- 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
Mediterranean Chicken Chickpea Soup
Servings: people
This Mediterranean Chicken Chickpea Soup is a cozy, one-pot meal made with simple pantry ingredients and flexible chicken options. It’s hearty, satisfying, and perfect for easy weeknight dinners or make-ahead lunches the whole family will enjoy.
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
Instructions
- Cook the vegetables: Heat 2 tablespoons olive oil oil in a large pot over medium heat. Add 1 medium onion, 2 medium carrots, and 1 rib celery (all chopped). Cook for about 5 minutes, stirring often, until the vegetables soften. Add 2 cloves garlic (grated), 2 tablespoons tomato paste, and ½ teaspoon dried rosemary. Cook for 1 more minute, until fragrant.
- Make the soup: Pour in 4 cups chicken broth. Add 2 cans chickpeas (rinsed) and 1 can crushed tomatoes. Season with ¾ teaspoon salt, ¼ teaspoon black pepper, and optional red pepper flakes. Bring to a gentle simmer and cook for about 20 minutes, stirring once in a while.
- Add chicken and serve: Stir in 2 cups shredded cooked chicken and simmer for 2 to 3 minutes, just to warm it through. Taste and adjust seasoning. Add more broth if you want a thinner soup. Serve hot with bread, grains, or a little Parmesan on top.
- Note If using raw chicken: Add the raw chicken pieces when you add the broth. Cover the pot, bring to a boil, then lower the heat and simmer for 20 to 30 minutes, until the chicken is fully cooked.Remove the chicken, shred it with two forks, return it to the soup, stir, and serve.
Notes
Substitutions
- 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 → avocado oil or any mild olive oil
- Onion → yellow onion, white onion, or shallots
- Carrot → parsnip or extra celery
- Celery (optional) → skip it or use fennel
- Garlic → fresh garlic or garlic paste
- Tomato paste → sun-dried tomato paste or extra crushed tomatoes
- Dried rosemary or oregano → thyme or Italian seasoning
- Chicken broth → vegetable broth
- Chickpeas → white beans or cannellini beans
- Crushed tomatoes → diced tomatoes or passata
