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4.9 from 27 votes

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 servings
Calories: 193 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add mushrooms and sauté for about 2 minutes. Stir intermittently.
  3. Add the garlic and sauté for another 1 minute. Stir nearly constantly.
  4. 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.
  5. Add the kale, lemon juice, and boil 1 to 2 minutes, or until kale has wilted.
  6. 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.
  • Note: Recipe is adapted from
  • Easy 30-Minute Kale and White Bean Chicken Soup
  • .

Nutrition Information

Serving 1 Calories 193kcal (10%) Carbohydrates 16g (5%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.001g Cholesterol 21mg (7%) Sodium 318mg (13%) Potassium 452mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 908IU (18%) Vitamin C 10mg (11%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 193

% Daily Value*

Serving 1
Calories 193kcal 10%
Carbohydrates 16g 5%
Protein 15g 30%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.001g 0%
Cholesterol 21mg 7%
Sodium 318mg 13%
Potassium 452mg 10%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 908IU 18%
Vitamin C 10mg 11%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.