This Mediterranean chickpea and chicken soup combines tender chicken thighs, chickpeas, and red pepper with a smooth vegetable broth flavored with smoked paprika, cumin, and whole cloves. Blending the cooked vegetables gives the broth body without cream, while the entire soup is ready in 1 hour.
Why You'll Love Mediterranean Chickpea and Chicken Soup
- A Smooth Vegetable Broth: Blending the onion, garlic, and tomatoes creates a rich base without adding cream.
- A Complete One-Pot Dinner: Chicken thighs and chickpeas make every bowl substantial enough for a main meal.
- Layers of Warm Spice: Smoked paprika, hot paprika, cumin and whole cloves give the soup depth without overpowering the other ingredients.
- Even Better the Next Day: The spices have more time to settle into the broth while the soup rests in the refrigerator.
My mother made this soup throughout the winter, and I still associate it with those slow evenings when everyone gathered around the table without rushing. I make it now with the same combination of chicken, chickpeas, and warm spices because it brings that familiar feeling back with every bowl. My Greek lemon chicken soup is brighter and lighter, while my chicken noodle soup is more familiar and traditional, but this is the one that reminds me most of my mother's winter cooking.
What I enjoy most about this Mediterranean chicken chickpea soup is the contrast between the smooth broth and the pieces of chicken, chickpeas, and red pepper. Browning the seasoned chicken leaves flavorful bits in the pot, and deglazing lifts them into the vegetable base before it is blended. The paprika adds smokiness, the whole cloves bring warmth, and returning the red pepper near the end prevents it from disappearing into the broth. It has the comforting chickpeas I love in my Spanish chickpea and spinach stew with the paprika warmth that also makes my Spanish garlic soup so satisfying on a cold evening.
Key Ingredients in Mediterranean Chickpea and Chicken Soup
You will find the exact measurements in the recipe card, but these are the ingredients that shape the soup.
- Chicken Thighs: I prefer boneless, skinless chicken thighs because they stay tender during simmering and absorb the smoky spices beautifully.
- Chickpeas: Chickpeas make the soup hearty without overwhelming the chicken. I add them near the end so they stay plump and hold their shape.
- Paprika, Cumin and Whole Cloves: The combination of smoked paprika, hot paprika and cumin gives the broth its warmth, while the whole cloves add a deeper background flavor.
- Vegetables and Chicken Broth: Onion, garlic, and tomatoes form the base of the soup. Once I blend them with the chicken broth, they create the smooth, rich texture that makes this recipe different.
How to Make Mediterranean Chickpea and Chicken Soup
You will find the complete printable recipe with measurements below, but here is a quick overview of the method.
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 for 15 minutes. Add red pepper back, warm through, and garnish the Mediterranean chickpea and chicken soup with parsley.
Tips for Mediterranean Chickpea and Chicken Soup
Cut the Chicken Evenly: I cut the chicken thighs into similar-size pieces so they brown evenly and finish cooking at the same time.
Let the Tomatoes Soften: I give the tomatoes enough time to break down before adding the broth. This helps create a smoother vegetable base when blended.
Keep the Red Pepper Aside: Returning the red pepper near the end prevents it from becoming too soft and keeps the slices visible in the finished soup.
Make It Ahead: I think this soup tastes even better the following day because the paprika, cumin, and cloves have more time to settle into the broth.
Storage
I keep leftover Mediterranean chickpea and chicken soup in a sealed container in the refrigerator for up to 3 days. The spices settle into the blended broth overnight, and I think the soup tastes even better the following day.
What to Serve With Mediterranean Chickpea and Chicken Soup
I like serving this soup with homemade ciabatta bread or crisp garlic sourdough toast for dipping into the smooth broth. A tomato burrata salad adds a cooler, lighter contrast alongside the warm chicken and chickpeas.
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Recipe
Mediterranean Chickpea and Chicken Soup
Ingredients
- 750 g boneless skinless chicken thighs
- 2 tablespoon flour
- 2 teaspoon ground cumin - divided
- 1 tablespoon smoke paprika
- 1 tablespoon hot paprika
- ½ teaspoon freshly ground black pepper
- 2 teaspoon salt - divided
- 2 tablespoon extra virgin olive oil
- 1 red bell pepper - sliced
- 1 yellow onion - chopped
- 3 cloves garlic - chopped
- 3 whole cloves
- 2 bay leaves
- 2 tomatoes - chopped
- 300 ml chicken broth
- 1 can chickpeas
- 200 ml water
- 1 tablespoon chopped fresh parsley
Instructions
- Cut 750 g boneless skinless chicken thighs into bite-size pieces. In a medium bowl, combine 2 tbsp flour, 1 tsp Ground Cumin, 1 tbsp smoke paprika, 1 tbsp hot paprika, ½ tsp freshly ground black pepper, and 1 tsp salt. Add the chicken and coat it evenly.
- Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 red bell pepper, sliced, and cook for 4 minutes, until softened. Transfer it to a plate.
- Add the coated chicken to the same pot and sear for 6-7 minutes, turning until browned on all sides. Transfer the chicken to the plate with the red pepper.
- Add 1 yellow onion, chopped, and the remaining 1 tsp salt to the pot. Cook for 2 minutes, then add a small amount from the 300 ml chicken broth and scrape up the browned bits. Continue cooking for 3 minutes, until the onion softens.
- Stir in 3 cloves garlic , chopped, the remaining 1 tsp Ground Cumin, 3 whole cloves, and 2 bay leaves. Cook for 1 minute, then add 2 tomatoes, chopped, and cook for 6 minutes. Pour in the remaining chicken broth and simmer for 10 minutes.
- Remove the 2 bay leaves and set them aside. Blend the vegetables directly in the pot with a hand blender until the broth is smooth.
- Return the browned chicken and the 2 bay leaves to the pot. Stir in 1 can chickpeas and 200 ml water. Simmer gently for 15 minutes, then return the cooked red pepper and cook for another 2 minutes.
- Check that the chicken has reached an internal temperature of 165°F (74°C). Discard the bay leaves and serve the Mediterranean chickpea and chicken soup garnished with 1 tbsp chopped fresh parsley.
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!