This Hearty Chickpea Chicken Soup is pure comfort in a bowl and incredibly simple to make! It’s a flavorful and satisfying soup featuring tender chicken legs, protein-packed chickpeas, tomatoes, garlic, and warming spices like smoked paprika and cayenne. I love making this Chickpea Chicken Soup because it’s loaded with flavor but uses basic ingredients and straightforward steps. It’s the kind of soup that fills your stomach and soothes your soul, perfect for a cozy dinner, especially on those cooler spring evenings we still get here in the US around April 22nd!
Why You’ll Love This Chickpea Chicken Soup
- Simple and Comforting: A classic soup combination that’s easy to make and always satisfying.
- Hearty and Flavorful: Packed with chicken, chickpeas, tomatoes, and delicious spices.
- Easy Preparation: Mostly hands-off simmering after a quick initial sauté.
- Uses Chicken Legs: Cooking with bone-in chicken legs adds incredible flavor to the broth.
- Healthy & Nourishing: A good source of protein and fiber.
Ingredients for Chickpea Chicken Soup
Here’s what you’ll need to make this yummy and hearty soup. The full list with measurements is in the recipe card below.
Main Components
- Olive oil (Oil)
- Chicken legs (Meat)
- Garlic cloves, crushed (Aromatic)
- Chickpeas (canned, preferably low sodium), drained and rinsed (Beans)
- Whole tomatoes (canned) (Vegetable)
- Low sodium chicken broth (Liquid)
- Lemon (Fruit)
- Fresh parsley (Herb)
Seasoning
- Smoked paprika (Spice)
- Ground cayenne (optional) (Spice)
- Kosher salt (Seasoning)
- Black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple, robust flavors of this Chickpea Chicken Soup, but here are some variations:
- Add More Veggies: Sauté chopped carrots, celery, or onions before adding the garlic and tomatoes. Stir in spinach or kale at the end.
- Different Beans: Use white beans (like cannellini or Great Northern) instead of chickpeas.
- Use Chicken Breast/Thighs: Substitute boneless, skinless chicken breasts or thighs for the legs (shred or dice after cooking).
- Add Grains: Serve over cooked rice or quinoa, or add small pasta like orzo or ditalini during the last 10-15 minutes of simmering.
- Different Spices: Add cumin, coriander, or a bay leaf for different flavor notes.
How to Make Chickpea Chicken Soup
Let me show you how easy it is to make this delicious Chickpea Chicken Soup:
Sauté Aromatics and Build Base
- I heat the olive oil in a large pot or Dutch oven over low heat.
- I add the crushed garlic cloves and cook gently for about 2 minutes, just until they become fragrant. Be careful not to burn the garlic!
- Next, I add the canned whole tomatoes (breaking them up a bit with my spoon), smoked paprika, and cayenne pepper (if using). I sauté this mixture for about 5 minutes, stirring occasionally, to let the flavors start melding.
- I add the chicken legs to the pot and give everything a good stir to coat the chicken.
Simmer the Soup
- I cover the chicken and tomatoes with the low-sodium chicken broth.
- I bring the mixture to a boil, then immediately lower the heat to maintain a gentle simmer.
- I let the soup simmer, partially covered, for about 30 to 40 minutes, or until the chicken is cooked through and tender, and the broth has reduced slightly.
Shred Chicken and Finish
- After the simmering time, I carefully remove the chicken legs from the pot and place them on a cutting board or plate.
- Once they are cool enough to handle, I shred the chicken meat using two forks, discarding the bones and skin.
- I put the shredded chicken flesh back into the soup pot.
- I let the soup cook for 5 minutes more.
- Then, I add the drained and rinsed chickpeas to the pot.
- I taste the Chickpea Chicken Soup and adjust the seasoning with kosher salt and black pepper as needed.
- I let it cook for 5 final minutes.
Serve
- Add lemon juice
- Garnish and serve
Tips and Tricks for the BEST Chicken Soup
Here are my secrets for making this Chickpea Chicken Soup truly exceptional:
- Use Chicken Legs: Bone-in chicken legs add so much flavor to the broth as they simmer.
- Crush the Garlic: Gently crushing the garlic cloves releases their flavor without the harshness of finely minced garlic that might burn easily.
- Simmer Gently: Don’t boil the soup rapidly. A gentle simmer allows the chicken to become tender and the flavors to develop beautifully.
- Fresh Lemon Juice: The final squeeze of fresh lemon juice brightens up all the savory flavors – don’t skip it!
- Rinse Canned Chickpeas: Rinsing canned chickpeas removes excess sodium and improves their taste.
How to Serve
This Chickpea Chicken Soup is a hearty meal in a bowl! Serve it hot:
- Garnished: Top with plenty of fresh chopped parsley and an extra squeeze of lemon juice.
- With Crusty Bread: Absolutely essential for dipping into that flavorful broth!
- With Rice: Serve over a scoop of white or brown rice.
- With Toppings: Offer optional toppings like a dollop of plain yogurt, crumbled feta cheese, or extra red pepper flakes.
Make Ahead and Storage
This soup is fantastic for making ahead, and the flavors deepen beautifully overnight!
- Storage: Store leftover Chickpea Chicken Soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
- Freezing: This soup freezes very well! Let it cool completely, transfer to freezer-safe containers (leave some headspace), and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Chickpea Chicken Soup
- Can I use boneless chicken?
- Yes, boneless, skinless chicken breasts or thighs work too. You might reduce the initial simmering time slightly (check for doneness around 20-25 minutes) before shredding.
- Can I use dried chickpeas?
- Yes, but you’ll need to soak them overnight and cook them fully before adding them to the soup (or cook them from dry for a much longer time in the soup, requiring significantly more broth and time). Using canned chickpeas keeps this recipe quick and easy.
- Is this soup spicy?
- The optional cayenne pepper adds a touch of heat. Adjust the amount or omit it based on your preference. The smoked paprika adds smokiness, not usually heat.
Enjoy this simple, comforting, hearty, and delicious Chickpea Chicken Soup! It’s a perfect nourishing meal.
Print
Chickpea Chicken Soup — Yummy and Hearty
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup, Main Course
- Cuisine: Mediterranean-Inspired, American
Description
A simple and comforting soup with tons of flavor, featuring tender chicken, chickpeas, and tomatoes seasoned with smoked paprika and a hint of cayenne.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 bone-in, skin-on chicken legs (or thighs)
- 3 large garlic cloves, crushed
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper (optional)
- 2 (15oz / 400g each) cans low-sodium chickpeas, drained and rinsed
- 1 large can (28–32 oz / ~1kg) whole peeled tomatoes, undrained
- 4 cups (1 liter) low-sodium chicken broth
- Juice of 1 lemon
- Handful of fresh parsley, chopped, plus more for garnish
- Kosher salt, to taste
- Black pepper, to taste
Optional for Serving:
- Crusty bread
Instructions
- Sauté Garlic: Heat the olive oil in a large pot or Dutch oven over low heat. Add the crushed garlic cloves and cook for 2 minutes, stirring occasionally, until fragrant. Be careful not to burn the garlic.
- Add Tomatoes & Spices: Add the undrained whole tomatoes (breaking them up slightly with a spoon if desired), smoked paprika, and cayenne pepper (if using) to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Chicken & Broth: Add the chicken legs to the pot and stir well to coat. Pour in the chicken broth.
- Simmer Chicken: Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Carefully remove the cooked chicken legs from the pot and place them on a cutting board. Once cool enough to handle, shred the chicken meat using two forks, discarding the bones and skin.
- Return Chicken & Add Chickpeas: Return the shredded chicken meat back into the pot. Add the drained and rinsed chickpeas.
- Finish Simmering: Cook for 5 minutes more to heat the chickpeas through and allow flavors to meld.
- Season and Serve: Stir in the chopped fresh parsley and the fresh lemon juice. Taste the soup and adjust seasoning with kosher salt and black pepper as needed. Ladle the soup into bowls and garnish with additional fresh parsley. Serve hot, with crusty bread for dipping if desired.
Notes
- Chicken: Bone-in, skin-on chicken legs or thighs add richness to the broth. You can substitute boneless chicken, but reduce the initial simmering time. Cooked rotisserie chicken can also be used, added along with the chickpeas.
- Tomatoes: Whole peeled tomatoes break down nicely during simmering. Crushed or diced tomatoes can be substituted.
- Chickpeas: Rinsing canned chickpeas removes excess sodium.
- Lemon Juice: Fresh lemon juice added at the end brightens the flavors significantly.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.