Healthy and comforting, with a refreshing lemon twist! This Mediterranean-flavored chicken and chickpea soup is a delicious fall/winter staple, made with (mostly) pantry ingredients.
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Photo credit: © Eatwell101.com
Chicken Chickpea Soup
The recipe begins simply with sautéing garlic until fragrant. Then you add tomatoes, a few spices, chicken, and chicken broth, and let the whole thing simmer for about half an hour, and finish with chickpeas. This hearty soup is the perfect comfort food for any day of the week! Definitely a must-try.
Key ingredients for the chicken and chickpea soup
- Chicken legs: Bone-in or boneless, we’ll shred them up when cooked and put back in the soup.
- Olive oil
- Fresh garlic
- Spices: Smoked paprika, Cayenne, kosher salt and black pepper.
- Chickpeas: drained and rinsed.
- Whole tomatoes: We like Roma tomatoes because they are a little less acidic.
- Chicken broth: We prefer low-sodium, so you can better control the overall amount of salt.
- Lemon juice and fresh parsley: To brighten the soup with a refreshing and zesty finish!
Photo credit: © Eatwell101.com
How to make the chicken chickpea soup
This soup is straightforward and similar to many other chicken soups you can find on Eatwel101. Here are the basic steps to make it:
- Start the base for the soup – Sauté garlic in olive oil, then add tomatoes, paprika, cayenne, and chicken legs. Cook briefly.
- Simmer – Cover with broth, bring to boil, then simmer 30–40 min until reduced. Remove chicken, shred, and return to pot.
- Finish & serve – Add chickpeas, season, cook 5 more min. Serve hot with parsley, lemon juice, and crusty bread.
More chicken soups you might like
Chicken Chickpea Soup
by eatwell101
Yield: 4
Prep Time: 10 min
Cook Time: 50 min
A simple and comforting chicken soup with tons of Mediterranean flavors.
Ingredients
- 2 tablespoons olive oil
- 2 chicken legs
- 3 large garlic cloves, crushed
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne (optional)
- 2 15oz (2x400g) cans chickpeas (preferably low sodium), drained and rinsed
- 1 large can (1kg) whole tomatoes
- 4 cups (1l) low sodium chicken broth
- Juice of 1 lemon
- A handful of fresh parsley
- 1/2 teaspoon https://www.eatwell101.com/tag/chickpeaKosher salt and black pepper
Instructions
- Heat olive oil in a large pot over low heat. Cook garlic for 2 minutes, until fragrant. Add tomatoes, paprika and cayenne; saute for 5 minutes. Add the chicken legs and stir well.
- Cover with broth and bring to a boil, then lower heat and simmer about 30 - 40 minutes or until broth has reduced slightly.
- After 40 minutes, remove chicken legs form the pot, shred the flesh and discard the bones. Put the shredded chicken flesh back into the pot.
- Cook for 5 minutes more then add the drained chickpeas. Adjust seasoning and cook for 5 minutes more then divide the soup into bowls and serve with chopped parsley and a dash of fresh lemon juice. A chunk of crusty bread is optional, but definitely recommended.
Recipe Notes
- The soup heats up really well the next day, so serve it up right away, or divide into batches for lunch tomorrow. You can heat and reheat half a dozen times, it will always taste fantastic.
- For a vegan version, just omit chicken, and simmer for 20 minutes instead.
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Leave a Reply
Lindsey
2021-08-31 19:42:23
This recipe was delicious! It was easy, filling, and the flavor was so good. The only thing I changed was using thighs instead of legs and stewed tomatoes instead of canned whole. Still turned out wonderful!
