Homemade Chicken and Chickpea Soup —😍🧡🎉 Healthy yet hearty and ready in 30 minutes, this EASY chicken chickpea soup is perfect for chilly weather! Complete with juicy shredded chicken, mushrooms, tender chickpeas, zucchini, and kale for a green pop in this noodle-free family favorite!
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Chicken Chickpea Vegetable Soup Recipe
The next time you’re craving a hearty chicken soup recipe, this one will give you all those cozy feels. It’s based on my Easy 30-Minute Kale and White Bean Chicken Soup which has been a reader favorite for years.
This chicken and chickpea soup with vegetables is easy to make, ready in 30 minutes, and the ingredients are very flexible.
Healthy yet hearty is the way to describe this chicken soup thanks to the onions, mushrooms, juicy shredded chicken, tender garbanzo beans, and zucchini and kale for a green pop.
It’s naturally gluten-free since there are no noodles and it’s dairy-free, and depending on who you’re cooking for that could be helpful.
I appreciate that it’s full of vegetables, which helps keep me full longer and makes me feel like I’m eating right.
Whether you want to make this on a busy weeknight for a healthy dinner or put a pot of soup on over the weekend to have work-from-home lunches ready to go for the week, it’s a winner!
Ingredients in Chickpea Chicken Soup
This recipe for chicken and chickpea soup is a cinch to prepare. Just have ready the following ingredients:
- Olive oil
- Yellow onion
- Portabello mushrooms – You can omit the mushrooms if there’s a mushroom hater in your family
- Garlic
- Chicken broth
- Shredded cooked chicken – Use a whole chicken, chicken thighs, or chicken breast. To save time, I like to buy a rotisserie chicken and shred it to pieces
- Chickpeas (garbanzo beans) – Feel free to use another type of white bean including cannellini beans or great northern beans
- Zucchini – Use a small yellow squash instead of zucchini if preferred
- Cumin
- Coriander
- Red chili flakes, optional
- Cayenne pepper, optional
- Salt
- Pepper
- Kale – Remove the center rib before adding the kale. You can also use spinach or cabbage in lieu of kale, or a mix-and-match of the three
- Lemon juice
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken and Chickpea Soup
This is a fast and easy soup to make and you’ll be rewarded with a cozy bowlful in 30 minutes. Follow these simple steps:
- Sauté the onion in oil in a large Dutch oven or stockpot over medium-high heat until the onion begins to soften.
- Add the mushrooms, and sauté a few more minutes before adding the garlic. Stir constantly until fragrant.
- Add the chicken broth or bone broth, shredded chicken, beans, zucchini, cumin, coriander, optional chili, cayenne, salt, and pepper to taste, and boil for about 10 minutes, or until chicken is warmed through. Add more broth as needed.
- Stir in the kale and lemon juice, and boil until the kale is wilted.
- Season to taste, and enjoy!
What to Serve with Chicken Chickpea Soup
Recipe FAQs
Feel free to mix and match any veggies or seasoning you have on hand! Diced celery and carrots are a great addition. Or, you can substitute oregano and poultry seasoning in place of the spices I used.
No, you don’t. They are optional. However, in my opinion, they definitely don’t make the soup spicy Rather, they give it depth of flavor and a bit of a boost and intrigue without adding heat.
This soup will keep fresh in an airtight container in the fridge for up to 1 week or in the freezer for up to 4 months.
Freeze soup in individual serving-sized freezer-safe containers to make the thawing process faster and easier. When all you need is one portion for lunch or dinner, it’s also very handy to have them individually portioned.
Warm individual portions in the microwave. Or, what a large batch in a pot over medium heat on the stove.
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Chicken and Chickpea Soup
Equipment
- 1 Large Dutch Oven or Stockpot
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced small
- 6 to 8 ounces portabello mushrooms, sliced
- 3 to 5 cloves garlic, finely chopped
- 64 ounces reduced sodium chicken broth, I used chicken bone broth
- 2 cups cooked shredded chicken
- one 15-ounce can chickpeas beans, drained and rinsed (I use low or no salt added)
- 1 medium zucchini, diced into bite-sized pieces
- 1 t 2 teaspoons cumin, or to taste
- 1 to 2 teaspoons dried coriander, or to taste
- Red chili flakes, optional and to taste
- Cayenne pepper, optional and to taste
- 1 to 2 teaspoons kosher salt, plus more to taste if desired
- 1 teaspoon freshly ground black pepper, or to taste
- leaves from 6 to 8 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
- 1 tablespoon lemon juice, brightens up the flavor
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 5 minutes, or until onion begins to soften. Stir intermittently.
- Add mushrooms and sauté for about 2 minutes. Stir intermittently.
- Add the garlic and sauté for another 1 minute. Stir nearly constantly.
- Add the chicken broth or bone broth, shredded chicken, beans, zucchini, cumin, coriander, optional chili and cayenne* (See Notes), salt and pepper to taste, and boil about 10 minutes, or until chicken is warmed through. Tip – At any time, if the overall liquid level is lower than you like and you prefer more broth in your soup, adding a cup or two of water is okay because at the end you will adjust the salt level.
- Add the kale, lemon juice, and boil 1 to 2 minutes, or until kale has wilted.
- Taste soup and add additional salt or spices, if desired, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Serve immediately. Soup will keep airtight in the fridge for up to 7 days or in the freezer for up to 4 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Chicken Soup Recipes:
Chicken, White Bean and Kale Soup — This white bean and kale soup soup is easy, hearty, and healthy. It’s packed with flavor, texture, and is a full meal in itself! A reader favorite for years!
Easy 30-Minute Chicken Vegetable Soup — Extra veggies instead of noodles in this HEALTHY, easy chicken soup that’s so FAST to make!! Hearty, filling, and satisfying! Perfect for weeknight dinners and chilly nights!!
30-Minute Chicken and Vegetable Mediterranean Soup — An EASY soup that’s both HEALTHY and HEARTY!! Loaded with tender chicken, vegetables, garbanzo beans, and more! Ready so fast and it’s perfect for busy chilly winter weeknights!
Easy 30-Minute Homemade Chicken Noodle Soup – Classic, comforting, and tastes just like grandma made but way easier and faster! This soup is AMAZING and it’ll be your new favorite recipe!
Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy, and ready in just 30 minutes! Use canned biscuit dough to save time on busy weeknights when you’re craving a hot homemade meal!
Creamy Sweet Potato Chicken Soup – An EASY comfort food chicken soup recipe with sweet potatoes and more to keep you full and satisfied for hours!! Ready in 30 minutes with a flexible ingredients list based on what you have on hand!
Easy 30-Minute Homemade White Chicken Chili – Hearty, healthy, loaded with tender chicken, and packed with bold flavor! Fast and easy comfort food that everyone loves! It’ll be on rotation all winter!
Easy 30-Minute Homemade Chicken Tortilla Soup – Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!
Avery, thank you so much for sharing these recipes. They’re amazing.
Thank you very much, Lorie!
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