This Mediterranean Chickpea and Chicken Soup has everything I love in a cozy weeknight meal, a rich, flavorful broth, comforting warmth from the spices, and it comes together with minimal effort.
Weeknight Chicken and Chickpea Soup You'll Keep Making Again
My mother made this Mediterranean chickpea and chicken soup all winter long, and those evenings always felt slow and warm, the kind where everyone gathered around the table without rush. Now, when I make it myself, I keep those same touches: the smell, the taste, and even the way it looks bubbling gently in the pot. Every bowl brings a little bit of her winter cooking back to my table.
This Mediterranean chicken and chickpea soup is everything you could want in a homemade weeknight soup. Chicken thighs build a rich, flavorful broth, canned chickpeas keep it quick and easy, and warm spices tie everything together. It's healthful yet cozy, simple yet comforting, the kind of soup that makes any evening feel a little softer.
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🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Thighs: I like using boneless, skinless thighs because they stay juicy while cooking and pick up the smoky spices beautifully.
- Paprika and Cumin: The mix of smoked and hot paprika with a little cumin is what gives the soup its warmth and that Mediterranean depth I love.
- Vegetables: Onion, garlic, tomatoes, and red pepper build the base. Once blended, they turn into a smooth, rich broth that carries all the flavor.
- Chickpeas and Broth: Chickpeas make the soup hearty and filling, while chicken broth keeps it savory. A sprinkle of parsley at the end always brightens it up.
👩🏻🍳How to Make Mediterranean Chickpea and Chicken Soup
You can find the complete printable Mediterranean Chickpea and Chicken Soup recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season & Sear: Coat chicken pieces with flour, paprika, cumin, salt, and pepper. Sear in extra virgin olive oil until golden, then set aside.
2. Cook the Vegetables: In the same pot, cook red pepper until softened, remove, then sauté onion with salt. Deglaze with broth, stir in garlic, cumin, bay leaves, and cloves. Add tomatoes and cook until softened.
3. Simmer & Blend: Pour in broth, and simmer for 10 minutes. Remove bay leaves and blend the vegetables until smooth.
4. Simmer & Finish the Soup: Return chicken, stir in chickpeas and water, add bay leaves, and simmer 15 minutes. Add red pepper back, warm through, and garnish the Mediterranean chickpea and chicken soup with parsley.
🍽 What to Serve with Mediterranean Chickpea and Chicken Soup
This soup is perfect with crusty ciabatta or garlic bread for dipping into the broth. A fresh tomato burrata salad makes a bright side, and for dessert, creamy natillas are the perfect finish.
💭My Tips for Recipe Success
Toast the Spices: I like to let the paprika and cumin hit the heat for just a moment before adding liquid; it makes their flavor deeper and more aromatic.
Hand Blender Shortcut: I always blend the soup right in the pot with a hand blender. It saves me from cleanup and makes the base silky smooth every time.
Storage Tip: I keep leftovers of Mediterranean chickpea and chicken soup in the fridge in a sealed container for up to 3 days. The flavors meld overnight, and I honestly think it tastes even better the next day.
🍲More Soup Recipes!
Here are more of my favorite soup recipes!
Recipe
Mediterranean Chickpea and Chicken Soup
Ingredients
- 750 g Chicken Thighs - Boneless & Skinless
- 2 tablespoon Flour
- 1 teaspoon Cumin Powder
- 1 tablespoon Smoke Paprika
- 1 tablespoon Hot Paprika
- ½ teaspoon Black Pepper - Freshly ground
- 1 teaspoon Salt
- 1 Red Bell Pepper - Sliced
- 1 Yellow Onion - Chopped
- 1 teaspoon Salt
- 3 Cloves Garlic - Chopped
- 1 teaspoon Cumin Powder
- 3 Cloves
- 2 Bay Leaves
- 2 Tomatoes - Chopped
- 300 ml Chicken Broth
- 1 can Chickpeas
- 200 ml Water
- 1 tablespoon Parsley - Chopped
Instructions
- In a medium bowl, combine the flour, cumin powder, smoked paprika, hot paprika, black pepper, and salt.
- Cut the chicken thighs into pieces and coat them evenly in the seasoned flour.
- Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the sliced red pepper and cook until softened, about 4 minutes. Remove from the pot and set aside.
- Add the chicken pieces to the same pot and sear until browned on all sides, about 6-7 minutes. Transfer to a plate and set aside.
- Add the chopped onion and 1 teaspoon of salt to the pot and cook for 2 minutes. Pour in a splash of chicken broth, scraping the bottom to release any browned bits, and continue cooking until the onion is softened, about 3 minutes.
- Stir in the chopped garlic and cook for 1 minute until fragrant. Add the cumin powder and cloves, stirring briefly. Add the chopped tomatoes and cook until softened, about 6 minutes. Pour in the chicken broth and cook for 10 minutes.
- Remove the bay leaves and blend the vegetables with a hand blender until smooth.
- Return the seared chicken pieces to the pot, stir in the chickpeas and water, and add the bay leaves. Bring to a gentle simmer and cook for 15 minutes. Return the cooked red pepper to the soup and cook for 2 minutes.
- Garnish with chopped parsley before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Karen says
This Mediterranean chickpea and chicken soup looks so hearty and full of flavour, perfect comfort food for a cozy dinner!