Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices.
Place chicken in a 6-quart (or larger) slow cooker.
Cook on High for 4 hours.
Transfer the chicken to a clean cutting board.
Nestle cabbage into the soup, cover and cook until it is tender, about 30 minutes.
Discard the bay leaves.
Remove the chicken from the bones and stir it back into the soup; season with pepper.
Serve sprinkled with parsley.
To make ahead
Soak chickpeas up to 1 day ahead.
Cover and refrigerate soup for up to 3 days.
Scoop the leeks out of the bowl with a slotted spoon, leaving any dirt behind.
For easy cleanup, try a slow-cooker liner.
Stovetop variation:Soak the chickpeas (Step 1).
Add 8 cups broth (or stock) and bring to a boil.
Reduce heat, cover and simmer until the chickpeas are tender, about 1 hour.
Remove the chicken from the bones and stir back into the soup.
Serve sprinkled with parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
