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.
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