Name: Lemony Chicken Chickpea Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 ¼ lbs boneless skinless chicken thighs (cut into 1-inch pieces); 1 tsp salt; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp ground black pepper; 2 tbs extra-virgin olive oil; 1 medium onion (chopped (about 1 ½ c)); 1 celery rib (chopped (about ⅓ c)); 4 cloves garlic (minced (about 1 ½ tbs)); 1 tsp fresh ginger (grated (or ½ tsp ground ginger)); 2 bay leaves; 6 c chicken stock; 2 –3 strips lemon zest (from 1 lemon); 2 tbs fresh lemon juice; ⅓ c basmati rice; 1 15 oz can chickpeas (drained and rinsed, or 1 ½ c cooked chickpeas); Salt and pepper (to taste); Fresh cilantro or parsley (for garnish)

A bright, cozy bowl made with chicken, chickpeas, lemon, and rice — this Lemony Chicken Chickpea Soup tastes like sunshine on a cloudy day.

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A few winters ago, I found myself in one of those moods — you know the kind. The sky was gray, the air was biting, and I was scrolling through my phone pretending to be productive when really, I was just hungry and uninspired. There was leftover chicken in the fridge, a dusty can of chickpeas in the pantry, and one wrinkled lemon that had somehow survived three grocery hauls. I looked at it all and thought, Okay, let’s just throw this together and see what happens.

I didn’t have high hopes, honestly. But about half an hour later, the whole kitchen smelled like golden turmeric and toasted cumin — and when I finally sat down with a steaming bowl of what became this Lemony Chicken Chickpea Soup, I swear the first spoonful made everything feel lighter. Like someone cracked open a window and let the sun in.

It reminded me of the trip I took to Morocco a few years ago. There was this little café in Marrakech that served soup in handmade bowls with lemon wedges on the side. The owner, a woman in her 60s with the most beautiful laugh, told me that every pot of soup needs “a little sparkle.” She meant lemon. And she was right.

Now, whenever the weather’s gloomy or I’m feeling stuck, this is my go-to — not just because it tastes good (it does), but because it feels like hitting the reset button on a bad day.

Why You’ll Love This Lemony Chicken Chickpea Soup Recipe?

There’s something magical about this one. It’s not your average chicken soup — it’s brighter, cozier, maybe even a little mischievous. It’s like the extroverted cousin of classic chicken noodle, the one who wears colorful scarves and tells funny stories at family dinners.

Here’s why I think you’ll love it:

It’s bright and golden. The lemon doesn’t just add flavor; it adds mood.
It’s filling but light. The chickpeas and rice make it hearty, but you won’t need a nap afterward.
It’s low effort. Everything happens in one pot — which, let’s be honest, is what dreams are made of.
It’s flexible. You can swap ingredients depending on what’s in your fridge, and it still works.

If I had to describe it in one sentence? It’s comfort food with a twist — familiar, but with that little spark of something new.

Ingredient Notes:

Let’s break down what makes this bowl of Lemony Chicken Chickpea Soup so special.

Chicken thighs: I use thighs because they stay juicy and tender, even after simmering. Breasts can work too, but they sometimes dry out — and this soup deserves better.
Turmeric & cumin: These give the soup its gorgeous golden color and a gentle earthiness that balances the lemon perfectly.
Chickpeas: They make the soup feel substantial without weighing it down. Plus, they soak up all the flavors in the broth.
Lemon zest & juice: The secret weapon. It’s the difference between “good soup” and “can I have seconds?”
Garlic & ginger: A one-two punch of flavor and warmth. I never measure these exactly, and honestly, I don’t think you should either.
Basmati rice: Adds body and comfort. Think of it as the cozy blanket that holds everything together.
Cilantro or parsley: The finishing touch — fresh, fragrant, and just fancy enough to make it look like you planned this meal all along.

How To Make Lemony Chicken Chickpea Soup?

Step 1: Season the chicken.
Mix salt, turmeric, cumin, and black pepper in a bowl, then toss your chicken pieces in it. They’ll turn beautifully yellow — like sunshine in raw form.

Step 2: Brown the chicken.
Heat olive oil in a big soup pot, drop the chicken in, and let it sizzle until it’s golden. It doesn’t need to cook all the way through yet — just get a little color on it. Then scoop it out and set it aside.

Step 3: Sauté the veggies.
Throw in your chopped onion and celery. Let them cook until they soften and smell amazing. Add garlic and ginger, and give them a quick minute to bloom. This is when your kitchen starts to smell like a tiny spice market.

Step 4: Build the broth.
Pour in the chicken stock, toss in the bay leaves and lemon zest, and return the chicken to the pot. Bring everything to a simmer and just let it hang out for about 15 minutes. It’s low effort — you can scroll through TikTok or fold that laundry pile you’ve been ignoring.

Step 5: Add the rice, chickpeas, and lemon juice.
This is where the magic really happens. The rice softens, the chickpeas soak up all that flavor, and the lemon juice brightens the whole thing. Let it cook for about 20 minutes, stirring occasionally so nothing sticks.

Step 6: Taste and finish.
Fish out the bay leaves and lemon zest, then taste the broth. If you think, “hmm, it could use a little something,” it’s probably salt or another squeeze of lemon. Serve it hot, garnished with cilantro or parsley.

There’s this moment when you take the first spoonful — it’s hot and tangy, with just enough warmth from the spices — and you’ll catch yourself thinking, wow, I needed this.

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Storage Options:

Here’s the thing about this soup: it’s even better the next day. The flavors get deeper, the lemon mellows out, and the broth becomes richer.

If you’ve got leftovers (lucky you), store them in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth — the rice likes to soak up the liquid overnight.

It freezes well too. I like freezing it in single portions so I can grab one when life gets chaotic and I just want dinner without thinking.

Variations and Substitutions:

The beauty of this recipe is that it forgives and adapts. I’ve changed it up so many times depending on what I had — and honestly, it’s hard to mess up.

Vegetarian version: Skip the chicken and use veggie broth. Add more chickpeas or some lentils.
Add greens: Spinach, kale, or chard all work beautifully.
No rice? Try orzo, couscous, or even quinoa.
Feeling indulgent? Stir in a bit of coconut milk at the end — it adds a lovely creaminess.
Like it spicy? Sprinkle in some chili flakes or a spoon of harissa for heat.

It’s the kind of soup that grows with you.

What to Serve with Lemony Chicken Chickpea Soup?

You can totally eat this soup on its own (I usually do, standing over the stove), but if you want to make it a meal, here are a few ideas:

Crusty bread or pita: Because dunking bread into soup is a universal love language.
Simple salad: Something crisp and citrusy to balance the warmth.
Roasted veggies: Sweet potatoes, carrots, or cauliflower go great on the side.
White wine or mint tea: Depending on your vibe.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?
Totally. Just don’t overcook it or it’ll get dry.

Can I make it ahead?
Yes, and honestly, it’s better that way. The lemon and spices have time to get to know each other.

Can I skip the rice?
Sure. It’ll be a little lighter, more like a broth-based soup. Maybe add a few extra chickpeas to make up for it.

Every time I make this Lemony Chicken Chickpea Soup, it reminds me that comfort doesn’t have to be complicated. You don’t need fancy ingredients or perfect timing — just a pot, a spoon, and a little bit of patience.

And maybe that’s why I love it so much. It’s the kind of meal that meets you where you are — tired, hopeful, hungry, or all three.

So go ahead, grab that lemon, and make it happen. And if you find yourself standing over the stove, tasting it straight from the ladle… well, welcome to the club.

< Remember it later! >

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!

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