This Mediterranean-inspired soup is a nutritional powerhouse. Combining tender chicken with protein-rich chickpeas creates an incredibly filling meal that keeps you satisfied for hours. The warm spices - cumin, paprika, and turmeric - add depth and warmth.
Chickpeas have been a Mediterranean staple for thousands of years, and for good reason. They're packed with fiber and protein, and their creamy texture makes them perfect for hearty soups. A squeeze of fresh lemon at the end brightens everything up.
Why Chickpeas
- High protein - Plant-based protein boost
- High fiber - Keeps you full longer
- Creamy texture - Slightly starchy and satisfying
- Budget-friendly - Affordable protein source
Spice Variations
- Moroccan: Add cinnamon and ginger
- Middle Eastern: Baharat spice blend
- Spanish: Smoked paprika, saffron
- Indian: Garam masala, curry powder
Serving Suggestions
- Crusty bread or pita
- Drizzle of harissa oil
- Dollop of yogurt
- Fresh lemon wedges
Chicken Soup with Chickpeas
Protein-packed Mediterranean soup with warm spices.
Nutrition per serving
335Calories
32gProtein
28gCarbs
10gFat
7gFiber
5gSugar
Ingredients
Instructions
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Brown chicken. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper. Brown on both sides, about 3 minutes per side. Remove and set aside.
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Cook aromatics. Add onion and carrots to pot. Sauté 5 minutes until softened. Add garlic, cumin, paprika, and turmeric. Cook 1-2 minutes until fragrant.
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Build the soup. Add broth, tomatoes, and browned chicken. Bring to a simmer. Cook 20 minutes until chicken is cooked through.
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Add chickpeas. Remove chicken and shred. Add chickpeas to soup and simmer 10 minutes until heated through and flavors meld.
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Finish. Return shredded chicken to pot. Stir in lemon juice. Season with salt and pepper. Serve garnished with fresh cilantro or parsley.
Recipe Notes
- Dried chickpeas: Soak overnight and cook 1 hour before using.
- Spinach boost: Add 2 cups baby spinach at the end.
- Spicier: Add a pinch of cayenne or harissa paste.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
