This chicken and chickpea soup recipe is super easy to make, and OMG it tastes so good. This Mediterranean soup is made with chicken, chickpeas, and spinach, simmered in a flavorful tomato broth – all in one pot, no mess. You can serve it for lunch or dinner with some crusty bread for dipping to soak up all that yummy soup. Here’s an easy, step-by-step recipe with a quick video tutorial that shows you how to make it.
Inspired by my Mediterranean Chicken Stew, this homemade chicken chickpea soup is a lifesaver on busy nights. It is made with simple ingredients that you probably have in your kitchen pantry, it comes together within an hour, filling your kitchen with amazing aroma.
What's so special about this chicken and chickpea soup?
A steaming bowl of this Mediterranean chicken chickpea soup tastes extremely delicious and makes a comforting meal. You can have it any time of the year. It is nutritious, aromatic, and easy to make at home. Serve it with bread or crusty rolls.
The chicken and vegetables are sautéed and cooked in a broth flavored with oregano, turmeric, thyme, and cumin. A dash of paprika and pepper adds warmth and spicy zing to the soup.
Tomatoes are the soul of this chicken and chickpea soup recipe. You can use canned tomatoes or fresh tomatoes. I pureed the tomatoes in a blender for the smooth texture of the soup. You can simply add diced tomatoes for a chunky texture.
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Scroll down the recipe card for step by step instructions with photos.
More Soup Recipes
Mediterranean Chicken and Chickpea Soup
This 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.
Servings 6 people
Calories 460kcal
Equipment
- 1 A heavy bottom pot with lid
Ingredients
- 3 chicken breasts (500 g) 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 3 teaspoon 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.
- To the same pot, add cinnamon, bay leaves, onions and red bell pepper. Sauté until onions are soft & golden.
- Next, add garlic, turmeric, paprika, oregano, thyme, cumin and pepper. Stir it for a minute.
- Add chicken broth and tomatoes. Stir, cover and cook until it comes to a boil.
- 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.
- 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.
- Add spinach. Cover and cook for 2 minutes or until the spinach wilts. Remove bay leaf and cinnamon. Serve hot.
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.
Step by Step Instructions with Photos
- 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.
- To the same pot, add cinnamon, bay leaves, onions, and red bell pepper. Sauté until onions are soft & golden.
- Next, add garlic, turmeric, paprika, oregano, thyme, cumin and pepper. Stir it for a minute.
- Add chicken broth and tomatoes. Stir, cover, and cook until it comes to a boil.
- Reduce the heat to low, and 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.
- Remove the chicken, shred it, and add the shredded chicken back to the soup pot.
- 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.
- Add spinach. Cover and cook for 2 minutes or until the spinach wilts. Remove bay leaf and cinnamon. Mediterranean chicken soup is ready to serve.
How to store this chicken and chickpea soup?
- Store the leftover chicken chickpea soup within 2 hours of preparing the soup.
- In the refrigerator - Allow the soup to cool to room temperature. Transfer the soup to an airtight container. Label it with the date of preparation. Keep it in the refrigerator. Stays good for 2 days.
- In the freezer - You can freeze it for up to a month. Thaw it overnight in the refrigerator.
- Always check the signs of spoilage before consuming the soup. Check whether there are any dark spots, bad flavor, or foul smell in the soup. If there are any such signs immediately discard the soup.
- To reheat - Add a little broth or water, stir it, and reheat it on the stovetop or oven until it is piping hot.
Recipe Tips & Notes
- Bone-in Boost: 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. Just remove the meat after cooking.
- 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 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.
Ingredients Notes & Substitutions
- Chicken - For making this Mediterranean chickpea soup, I have used chicken breasts. You can use chicken thighs too. Bone-in chicken thighs or bone-in chicken tastes best for any soup recipe.
- Chicken broth - I have used low-sodium chicken broth. You can use homemade chicken broth or vegetable broth or substitute it with bouillon cubes.
- Whole spices - Bay leaf and cinnamon. If you do not have whole cinnamon use cinnamon powder. Skip bay leaves if you do not have them.
- Vegetables - Onion, garlic, baby spinach, and red bell pepper. You can add any colored bell pepper or substitute it with any other vegetable of your choice like broccoli. Don't have spinch simply skip it.
- Chickpeas - I used canned chickpeas. It speeds up the cooking process. If you have dried chickpeas, soak them in water for 6 hours, and cook them in enough water in a saucepan covered or in a pressure cooker until they are cooked.
Variations that you can try
- Substitute chicken with turkey. Or use leftover or rotisserie chicken.
- Substitute oregano and thyme with coriander for a completely different flavor.
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