Mediterranean Chicken & Chickpea Soup

This is a recipe that I found from Cooking Light and one that I had wanted to try for a bit.  It is super easy and one that I will make again.  The addition of artichoke and olives gives it a briny taste that might not be great for everyone.  I am going to adapt this and try it again, with more traditional soup vegetables.  Still, I liked this and it makes a very nice addition to healthy slow-cooker meals.  It is also super easy to make - so that is nice!

Ingredients

• 1 1/2 cups Dried chickpeas, soaked overnight in enough water to cover by two inches (or two cans chickpeas, drained)
• 1 cup Chicken broth
• 4 cups Water
• 1 large Yellow onion, chopped
• 1 (15 ounce) can Petite diced tomatoes (with liquid)
• 2-3 tbsp Tomato paste
• 4 cloves (or tsp) Garlic, chopped
• 2 bay leaves
• 3-4 tsp Ground cumin (adjust to taste)
• 4 tsp Paprika
• 1/2 tsp Black pepper
• 2 pounds bone-in Chicken thighs, skin removed
• 1 (14 ounce) can Artichoke hearts, drained and quartered (or marinated)
• 1/4 cup Kalamata olives, halved and pitted
• 1 tbsp Parsley, dried

Directions

1. Drain and rinse chickpeas and place in a 6-quart or larger slow cooker. Add chicken broth, water,  onion, tomatoes (with juice), tomato paste, garlic, bay leaves, cumin, paprika, and black pepper.  Stir to combine and place chicken on top of the mixture.  
2. Cover and cook on low for 8-9 hours (or high for 4 hours).
3. Transfer the chicken to a cutting board and let cool slightly. Shred the chicken with two forks, discarding bones and any fatty pieces. Stir the chicken into the soup. Discard bay leaf. 
4. Add artichokes, olives and dried parsley to the slow cooker and stir to combine. Cook on low for one additional hour (or high for an additional half hour).

Enjoy!