Chicken and chickpea soup

• 2 TBS butter
• 3 scallions, chopped
• 2 garlic cloves, crushed
• 1 sprig fresh marjoram, finely chopped
• 12 oz chicken breast, diced
• 5 c. chicken boullion (and/or broth)
• 12 oz can chickpeas, drained
• salt
• pepper
• teaball with dried parsley, thyme and rosemary (bouquet garni) (or could use fresh)
  

Melt margarine in large pan. Add scallions, garlic, marjoram, and chicken. Cook, stirring frequently, over medium heat for 5 min. Add chicken boullion, chickpeas, and bouquet garni. Bring to boil. Lower heat and simmer for about 2 hours. Remove bouquet garni.

Comments:
Yummy!