This cozy Chicken Chickpea Soup is packed with homemade broth, tender chicken, chickpeas, veggies, and pasta—perfect for any season!
You know that moment when you open the fridge and just stare, hoping dinner will magically appear? That was me a few weeks ago. I had a can of chickpeas, some slightly wilted spinach, and a whole chicken I forgot I’d defrosted. The kids were getting hangry, and takeout was not in the budget. So, I thought, “Alright, soup it is.”
But here’s the thing—I didn’t just make soup. I made something that tasted like it came from my favorite little café downtown. You know, the one with the mismatched chairs and overpriced lattes? This Chicken Chickpea Soup hit all the right notes: hearty, flavorful, and, dare I say, a little fancy? Now it’s on repeat in my house, especially when the weather’s cold, or someone’s under the weather (or when I just need an easy win).
Why You’ll Love This Chicken Chickpea Soup Recipe?
Why should you give this recipe a shot? Let me count the ways:
- Homemade Broth Magic: Sure, you could use store-bought, but making your own broth takes this soup to a whole new level. Trust me—it’s worth it.
- Healthy Comfort Food: Packed with protein from chicken and chickpeas, plus veggies and greens, it’s both hearty and good for you.
- Totally Customizable: Don’t have spinach? Use kale. No pasta? Try rice or skip it entirely. This soup’s flexible like that.
- Meal Prep Champion: It tastes even better the next day, so double the recipe and save yourself some cooking later in the week.
- Cozy Vibes in a Bowl: It’s the soup equivalent of fuzzy socks and a good book.
Ingredient Notes:
Let’s talk about what makes this soup special:
- Whole Chicken: Don’t let this intimidate you. Simmering a whole chicken gives you a broth that’s rich and golden, and the leftover meat is perfect for the soup.
- Chickpeas: These little gems add creaminess and a nutty flavor without overpowering the soup. Canned chickpeas make life easier, but dried ones work too if you plan ahead.
- Spinach or Kale: Spinach wilts beautifully, while kale holds up better in leftovers. Use whatever green you’ve got on hand—this soup isn’t picky.
- Elbow Macaroni: Adds just enough starch to make the soup extra comforting. Don’t have macaroni? Any small pasta shape will do.
- Paprika: Adds a warm, smoky undertone. I like to use a mix of regular and smoked paprika—it’s a little extra, but so worth it.
Pro Tip: When making the broth, don’t rush. Let it simmer low and slow. Think of it as giving the chicken a long, luxurious bath—it deserves it.
How To Make Chicken Chickpea Soup?
Making this soup is like building a symphony—every step adds a new layer of flavor. Here’s how to do it:
- Make the Broth:
Toss your whole chicken into a big pot and cover it with water (not too much, just 1–2 inches over the top). Add carrots, celery, onion, garlic, and a good pinch of salt. Bring it to a boil, then reduce the heat to a simmer. Let it do its thing for 1–2 hours, skimming off any foam that rises to the top.Once it’s done, remove the chicken and let it cool. Keep the broth simmering for another 20 minutes—it’ll get richer and more concentrated. - Shred the Chicken:
When the chicken’s cool enough to handle, remove the skin (unless you’re into that crispy vibe) and shred the meat into bite-sized pieces. Save the bones if you’re planning to make more stock later. - Strain the Broth:
Pour the broth through a fine sieve into a bowl. Discard the solids—they’ve done their job. Wipe out the pot because we’re about to get cooking! - Build the Soup Base:
Heat some oil in the pot and sauté your onions, carrots, and celery for about 5–7 minutes. Sprinkle in paprika, crushed red pepper, salt, and pepper. That smell? Pure magic. - Combine and Simmer:
Add the shredded chicken and chickpeas to the pot, then pour in your gorgeous, golden broth. If it doesn’t cover everything, top it off with a little water. Let it simmer for 15–20 minutes until the veggies are tender. - Add Pasta and Greens:
Bring the soup to a gentle boil and stir in the macaroni. Cook until it’s al dente—nobody likes mushy pasta! Then, lower the heat and toss in your spinach or kale. It’ll wilt in just a few minutes. - Serve It Up:
Ladle the soup into bowls, grab a spoon, and enjoy. Bonus points if you’ve got crusty bread for dipping.
Storage Options:
Got leftovers? Lucky you. Here’s how to keep them:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 4 days. If you used pasta, consider cooking it separately and adding it when reheating to keep it from soaking up all the broth.
- Freeze: Let the soup cool completely, then freeze it in individual portions. It’ll keep for up to 3 months, and reheating is a breeze.
Variations and Substitutions:
This soup is flexible—think of it as your kitchen’s best friend:
- Greens: Don’t love spinach? Try arugula, Swiss chard, or even bok choy.
- Grain-Free: Skip the pasta and add quinoa, barley, or extra chickpeas.
- Veggie Boost: Sweet potatoes, zucchini, or green beans would be amazing here.
- Spice Lovers: Add a dash of cayenne or top your bowl with chili oil.
What to Serve with Chicken Chickpea Soup?
This soup is delicious on its own, but the right side can make it unforgettable:
- Crusty Bread: Perfect for soaking up that delicious broth.
- Grilled Cheese: Because who doesn’t love melted cheese with soup?
- Side Salad: Something crisp and fresh balances the hearty soup perfectly.
Frequently Asked Questions:
Can I use rotisserie chicken instead of making my own broth?
Yes! While homemade broth is unbeatable, rotisserie chicken and store-bought stock are great time-savers.
How can I make it gluten-free?
Just swap the pasta for gluten-free noodles, rice, or even spiralized zucchini. Check your chickpeas and paprika to ensure they’re gluten-free too.
Does it freeze well?
It sure does! Just portion it out and freeze without the pasta, so it doesn’t get mushy when reheated.
That’s it—a soup that’s as easy to make as it is comforting to eat. Try it out, and let me know what you think. Who knows? It might just become your new favorite!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Chickpea Soup
Ingredients
For the Broth:
- 3- pound whole chicken giblets reserved for another use
- 3 carrots cut into thirds
- 3 celery ribs cut into thirds
- 1 large yellow onion quartered
- 1 head garlic halved crosswise
- Salt to taste
- Water
For the Soup:
- 1 tbsp neutral oil e.g., vegetable or canola oil
- 1 yellow onion peeled and diced
- 3 carrots peeled and sliced into thick rounds
- 3 celery ribs trimmed and diced
- 1 tbsp paprika optional: substitute half with smoked paprika
- Crushed red pepper to taste
- 2 15 oz cans chickpeas, drained
- ½ cup elbow macaroni
- 5 oz baby spinach or Lacinato kale
- Salt and black pepper to taste
Instructions
Prepare the Broth:
- Place the whole chicken in a large stockpot and cover with water, ensuring the water level is 1–2 inches above the chicken. Add the carrots, celery, onion, and garlic. Season generously with salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 1–2 hours, skimming any foam or impurities from the surface.
- Once cooked, carefully remove the chicken from the pot and transfer it to a bowl to cool. Continue simmering the broth for an additional 20 minutes to concentrate its flavor.
Prepare the Chicken:
- Once the chicken is cool enough to handle, remove and discard the skin. Shred the meat into bite-sized pieces, discarding the bones or reserving them for future stock. Set the chicken aside.
Strain the Broth:
- Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Clean the stockpot to remove any remaining debris and return it to the stove.
Cook the Soup Base:
- Heat the neutral oil in the cleaned stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened. Season with salt, black pepper, paprika, and crushed red pepper. Cook for an additional minute to release the spices’ aroma.
Combine Ingredients:
- Add the shredded chicken and drained chickpeas to the pot. Pour in the prepared broth, ensuring the ingredients are fully submerged. If necessary, supplement with additional water. Taste and adjust the seasoning as needed. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 15–20 minutes, or until the carrots are tender.
Add Pasta and Greens:
- Increase the heat to bring the soup back to a boil. Stir in the elbow macaroni and cook for 8–10 minutes, or until the pasta is al dente. Reduce the heat to low and gently stir in the spinach or kale, allowing it to wilt for 3–4 minutes.
Serve:
- Ladle the soup into bowls and serve immediately. For added comfort, pair with crusty bread or a fresh side salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
