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Lemon Chicken Chickpea Soup

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A comforting and nourishing lemon chicken chickpea soup with tender chicken, hearty chickpeas, and a bright citrus finish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken breast
  • 1 can (400 g) chickpeas, drained and rinsed
  • 1 bay leaf
  • 1/2 cup small pasta or rice (optional)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
  2. Stir in garlic, cumin, turmeric, salt, and black pepper, and cook for 1 minute until fragrant.
  3. Add chicken broth and bay leaf, bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Add shredded chicken and chickpeas. If using pasta or rice, add it now and simmer for 10–12 minutes until tender.
  5. Remove bay leaf and stir in lemon juice. Adjust seasoning to taste.
  6. Stir in fresh parsley just before serving and serve warm.

Notes

  • Use rotisserie or leftover chicken for extra flavor.
  • Adjust lemon juice to taste for desired brightness.
  • Mash some chickpeas or blend part of the soup for a thicker texture.
  • Add spinach or kale for extra nutrients.
  • Freezes well for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-chicken-chickpea-soup/