Chicken-Chickpea-White Bean Soup
from the kitchen of Sharmagne Leland- St. John

1 15-ounce can of Chickpeas (Garbanzo beans)
1 15-ounce can of White Northern beans
1 cup leftover chicken breasts, cooked and cubed
2 cups chicken stock
3 sprigs of thyme

Cut the chicken into cubes.
Place the stock, chicken, beans and thyme into
a soup kettle along with the juices from the
beans. Bring to a boil then cover and turn heat
down to a simmer. Simmer for 20 minutes.

To make this a vegan soup, use vegetable broth
and eliminate the chicken.


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