This hearty Middle Eastern chicken soup is so warming and comforting on cold nights! It is loaded with chickpeas, veggies and spices for a perfect bite.
While the chicken cooks season it with the turmeric, coriander, seasoned salt, smoked paprika, cinnamon and nutmeg. Once it is cooked add in the chickpeas, chicken stock and bay leaves. Bring the soup to a low boil and reduce it to a simmer. Let it simmer for 30 minutes. When the 30 minutes is up, set up a blender. Scoop 1 cup of the soup into the blender and completely puree it until it is thick and smooth. Stir it back into the soup and let it simmer for another 30 minutes. Remove the bay leaves, then serve immediately while hot with crusty bread!