Chicken and Chickpea Soup
😍🧡🎉 Healthy yet hearty and ready in 30 minutes, this EASY chicken chickpea soup is perfect for chilly weather! Complete with juicy shredded chicken, mushrooms, tender chickpeas, zucchini, and kale for a green pop in this noodle-free family favorite!
Servings: 10 servings
Calories: 193cal
Equipment
- 1 Large Dutch Oven or Stockpot
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced small
- 6 to 8 ounces portabello mushrooms sliced
- 3 to 5 cloves garlic finely chopped
- 64 ounces reduced sodium chicken broth I used chicken bone broth
- 2 cups cooked shredded chicken
- one 15-ounce can chickpeas beans drained and rinsed (I use low or no salt added)
- 1 medium zucchini diced into bite-sized pieces
- 1 t 2 teaspoons cumin or to taste
- 1 to 2 teaspoons dried coriander or to taste
- Red chili flakes optional and to taste
- Cayenne pepper optional and to taste
- 1 to 2 teaspoons kosher salt plus more to taste if desired
- 1 teaspoon freshly ground black pepper or to taste
- leaves from 6 to 8 large stalks of kale torn into bite-sized pieces (discard the center thick rib)
- 1 tablespoon lemon juice brightens up the flavor
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 5 minutes, or until onion begins to soften. Stir intermittently.
- Add mushrooms and sauté for about 2 minutes. Stir intermittently.
- Add the garlic and sauté for another 1 minute. Stir nearly constantly.
- Add the chicken broth or bone broth, shredded chicken, beans, zucchini, cumin, coriander, optional chili and cayenne* (See Notes), salt and pepper to taste, and boil about 10 minutes, or until chicken is warmed through. Tip - At any time, if the overall liquid level is lower than you like and you prefer more broth in your soup, adding a cup or two of water is okay because at the end you will adjust the salt level.
- Add the kale, lemon juice, and boil 1 to 2 minutes, or until kale has wilted.
- Taste soup and add additional salt or spices, if desired, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Serve immediately. Soup will keep airtight in the fridge for up to 7 days or in the freezer for up to 4 months.
Notes
*The chili flakes and cayenne do not make the soup spicy. Rather, they give it depth of flavor and a bit of a boost and intrigue without adding heat. However, omit if desired.
Note: Recipe is adapted from Easy 30-Minute Kale and White Bean Chicken Soup.
Nutrition
Serving: 1 | Calories: 193cal | Carbohydrates: 16g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 318mg | Potassium: 452mg | Fiber: 4g | Sugar: 3g | Vitamin A: 908IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
