Mediterranean Chicken Chickpea Soup (One Pot, Big Flavor)

Name: Mediterranean Chicken Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil (extra virgin); 1 medium onion (chopped); 2 medium carrots (chopped); 1 rib celery (chopped); 2 cloves garlic (grated); 2 tablespoons tomato paste; ½ teaspoon dried rosemary (or 1 teaspoon dried oregano); 4 cups chicken broth (add more if needed); 2 cans chickpeas (rinsed - 15 oz / 400 g each can - or 3 cups cooked chickpeas); 1 can crushed tomatoes (15 oz / 400 g can); ¾ teaspoon salt (or more to taste); ¼ teaspoon black pepper (and optional red pepper flakes to taste); 2 cups shredded cooked chicken (or use raw skinless boneless chicken breasts or thighs)

Why you'll love this Mediterranean Chicken and Chickpea Soup

This Mediterranean Chicken Chickpea Soup is exactly the kind of meal Louise and I make when we want something comforting, flavorful, and genuinely satisfying 🍲✨. It comes together in one pot, uses simple pantry ingredients, and turns everyday staples into a dinner that feels thoughtful and complete.

With tender chicken, chickpeas, vegetables, and olive oil, this soup is protein-rich and naturally high in fiber, making it more filling than most chicken soups and perfect for nights when you want a hearty meal in a bowl 🥘. It fits easily into a Mediterranean-style eating pattern built around real, everyday foods.

What we love most is how flexible it is. You can stir in leftover chicken—rotisserie, poached, or roasted—or cook raw chicken right in the soup, using either thighs or breasts, depending on what you have on hand.

Serve it with crusty bread or a simple grain, and you’ve got a weeknight soup the whole family will happily come back to 🍞🍅.

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Chicken: leftover, rotisserie, poached, or roasted chicken all work well. You can also add raw skinless chicken thighs or breasts and cook them right in the soup, then shred before serving.
Extra virgin olive oil: the flavor base of this soup. Substitute avocado oil or another mild olive oil if needed.
Onion: adds sweetness and depth. Yellow or white onion both work, or use shallots for a softer flavor.
Carrot: brings natural sweetness and color. Swap with parsnip or extra celery if that’s what you have.
Celery (optional): classic for aroma. You can skip it or replace with fennel for an Italian-style chicken soup vibe.
Garlic: essential for flavor. Use fresh cloves or a spoon of garlic paste in a pinch.
Tomato paste: deepens the broth and adds richness. Substitute with sun-dried tomato paste or extra crushed tomatoes.
Dried rosemary or oregano: gives Mediterranean character. Thyme or Italian seasoning work well too.
Chicken broth: forms the base of this easy chicken soup recipe. Vegetable broth works if that’s what’s on hand.
Chickpeas: make the soup hearty and fiber-rich. White beans or cannellini beans are great alternatives.
Crushed tomatoes: key for a chicken soup with chickpeas and tomatoes. Diced tomatoes or passata both work.

Hearty chicken chickpea soup served with crusty bread on a rustic table.

How to Make Chicken Chickpea Soup

Step 1: Build the flavor base

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5 minutes, stirring often, until the vegetables soften. Add the grated garlic, tomato paste, and dried rosemary and cook for 1 minute, until fragrant and slightly darker in color.

Step 1 Chopped onion, carrot, and celery sautéing gently in olive oil.

Step 2: Simmer the soup

Pour in the chicken broth. Add the drained chickpeas and crushed tomatoes. Season with salt, black pepper, and red pepper flakes. Bring to a gentle simmer and cook for about 20 minutes, giving it an occasional stir.

Step 2 Chickpeas and crushed tomatoes simmering in a pot of chicken broth.

Step 3: Add chicken and serve

Stir in the shredded cooked chicken and let it warm through for 2 to 3 minutes. Taste and adjust seasoning, thinning with extra broth if needed. Ladle into bowls and serve hot with crusty bread, cooked grains, or a sprinkle of Parmesan.

Step 3 Shredded chicken stirred into the soup and served in a bowl.

If you’re using raw chicken

Add the skinless, boneless chicken pieces to the pot when you add the broth. Cover, bring to a boil, then reduce to a steady simmer. Cook for 20 to 30 minutes, until the chicken is cooked through.

Remove the chicken and place it in a bowl. Shred with two forks, return it to the soup, stir, and serve.

Tips

Using raw chicken: the chicken is fully cooked when it’s opaque all the way through and easy to pull apart with two forks. If you use a thermometer, aim for 165°F in the thickest part before shredding and adding it back to the soup.
Don’t rush the tomato paste: letting it cook for a minute deepens the flavor and gives the soup a richer base.
Adjust the thickness to your taste: add extra broth if you prefer a lighter soup, or let it simmer uncovered for a few minutes to thicken.
Season at the end: chickpeas absorb salt, so tasting and adjusting right before serving makes a big difference.
Make it ahead: the flavors deepen as it sits, making this soup even better the next day.
Use what you have: this recipe is forgiving — swap herbs, vegetables, or beans without overthinking it.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. This soup tastes even better after it sits, making it a great make-ahead option for busy weeks and relaxed meal planning.

How to store this Mediterranean Chicken Chickpea Soup?

Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.

Can I freeze it?

Absolutely. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Can I use raw chicken instead of cooked?

Yes. You can cook raw, skinless chicken right in the soup. Once it’s opaque and shreds easily, it’s ready to use.

Is this soup filling enough for dinner?

Yes. Between the chickpeas, chicken, and vegetables, this healthy chicken chickpea soup feels hearty and satisfying without being heavy.

Can I change the flavor profile?

You can. Swap herbs or add a splash of lemon at the end to lean more toward a Greek-style chicken soup flavor.

Recipe

Using raw chicken → it’s done when opaque, easy to shred, or 165°F / 75°C in the thickest part
Let the tomato paste cook → one minute adds deeper, richer flavor
Control the thickness → add broth to thin or simmer uncovered to thicken
Season at the end → chickpeas soak up salt, so taste before serving
Make it ahead → flavors get even better the next day
Store it well → keep leftovers in an airtight container in the fridge for up to 4 days
Use what you have → this soup is flexible and forgiving

Why you'll love this Mediterranean Chicken and Chickpea Soup

Ingredients