Chicken and Chickpea Comfort Soup

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Description

A hearty and comforting soup packed with protein-rich chickpeas, tender chicken, and vibrant vegetables. This one-pot wonder is perfect for cozy evenings, offering a delicious balance of flavor and nutrition. With its creamy texture and warm spices, this soup feels like a hug in a bowl — nourishing, filling, and ideal for any day of the week.

Ingredients For Chicken and Chickpea Comfort Soup

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 2 medium carrots, chopped

  • 2 celery stalks, chopped

  • 1 tsp ground cumin

  • ½ tsp paprika

  • ¼ tsp turmeric (optional, for color and flavor)

  • 2 cups cooked or canned chickpeas, drained and rinsed

  • 2 cups shredded cooked chicken (rotisserie or poached)

  • 4 cups chicken broth (low sodium preferred)

  • 1 cup water (adjust for desired thickness)

  • Salt and black pepper, to taste

  • 1 tbsp lemon juice (optional, for brightness)

  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Sauté the base: In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened.

  2. Add aromatics: Stir in garlic, carrots, and celery. Cook for another 3–4 minutes until fragrant.

  3. Season: Add cumin, paprika, and turmeric. Stir well to coat the vegetables in the spices.

  4. Add chickpeas and broth: Pour in the chickpeas, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.

  5. Add chicken: Stir in the shredded chicken and simmer for another 5–10 minutes to heat through.

  6. Finish: Add lemon juice (if using), adjust salt and pepper, and garnish with fresh herbs.

  7. Serve hot with crusty bread or over rice for a complete meal.

Notes

  • You can use boneless chicken thighs or breasts and cook them directly in the soup before shredding.

  • For a creamier version, blend half the soup with an immersion blender before adding the chicken.

  • Substitute chickpeas with white beans or lentils if preferred.

Tips

  • Add a pinch of chili flakes for a spicy kick.

  • Freeze leftovers in portions for up to 3 months.

  • If using canned chickpeas, rinse them well to remove excess sodium.

  • To boost nutrition, toss in some spinach or kale in the last few minutes of cooking.

Servings

4–6 servings

Nutritional Information (per serving, approx.)

  • Calories: 290

  • Protein: 26g

  • Fat: 8g

  • Carbohydrates: 27g

  • Fiber: 7g

  • Sodium: 420mg

Benefits

  • High in protein: Thanks to chicken and chickpeas, this soup keeps you full and energized.

  • Rich in fiber: Aids digestion and promotes gut health.

  • Packed with vitamins: Loaded with antioxidants and immune-boosting nutrients from the vegetables.

  • Low-fat and heart-friendly: A nourishing, balanced option for any meal plan.

Q & A

Q: Can I make this soup vegetarian?
A: Yes! Omit the chicken and use vegetable broth instead. Add extra chickpeas or tofu for protein.

Q: Can I cook this in a slow cooker?
A: Absolutely. Combine all ingredients except lemon juice and herbs in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add lemon juice and herbs before serving.

Q: How can I thicken the soup?
A: Mash some chickpeas or stir in a spoonful of Greek yogurt or cream for extra creaminess.

Q: What can I serve it with?
A: It pairs beautifully with warm pita, sourdough bread, or a fresh garden salad.

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