This chicken chickpea soup is loaded with protein and absolutely brimming with flavor. It's the kind of cold-weather meal that will warm you up from the inside out and keep you full for hours, too!
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This chicken chickpea soup is what I call comfort food done right. It's hearty, packed with flavor, and just perfect for a cozy family dinner on a chilly night.
And with nutritious ingredients like veggies, lean protein and wild rice, you can feel good serving this to the family.
Now, what sets this chickpea and chicken soup apart isn't just its heartiness; it's the way those flavors sneak up on you.
We're building them up layer by layer, starting with warming cumin and just a touch of chili flakes for the chicken and then continuing with garlic and Italian herbs - the result is a fragrant, soul-warming meal.
Why you'll love this chicken chickpea soup
- This soup is comfort food, elevated - perfect for a cozy weeknight meal or when you're feeling a bit under the weather.
- It's a one-pot wonder, meaning minimal mess and maximum flavor!
- Leftovers taste even better the next day, so you've got lunch sorted too!
What you'll need
Olive oil - I use olive oil to keep this soup dairy-free, but you can use a mix of oil and butter for an even richer broth.
Chicken breast - I usually go for boneless, skinless chicken breasts, but you could also use thighs if you like.
Ground cumin - This adds a warm, earthy note to the soup.
Red chili flakes - If you don't want the soup to have a bit of a kick, feel free to skip it.
Leeks - Leeks bring a subtle sweetness and a more delicate flavor than regular onions. They also have a creamier texture when cooked, which adds extra richness to the broth.
However, if you don't have them on hand, use a medium onion instead.
Carrots and celery - Dice them evenly so they cook at the same rate.
Garlic - Freshly minced is best, but you could use jarred garlic paste in a pinch.
Italian seasoning - This is typically a mix of herbs like oregano, basil, and thyme. If you don't have any, you can blend your own.
Wild rice mix - This adds a nutty flavor and chewy texture. If you can't find it, brown rice or quinoa would also work.
Chickpeas add protein and fiber. Drain and rinse them well before adding them to the soup to remove any excess sodium.
Chicken stock - Use a good quality stock for the best flavour. If you're short on time, you could use bouillon cubes or powder dissolved in water.
Lemon juice - This adds a bright, fresh note to the soup. Always use freshly squeezed for the best flavor.
Pro tip
For a creamier soup, blend a portion of the finished soup in a blender or food processor until smooth, then stir it back into the pot.
How to make chicken and chickpea soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Brown the seasoned chicken in olive oil on medium-high heat until golden, then set aside.
Sauté the veggies in the same pot, then add the garlic and Italian seasoning.
Combine everything - rice, chickpeas, chicken, bay leaves, stock - and simmer until the rice is done.
Toss out the bay leaves, stir in lemon and parsley, and serve it up!
Recipe tips and notes
- This soup also works great with store-bought rotisserie chicken, especially if you're short on time.
- You can also make it with these Air Fryer Chicken Bites instead of cooking the chicken from scratch.
- Feel free to add extra veggies if you like - bell peppers, broccoli or zucchini are all great ideas. Or you can stir in some baby spinach for a pop of color!
What to serve with chickpea chicken soup
- I like to serve this soup with a slice of fresh crusty bread, but it also works well on its own.
- A grilled cheese sandwich is the perfect companion if you want a heartier meal.
- Or you can just serve the soup with some croutons on top!
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- The rice will absorb the liquid over time, so you may need to add a splash of chicken broth when reheating. You can reheat it over low-medium heat on the stove or in the microwave.
- I don't recommend freezing this soup as the texture of the rice may change. If you do want to freeze it, make it without rice and add it fresh on the day you're serving it.
More easy chicken soup recipes
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Chicken Chickpea Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 lb (450 g) chicken breast, cut into 1-inch cubes
- 1 teaspoon ground cumin
- ¼ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 medium leek, white and light green parts only, sliced
- 2 medium carrots, peeled and diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- ¾ cup (120 g) wild rice mix
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 2 bay leaves
- 6 cups (1.5 l) chicken stock
- 2 tablespoons lemon juice, freshly squeezed
- ¼ cup (15 g) fresh parsley, roughly chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chicken with cumin, chili flakes, salt and pepper and cook for 5 minutes until slightly golden. Transfer the chicken to a plate.2 tablespoons olive oil1 lb chicken breast1 teaspoon ground cumin¼ teaspoon red chili flakes1 teaspoon salt¼ teaspoon black pepper
- Add the remaining olive oil to the pot and sauté the leek, carrot and celery for about 5 minutes, until softened.1 medium leek2 medium carrots2-3 celery stalks
- Stir in the garlic and Italian seasoning and cook for another minute, stirring often.2 large garlic cloves1 teaspoon Italian seasoning
- Add the rice, chickpeas, cooked chicken, bay leaves and chicken stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the rice is tender.
- Remove the bay leaves, then stir in the lemon juice and fresh parsley. Serve hot garnished with extra fresh parsley and some red chili flakes if you like.2 tablespoons lemon juice¼ cup fresh parsley
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Aleta says
This was incredible. I made only a few changes due to ingredients on hand- shallots and green onion instead of leek, white rice instead of wild. It was filling, delicious, and incredibly comforting. A hit with my 18 month old too!
Caroline says
This soup is really good the day it’s made. Absolutely out of this world the second day when everything melds over night. Great recipe!
Lisa says
This soup is delicious. I used rotisserie chicken breast since I used the bones for broth. The soup is super flavorful and I can’t wait to have it again tomorrow
Alice says
Lisa, I’m so happy to hear you loved the soup! Using rotisserie chicken is such a smart shortcut.
Teresa says
It was very good, I made it with chickpeas boiled in the Instapot.