protein from the chicken breast.
Easily turn this into a vegetarian dish by replacing the chicken with tofu.
Combine tomatoes with the broth in a pot, bring to a boil.
Rinse and peel carrots and potatoes, dice finely. Rinse and halve bell peppers, remove seeds and ribs and chop.
Rinse chickpeas in a colander and drain. Rinse and dry scallions, cut into rings.
Rinse chicken, pat dry, and cut into small cubes.
Add everything to the soup and season with salt, chile pepper, sugar, and lemon juice. Simmer, stirring occasionally, for about 15 minutes on low heat.
Sprinkle with parsley and serve.