Chicken and Chickpea Soup

There’s something comforting about a warm bowl of Chicken and Chickpea Soup that just brings a smile to my face. It’s a dish that I often turn to during the chilly winter months, especially after a long day when all you crave is something hearty and nourishing. I remember the first time I made this soup; the aroma of simmering chicken and fragrant spices wafted through my home, instantly turning it into a cozy haven. Friends gathered around the kitchen table, their faces lighting up as they dipped their spoons into the rich broth, eager to savor the delightful blend of chickpeas and tender chicken that floated within. It’s not just about the food; it’s about the memories we create while sharing meals with loved ones. This recipe is a wonderful reminder of that warmth and togetherness.

Essential Ingredients for Chicken and Chickpea Soup

The ingredients in this Chicken and Chickpea Soup come together to create a deliciously warm and nourishing experience. Each component has its role, from the hearty chicken to the protein-packed chickpeas. They not only enhance the flavor but also contribute to a balanced meal.

• 4 cups diced, cooked chicken: The star of the dish, providing protein and a rich flavor.
• One 15 oz. can garbanzo beans: Adds a creamy texture and is a great source of fiber.
• 1 onion, diced small: Infuses the soup with sweetness and depth.
• One 14.5 oz can petite diced tomatoes: Adds acidity and brightness to balance the flavors.
• 2 T finely chopped fresh oregano: This herb brings a fresh, aromatic quality that elevates the dish.
• 1 tsp. minced garlic: A must-have for flavor; it makes the soup more aromatic and delicious.
• 1 tsp. Greek Seasoning: A blend of spices that ties the flavors together beautifully.
• 1 tsp. vegetable soup base: Enhances the overall flavor profile of the soup.
• 8 cups chicken broth: The base of your soup; use homemade for the best flavor.
• 1/2 cup chopped fresh parsley: Freshens up the soup right before serving and adds a lovely color.

Cooking Method for Chicken and Chickpea Soup

Cooking this Chicken and Chickpea Soup is a straightforward process that fills your kitchen with the most delightful aromas. With just a few steps, you’ll have a hearty meal ready to enjoy. Let’s dive into the cooking process!

1. Cut up enough chicken to make 4 cups of diced cooked chicken. This is where you can use leftover roast chicken or poach it fresh. Just make sure the chicken is tender and flavorful, as this will become the heart of your soup.
2. Rinse chickpeas very well in a colander until no more foam appears. This step is crucial as it ensures your chickpeas are clean and ready to absorb the flavors of the soup.
3. Chop the onion finely and set aside. The onion will provide a sweet base and should be small enough to blend seamlessly into the soup.
4. Finely chop the oregano. Fresh herbs like this elevate the dish and should be added at this stage to infuse their flavor into the soup.
5. Put all ingredients except parsley into the crockpot: the chicken, chickpeas, onion, tomatoes, oregano, garlic, Greek Seasoning, vegetable soup base, and broth. Mix well to ensure everything is evenly distributed.
6. Cover and cook on low for 8 to 10 hours. During this time, the flavors meld beautifully, and the chicken becomes tender.
7. Just before you’re ready to serve the soup, finely chop the fresh parsley and crumble some Feta cheese if desired. This adds a wonderful creamy texture and enhances the flavors.
8. Add half the parsley to the soup and cook a few more minutes. This ensures the parsley releases its flavor without losing its vibrant color.
9. Serve hot, with additional chopped parsley and crumbled Feta at the table if desired. This final touch brightens the dish and adds a lovely presentation.

How to Switch It Up

There are countless ways to put your own spin on Chicken and Chickpea Soup. Here are some ideas!

• Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to enjoy it again.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and freeze for up to three months for a quick meal later.
• Pairing: Serve with a side of crusty bread or a fresh salad to make a complete meal.
• Variations: Add more vegetables like carrots or spinach for added nutrition and flavor.
• Spice it Up: For a kick, add a pinch of red pepper flakes or a splash of lemon juice before serving.

What Goes Well With This Chicken and Chickpea Soup

Serving Chicken and Chickpea Soup is all about creating a warm, inviting atmosphere. Here are some ideas to elevate your meal:

• Crusty Bread: A thick slice of sourdough or a whole grain roll pairs beautifully with the soup, perfect for dipping.
• Fresh Salad: A light mixed green salad with a tangy vinaigrette complements the richness of the soup.
• Seasonal Vegetables: Roasted or steamed vegetables make a delightful side that adds color and nutrition to your table.
• Occasions: This soup is perfect for winter gatherings, cozy family dinners, or even meal prep for busy weekdays.
• Storage Tips: Store any leftovers in an airtight container. It’s an excellent option for lunches throughout the week.

FAQ

Conclusion

In summary, Chicken and Chickpea Soup is a delightful dish that brings warmth and comfort to any table. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to please. I encourage you to try making it and share it with those you love—it’s a recipe that creates not just a great meal but also wonderful memories.

Chicken and Chickpea Soup

The ultimate comfort food, Chicken and Chickpea Soup warms your soul with tender chicken and creamy chickpeas. This easy weeknight dinner is perfect for chilly nights when you crave something hearty and nourishing. Serve it tonight and bring joy to your table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups diced, cooked chicken
• 1 can garbanzo beans 15 oz.
• 1 onion diced small
• 1 can petite diced tomatoes 14.5 oz.
• 2 T finely chopped fresh oregano see notes
• 1 tsp minced garlic
• 1 tsp Greek Seasoning
• 1 tsp vegetable soup base see notes
• 8 cups chicken broth homemade or canned
• 1/2 cup chopped fresh parsley

Equipment

• Chef's Knife
• Slow Cooker
• Cutting Board

Method

 

1. Cut up enough chicken to make 4 cups of diced cooked chicken.
2. Rinse chickpeas very well in colander, until no more foam appears.
3. Chop the onion, and finely chop the oregano.
4. Put all ingredients except parsley into crockpot, cover, and cook on low 8-10 hours.
5. Just before you’re ready to serve the soup, finely chop the fresh parsley and crumble the Feta.
6. Add half the parsley to the soup and cook a few more minutes.
7. Serve hot, with additional chopped parsley and crumbled Feta to add at the table if desired.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: This soup freezes well; portion it into freezer-safe containers.
• Tip 3: Serve with a side of crusty bread or a fresh salad for a complete meal.
• Tip 4: Add more vegetables like carrots or spinach for added nutrition.
• Tip 5: For a kick, add a pinch of red pepper flakes or a splash of lemon juice before serving.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!