Lemon Chicken Chickpea Soup Recipe
Zesty, comforting soup with tender chicken, creamy chickpeas, and bright lemon. A cozy one-pot meal ready fast.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 0.75 cup celery, diced
- 1 tbsp garlic, minced
- 1 lb boneless skinless chicken thighs, cut bite-size
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 0.5 tsp ground turmeric optional
- 6 cup low-sodium chicken broth
- 2 cup canned chickpeas, drained and rinsed
- 0.25 cup fresh lemon juice
- 1 tsp lemon zest
- 0.25 cup fresh parsley, chopped
- 2 cup baby spinach optional
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Soften the onion, carrots, and celery with a pinch of salt for 5–7 minutes, stirring occasionally.
- Stir in the garlic, oregano, cumin, and turmeric. Cook until fragrant, about 1 minute.
- Add the chicken and cook, stirring, until lightly opaque on the outside, 3–4 minutes.
- Pour in the broth. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
- Stir in the chickpeas and cook 5 minutes more to warm through.
- Off the heat, add lemon juice and zest. Season with salt, black pepper, and red pepper flakes to taste.
- Fold in parsley and spinach until the greens wilt. Rest 2 minutes, then ladle into bowls.
Notes
Variation: Stir in 1/2 cup uncooked orzo during the simmer, adding extra broth as needed. Swap parsley for dill for a more citrusy, Mediterranean vibe. For convenience, use shredded rotisserie chicken and simmer 10 minutes less.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Add fresh lemon and herbs after reheating to brighten flavors.
This recipe is an original creation inspired by classic Lemon Chicken Chickpea Soup Recipe flavors. All ingredient ratios and instructions are independently developed.