This Mediterranean chicken and chickpea soup tastes so delicious and is easy to make. A one-pot meal with chicken, chickpeas, and spinach simmered in a tasty tomato broth. Perfect with some crusty bread.
When I'm too tired to cook anything fancy, this Chicken and Chickpea Soup always saves the day. It’s inspired by my Mediterranean Chicken Stew, with the same flavours, but lighter and quicker to make. Pair it with crusty bread or warm rolls to soak up all that rich broth.
If you like soups like chicken manchow soup, chicken noodle soup, and Thai red curry chicken soup, you will also love this Mediterranean chicken chickpea soup. It is light, tasty, and full of simple flavours. A warm bowl that feels homey and comforting.
Mediterranean Chicken and Chickpea Soup Recipe - Key Points
- ✅ Prep Time: 10 min
- 🔥 Cook Time: 40-45 min
- 🍲 Main Ingredients: Chicken + Chickpeas + Spinach + Tomato Broth
- 🍽 Servings: 4-6
- 🧮 Calories: 361
- 🍳 Difficulty: Easy → One-Pot Comfort Bowl
- 🧊 Make-Ahead Friendly: Tastes even better the next day
- ⭐ Flavour: Hearty, healthy, and full of Mediterranean goodness
Why You Will Love This Chicken Chickpea Soup
- 🥣One-Pot Wonder: A hearty mix of chicken, chickpeas, spinach, and tomatoes all simmered together for a comforting meal. I can have it any time of the year.
- ⏱️Quick & Easy: Simple ingredients, minimal prep, and ready in under an hour, perfect for busy days.
- ❄ Make-Ahead Magic: Tastes even better the next day as the flavours deepen.
- 🍅 Full of Flavour: Mediterranean spices like oregano, cumin, and paprika make every spoonful taste amazing.
- 👦 Family Favourite: Light, wholesome, and everyone in the house will ask for seconds.
Chicken Chickpea Soup Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I usually go for boneless breasts on busy days, but bone-in thighs make the soup extra flavourful.
- Tomatoes: I love using fresh tomatoes in season, but canned ones work just as well. Puréed tomatoes give a smooth broth, and I love that in my soup, while diced keeps it chunky.
- Chickpeas: I often use canned chickpeas to save time. They add protein and make the soup nice and filling.
- Chicken broth: I have used low-sodium chicken broth. You can use homemade chicken broth or vegetable broth, or substitute it with bouillon cubes.
- Spices (oregano, thyme, cumin, paprika, and pepper): These are the heart of this soup, giving it that warm Mediterranean taste. I tweak the amounts depending on my mood.
🥄 Substitutions and Variations
- Chicken: Swap chicken with cooked turkey or shredded rotisserie chicken for a quick version.
- Chickpeas: You can use white beans or lentils instead; they soak up the flavours beautifully.
- Spinach: Try kale or mixed greens if that is what you have.
- Tomatoes: Use canned crushed tomatoes or even tomato paste with water if you are short on fresh ones.
- Spices: Add a pinch of red chilli flakes for extra heat or skip paprika if you like it mild.
How to make Mediterranean Chicken and Chickpea Soup
- Step 1: Season the chicken breasts with salt and pepper. Heat 3 teaspoon oil in a heavy-bottom pot or Dutch oven over medium heat. Sear the chicken on each side for 2-3 minutes or until lightly golden. The chicken will not get fully cooked at this stage. Remove it to a plate. Keep it covered.
- Step 2: To the same pot, add cinnamon, bay leaves, onions, and red bell pepper. Sauté until onions are soft & golden.
- Step 3: Next, add garlic, turmeric, paprika, oregano, thyme, cumin, and pepper. Stir it for a minute.
- Step 4: Add chicken broth and tomatoes. Stir, cover, and cook until it comes to a boil.
- Step 5: Reduce the heat to low, and add chickpeas and chicken with all its juices back to the pan.
- Step 6: Cover and cook on low heat for 20 minutes or until the chicken is cooked.
- Step 7: Remove the chicken, shred it, and add the shredded chicken back to the soup pot.
- Step 8: Add lemon juice. Taste and adjust salt and other seasoning. Let it boil. Break a few chickpeas with the back of the ladle. It thickens the soup.
- Step 9: Add spinach. Cover and cook for 2 minutes or until the spinach wilts. Remove bay leaf and cinnamon. Chicken chickpea soup is ready to serve.
Recipe Tips
- Bone-in chicken: I used boneless, skinless chicken breasts for this Mediterranean chicken soup recipe. But, for extra flavor, you can use bone-in, skin-on chicken pieces instead.
- Searing tips: Do not overcook the chicken while searing it. Let it sear until lightly golden and remove. Overcooking the chicken will turn it hard or rubbery.
- Simmer the soup: Cook the chicken in broth on low heat until completely cooked. Do not cook the chicken on high heat, as it might turn hard or rubbery.
- Addition of salt: Chicken broth already has salt in it, so be careful while adding salt to the recipe.
Recipe Card
Mediterranean Chicken and Chickpea Soup
This Mediterranean chicken and chickpea soup recipe is super easy to make. It is made with chicken, chickpeas, and spinach, slow-cooked in flavored broth and tomatoes, all in one pot. Serve this Mediterranean chicken soup with bread or crusty rolls for a perfect lunch or dinner.
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Servings: 6 people
Calories: 361kcal
Equipment
- 1 A heavy bottom pot with lid
Ingredients
- 3 chicken breasts or 500 g bone-in chicken thighs
- salt & pepper to taste
- 3 teaspoon olive oil
- 1 Bayleaf
- 1- inch cinnamon sticks
- 1 cup finely chopped onions
- 1 red bell pepper diced
- 1.5 teaspoon finely chopped or minced garlic
- ½ teaspoon turmeric
- 1 teaspoon Paprika add as per taste
- 1.5 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 32-ounce box of low-sodium chicken broth or 4 cups of chicken broth
- 1 15-ounce can of tomatoes, pureed in bender or 2 cups of tomatoes
- 1 15-ounce can of cooked chickpeas or 2 cups of cooked chickpeas (rinsed and drained)
- 1.5 teaspoon lemon juice
- 2 cups of baby spinach
Instructions
- Season the chicken breasts with salt and pepper. Heat oil in a pot over medium heat. Sear the chicken, each side for 2-3 minutes or until light golden. Chicken will not get fully cooked at this stage. Remove it to a plate. Keep it covered.3 chicken breasts, salt & pepper to taste, 3 teaspoon olive oil
- To the same pot, add cinnamon, bay leaves, onions and red bell pepper. Sauté until onions are soft & golden.1 Bayleaf, 1- inch cinnamon sticks, 1 cup finely chopped onions, 1 red bell pepper
- Next, add garlic, turmeric, paprika, oregano, thyme, cumin and pepper. Stir it for a minute.1.5 teaspoon finely chopped or minced garlic, ½ teaspoon turmeric, 1 teaspoon Paprika, 1.5 teaspoon dried oregano, 1 teaspoon thyme, 1 teaspoon ground cumin, 1 teaspoon ground black pepper
- Add chicken broth and tomatoes. Stir, cover and cook until it comes to a boil.1 32-ounce box of low-sodium chicken broth or 4 cups of chicken broth, 1 15-ounce can of tomatoes, pureed in bender or 2 cups of tomatoes
- Reduce the heat to low, add chickpeas and chicken with all its juices back to the pan. Cover and cook on low heat for 20 minutes or until the chicken is cooked.1 15-ounce can of cooked chickpeas or 2 cups of cooked chickpeas
- Remove the chicken, shred and add shredded chicken back to the soup pot.
- Add lemon juice. Taste and adjust salt and other seasoning. Let it boil. Break few chickpeas with the back of the ladle. It thickens the soup.1.5 teaspoon lemon juice
- Add spinach. Cover and cook for 2 minutes or until the spinach wilts. Remove bay leaf and cinnamon. Serve hot.2 cups of baby spinach
Video
Notes
- I used boneless, skinless chicken breasts for this recipe. But, for extra flavor, you can use bone-in, skin-on chicken pieces instead. Just remove the meat after cooking.
- Do not overcook the chicken while searing it. Let it sear until lightly golden and remove. Overcooking the chicken will turn it hard or rubbery.
- Cook the chicken in broth on low heat until completely cooked. Do not cook the chicken on high heat it might turn hard or rubbery.
- Season the soup as per your taste.
- Chicken broth already has salt in it so be careful while adding salt to the recipe.
- Substitute chicken with turkey. Or use leftover or rotisserie chicken.
Nutrition
Calories: 361kcal | Carbohydrates: 32g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 403mg | Potassium: 857mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1845IU | Vitamin C: 40mg | Calcium: 110mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Preeti
This Mediterranean Chicken and Chickpea Soup is so simple to make and full of flavor. It’s light, wholesome, and comforting, perfect when you want a nourishing meal that's easy to make.