This Hearty Chicken and Chickpea Soup is warm and filling, perfect for chilly days! With tender chicken, protein-rich chickpeas, and lots of tasty veggies, it’s a meal in a bowl.
It’s so easy to make, you’ll be tempted to whip it up every week! I love dipping crusty bread into the soup—talk about cozy comfort food! 🍞😊
Key Ingredients & Substitutions
Olive Oil: Using olive oil gives a nice flavor to the soup. If you’re out, any cooking oil like avocado oil or vegetable oil will work too!
Onion: A medium onion adds sweetness. You can substitute with shallots or leeks if you prefer. They bring a different taste but still delicious!
Garlic: Fresh minced garlic is key for flavor, but garlic powder can be an easy substitute. Use about 1/8 teaspoon per clove if needed.
Carrots & Celery: These veggies add great texture! You can swap them for bell peppers or green beans if you want a different crunch.
Chicken Broth: Homemade broth is wonderful, but store-bought works just fine! You can use vegetable broth too for a lighter taste.
Chickpeas: Canned chickpeas are convenient, but dried chickpeas can be used too; just soak and cook them first. If you need a bean alternative, try kidney beans or lentils.
Chicken: Rotisserie chicken is my go-to for convenience. However, poached chicken or even turkey works well. For a vegetarian option, skip the meat and double the chickpeas!
Pearl Couscous: It gives the soup a hearty feel, but you can use small pasta or even rice instead. Just adjust cooking time based on what you choose!
How Do I Sauté Vegetables Perfectly?
Sautéing vegetables correctly is crucial for building flavor in your soup. Here’s how to get it right:
- Heat your pot over medium heat and add olive oil. Give it a moment to warm up.
- Add the onion first as it’ll take a bit longer to soften. Stir it for about 3-4 minutes until it’s translucent.
- Then add the garlic, carrots, and celery. Stir often for about 5-7 minutes, letting them soften and become fragrant.
- Make sure not to rush! Cooking on medium heat allows them to caramelize lightly and brings out their natural flavors.
Hearty Chicken and Chickpea Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained slightly
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 cup pearl couscous or small pasta (optional)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Juice of 1/2 lemon (optional, for brightness)
How Much Time Will You Need?
This hearty soup will take you about 15 minutes to prep and around 20 minutes to cook, making it ready in about 35 minutes total. It’s a quick meal that packs a lot of flavors and can easily feed a crowd!
Step-by-Step Instructions:
1. Sauté Your Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add your diced onion, minced garlic, diced carrots, and celery to the pot. Sauté these until the veggies start to soften, about 5-7 minutes. This will create a delicious base for your soup!
2. Add the Spices:
Next, stir in the ground cumin, smoked paprika, salt, and pepper. Cook these for about another minute until you can really smell the aroma. It’s where the magic happens!
3. Pour in the Broth:
Now it’s time to add the chicken broth. Bring the mixture to a boil—this will help all those flavors blend beautifully together.
4. Mix in the Rest:
Once boiling, add in the diced tomatoes and chickpeas. If you’re using pearl couscous or small pasta, toss that in too! Lower the heat to a simmer and cook for about 10 minutes, or until the couscous is tender and everything is well-combined. Stir occasionally—it’s a simple way to ensure everything cooks evenly.
5. Add the Chicken and Finish Up:
Stir in the shredded chicken and chopped fresh parsley. Allow it to heat through for another 2-3 minutes. This will make the chicken warm and juicy!
6. Season, Serve, and Enjoy!
Before serving, give your soup a taste and adjust the seasoning with more salt and pepper if needed. Don’t forget to squeeze in the lemon juice for a zesty touch if you like! When it’s nice and hot, serve it up in bowls and garnish with extra parsley. It’s wonderful with a slice of crusty bread on the side for dipping!
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook them until tender before adding them to the soup. Just remember to adjust the cooking time in the recipe, as they will need longer to soften.
How Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and use vegetable broth instead. You can add more chickpeas or additional veggies for added protein and texture!
What Should I Serve with This Soup?
This soup is delicious on its own, but I recommend pairing it with crusty bread, a simple green salad, or even a side of roasted vegetables for a complete meal!
