This chickpea chicken soup is a warm, hearty bowl that delivers both protein and fiber in a single nourishing meal. Made with sautéed vegetables, tender shredded chicken, a comforting bone broth, and protein-packed chickpeas, it’s simple to prepare and satisfying any time of day.
Quick Overview
- Servings: 4
- Calories: 506
- Protein per serving: 49g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Hearty and savory
Why You’ll Love This Chickpea Chicken Soup
Soup is a comforting, efficient way to get a balanced meal. This recipe combines a flavorful bone broth base with vegetables, chickpeas, and shredded chicken for a bowl that’s both filling and nutritious. It warms you, encourages mindful eating, and is easy to adapt to anti-inflammatory or gluten-free needs.
Whether you want a quick weeknight dinner, a reheatable lunch, or a savory breakfast option, this soup fits the bill. The combination of protein from chicken and chickpeas with fiber from the legumes and vegetables makes it a nutrient-dense choice.
- Quick and easy. The recipe can be ready in about 30 minutes, which makes it ideal for busy evenings.
- Protein and fiber in one bowl. The soup pairs shredded chicken with chickpeas for satisfying protein and fiber to keep you full longer.
- Versatile meal. It works as dinner, lunch, or even a savory breakfast. The bright lemon finish and fresh parsley make it lively and nourishing.
Ingredients & Substitutions
See the recipe card below for full ingredient quantities and the step-by-step instructions.
- Ghee — or substitute avocado oil for a dairy-free option.
- Yellow onion, carrots, white sweet potato, and celery — aromatic vegetables that form the base of the soup.
- Chicken bone broth — homemade or store-bought; bone broth gives the soup depth and a rich mouthfeel.
- Chickpeas — canned, drained and rinsed, for texture and fiber.
- Chicken breast — use pre-cooked shredded chicken, rotisserie chicken, or leftover roast chicken to speed up the process.
How to Make Chickpea Chicken Soup
Follow these straightforward steps to make the soup. Full measurements and exact cooking times are in the recipe card below.
Step One. Heat the ghee in a large pot over medium heat. Add the onion and sauté 3–4 minutes until translucent. Add carrots, white sweet potato, celery, and garlic, season lightly with salt and pepper, and continue to sauté for 4–5 minutes until the vegetables begin to soften.
Step Two. Pour in the chicken bone broth, add dried herbs such as sage and thyme, and stir in the drained chickpeas. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are tender and flavors meld.
Step Three. Stir in the cooked, shredded chicken, a squeeze of fresh lemon juice, and frozen peas. Warm gently over low heat for a few minutes until the chicken and peas are heated through but still bright.
Step Four. Ladle into bowls and finish with chopped fresh parsley for color and a fresh herbal note. Serve immediately.
Tips & Tricks
- Make your own bone broth if you can. Using homemade chicken bone broth and shredded chicken from the same bird adds depth and reduces waste. If you don’t have time, quality store-bought broth works well.
- Taste and adjust seasonings as you go. Dried herbs are a good starting point, but fresh herbs or additional salt and pepper at the end will brighten the soup. Lemon juice at the finish adds a pleasant acidity that lifts the flavors.
- Swap or add vegetables. Feel free to use sweet potato, regular potato, or parsnip in place of the white sweet potato. Greens like spinach or kale can be stirred in at the end for extra nutrients.
- Make it ahead. The soup stores well in the refrigerator for 3–4 days and flavors often deepen overnight. Reheat gently, adding a splash of broth or water if it has thickened.
Other Gluten-Free Soup Recipes to Try
- Slow cooker golden chickpea and veggie soup
- Lemon turmeric chicken noodle soup
- Instant pot chicken noodle soup
If you make this Chickpea Chicken Soup, consider leaving a star rating and a comment to share how it turned out. Your feedback helps others decide if this comforting, protein-rich soup is right for them.
Ingredients
- 2 Tbsp Ghee (or avocado oil)
- ½ yellow onion, diced
- 2 carrots, peeled and diced
- 1 white sweet potato, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 6 cups chicken bone broth
- 1 tsp dried sage
- 2 tsp dried thyme
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lb cooked chicken breast, shredded
- ½ cup frozen peas
- 1 lemon, juiced
- 2 tbsp parsley, chopped, for garnish
Instructions
- In a large pot, heat the ghee over medium heat.
- Add the onion and sauté for 3–4 minutes. Add the carrots, sweet potato, celery, and garlic. Lightly season with salt and pepper and sauté 4–5 more minutes until the vegetables begin to soften.
- Pour in the chicken bone broth, add the dried sage and thyme, and stir in the chickpeas. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the vegetables are tender.
- Stir in the shredded cooked chicken, lemon juice, and frozen peas. Simmer on low for a few minutes until the chicken is warmed through and the peas are bright.
- Serve hot, topped with chopped fresh parsley.
Notes
Bone broth tip: If you have the time, make a whole chicken bone broth and use the meat from that chicken for the soup. It adds extra flavor and makes efficient use of ingredients. If not, store-bought broth and a rotisserie chicken are convenient alternatives.
Nutrition (per serving approximate): Calories: 506 kcal; Carbohydrates: 49 g; Protein: 49 g; Fat: 14 g; Fiber: 13 g; Sodium: 332 mg. All nutrition facts are estimates and will vary.