Yield:
Serves 6 to 8Ingredients
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
3 cups chicken stock
2 cups water
1 teaspoon Worcestershire sauce
1 20-ounce can of chick peas
salt
pepper
1 cup cooked chicken, cut into thin strips
1/3 cup fresh dill, finely cut (or 2 teaspoons dried dill)
Instructions
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 the can of chick peas in a blender and add to the soup. Bring to a good boil. Add salt and pepper to taste. Add chicken and dill, and heat through.
