If you’re looking for a soup that’s packed with bright, comforting flavors but still feels nourishing and wholesome, let me introduce you to my favorite Lemon Chicken Chickpea Soup Recipe. This soup has this magical way of warming you up from the inside out, with tender chicken, hearty chickpeas, and a zesty lemon punch that just wakes up your taste buds. I love this recipe because it’s both satisfying and refreshing — perfect for those cozy nights when you want something that feels a little special but is actually pretty simple to pull together.
When I first tried this Lemon Chicken Chickpea Soup Recipe, I was amazed at how the turmeric and cumin add a gentle earthiness that pairs beautifully with the lemon juice and zest’s brightness. The basmati rice makes it filling without being heavy, and the fresh herbs at the end add a lovely, fresh finish. Whether you’re serving it on a chilly evening or bringing it to a casual dinner party, this soup never fails to impress and comfort my family — I’m sure you’ll love it just as much as I do!
Why You’ll Love This Recipe
- Bright and Comforting: The lemon zest and juice add a fresh zing that lifts the warm spices beautifully.
- Simple Ingredients, Big Flavor: You don’t need anything fancy — pantry staples come together for a cozy, flavorful meal.
- Hearty and Nourishing: Chickpeas and chicken provide satisfying protein and fiber to keep you energized.
- One-Pot Wonder: Minimal cleanup and easy steps make this a weeknight go-to without sacrificing flavor.
Ingredients You’ll Need
Each ingredient in this Lemon Chicken Chickpea Soup Recipe plays a role in balancing savory warmth with bright freshness — and they’re all easy to find. I always recommend using good-quality chicken stock and fresh lemon zest for the best flavor.
- Boneless skinless chicken thighs: I prefer thighs for juiciness and flavor over chicken breasts.
- Salt: Use kosher salt if possible; it’s easier to control the seasoning.
- Ground turmeric and ground cumin: These spices add that gorgeous golden color and warm aroma typical of Moroccan-inspired dishes.
- Ground black pepper: Freshly ground is best to brighten the soup.
- Extra virgin olive oil: Use a good-quality one — it adds richness when browning the chicken and veggies.
- Onion and celery: Classic soup base flavors that build depth.
- Garlic and fresh ginger: Add aromatics with a little spicy warmth.
- Bay leaves: Essential for subtle herbal notes simmered into the broth.
- Chicken stock: Homemade or low-sodium store-bought works great for control over saltiness.
- Lemon zest and lemon juice: Key ingredients for that bright lemon flavor that defines this soup.
- Basmati rice: Cooks fluffy and soaks up the soup flavors nicely.
- Chickpeas (canned or cooked): Adds protein and texture to make the soup hearty.
- Cilantro or parsley: Fresh herbs for garnish and a lovely burst of color.
Variations
I love making this Lemon Chicken Chickpea Soup Recipe my own by switching up ingredients to fit what I have on hand or my family’s tastes. Don’t be afraid to customize it—this soup is forgiving and adapts well!
- Variation: Swap chicken thighs for boneless chicken breasts if you prefer leaner meat, but keep an eye on cooking time as breasts cook faster.
- Vegetarian Option: Skip the chicken and double the chickpeas, adding extra veggies like carrots and spinach for a hearty meatless version.
- Spice It Up: Add a pinch of red pepper flakes or harissa paste for a spicy kick that my family adores.
- Grain Swap: Use quinoa or pearl barley instead of basmati rice for a different texture and nutritional boost.
How to Make Lemon Chicken Chickpea Soup Recipe
Step 1: Coat the chicken with spices
Start by whisking together salt, turmeric, cumin, and black pepper in a medium bowl. Add your chicken pieces and toss them well to coat evenly. I find that seasoning the chicken early infuses every bite with flavor, so be generous when coating. This is where the warming Moroccan-inspired spices begin their magic.
Step 2: Brown the chicken
Heat the olive oil in a large, heavy-bottomed soup pot over medium-high heat. Add the spiced chicken pieces and brown them lightly on all sides—it usually takes about 5 to 7 minutes. Browning adds depth and texture, so don’t rush this step! Once browned, remove the chicken and set it aside. The pot will already be flavorful for the veggies.
Step 3: Sauté the aromatics
In the same pot, add chopped onion and celery and cook until they start to brown, about 5 to 6 minutes. Then stir in the minced garlic and grated ginger and sauté for another minute. This combination creates a wonderfully fragrant base that complements the spices on the chicken perfectly. Try not to let garlic burn—it only takes a minute and you can reduce the heat if needed.
Step 4: Simmer the broth with chicken
Add the browned chicken back into the pot, along with the chicken stock, bay leaves, and lemon zest strips. Bring everything to a simmer and let it gently bubble for about 15 minutes. This step lets the flavors marry and the chicken cook through. You’ll notice the broth turning golden and smelling fantastic!
Step 5: Add rice, chickpeas, and lemon juice
Next, stir in basmati rice, chickpeas, and fresh lemon juice. Bring the soup back to a simmer and cook for about 20 minutes until the rice is tender. This part is all about achieving that perfect balance—the rice should soak up the lemony broth without getting mushy. Keep the heat steady so the rice cooks evenly.
Step 6: Final seasoning and garnish
Before serving, remove the bay leaves and lemon zest strips, then taste your soup and add salt and pepper as needed. Finally, sprinkle fresh cilantro or parsley on top for a burst of freshness and color. You’ll find this final step elevates the soup and brings in that lovely herbal brightness.
Pro Tips for Making Lemon Chicken Chickpea Soup Recipe
- Toast the spices first: For even deeper flavor, light toast your ground spices in the dry pot before adding oil and chicken—it wakes them up wonderfully.
- Don’t skip browning: Taking the time to brown the chicken and veggies adds layers of flavor you just can’t get with skipping this step.
- Use fresh lemon zest: The lemon zest strips provide subtle citrus oils—don’t just rely on lemon juice alone for that bright, fresh aroma.
- Adjust rice cooking time: If using a different grain, adapt the simmering time so everything cooks perfectly without turning mushy.
How to Serve Lemon Chicken Chickpea Soup Recipe
Garnishes
I love finishing this soup with a generous sprinkle of fresh cilantro because it adds a fresh, herbal kick that contrasts beautifully with the warm spices. Parsley works wonderfully too if cilantro isn’t your thing. Sometimes I also drizzle a little extra lemon juice on top just before serving to amp up the brightness even more.
Side Dishes
This soup pairs wonderfully with warm pita bread or crusty baguette to sop up every delicious drop. My family also loves simple roasted vegetables or a fresh green salad on the side to balance the meal.
Creative Ways to Present
For special occasions, I like serving the Lemon Chicken Chickpea Soup Recipe in pretty bowls with a swirl of yogurt or a sprinkle of toasted pine nuts on top. It makes it feel a bit more elegant but stays cozy and approachable. You can also add a wedge of lemon on the side for guests to freshen their soup as they like.
Make Ahead and Storage
Storing Leftovers
I store leftover Lemon Chicken Chickpea Soup in airtight containers in the fridge for up to 3 days. I like to let it cool completely before sealing it to keep it fresh. The flavors actually deepen after a day, so leftovers are often even better.
Freezing
This soup freezes really well, which is perfect for busy weeks. I freeze it in portion-sized containers or freezer bags and it holds up beautifully for up to 3 months. When freezing, I usually leave the rice a little undercooked so it doesn’t get too soft upon reheating.
Reheating
To reheat, warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If it seems a bit thick after refrigeration, just add a splash of water or stock to loosen it up. A fresh squeeze of lemon juice after reheating brightens the flavors as if it were freshly made.
FAQs
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Can I make this Lemon Chicken Chickpea Soup Recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the aromatics first on the stove, then transfer everything to your slow cooker with the stock, spices, and lemon zest. Cook on low for 4-6 hours or high for 2-3 hours, adding rice during the last 30 minutes. This method is convenient for set-it-and-forget-it meals.
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Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they cook faster and can dry out if overcooked. I recommend adding breasts later in the simmering process and checking for doneness frequently to keep the meat tender.
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Is this soup gluten-free?
The recipe is gluten-free as long as you use gluten-free chicken stock and the rice. It’s naturally hearty and satisfying without any wheat ingredients.
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Can I make this recipe vegan?
Definitely! Replace chicken with extra chickpeas and vegetables, use vegetable stock, and consider adding some smoked paprika and a touch of turmeric for a rich flavor profile. This way, you keep the spirit of the soup vibrant and nourishing.
Final Thoughts
This Lemon Chicken Chickpea Soup Recipe is truly a keeper — it’s become one of my go-to dishes when I want something both comforting and bright. Every time I make it, I’m reminded of how a few simple, fresh ingredients can come together to create something truly special. I hope you’ll give it a try soon and enjoy it as much as my family and I do. It’s the kind of soup that feels like a warm hug in a bowl—perfect to share or savor solo!
Print
Lemon Chicken Chickpea Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
Lemon Chicken Chickpea Soup is a vibrant Moroccan-inspired dish combining tender spiced chicken thighs, nutty chickpeas, fragrant basmati rice, and a bright lemony finish. This hearty and flavorful soup is both comforting and nutritious, perfect for warming up on a chilly day.
Ingredients
Chicken and Spices
- 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped (about 1/3 cup)
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1 teaspoon grated fresh ginger (or powdered ginger)
- 2 bay leaves
Soup Base and Add-ins
- 6 cups chicken stock
- 2-3 strips lemon zest from one lemon
- 2 tablespoons lemon juice
- 1/3 cup basmati rice
- 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
Garnish
- Cilantro or parsley for garnish
Instructions
- Coat the chicken pieces with the spices: In a medium bowl, whisk together salt, turmeric, cumin, and black pepper. Add the chicken pieces and toss until they are evenly coated with the spice mixture.
- Brown the chicken in olive oil: Heat the olive oil in a large, thick-bottomed soup pot over medium-high heat. Add the spiced chicken pieces and brown lightly on all sides, about 5 to 7 minutes total. Once browned, remove the chicken from the pot and set aside in a bowl.
- Sauté the onions, celery, garlic, and ginger: In the same pot, add the chopped onion and celery. Sauté until lightly browned and softened, about 5 to 6 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute to release their aromas.
- Add the chicken, stock, bay leaves, and lemon zest strips, then simmer: Return the browned chicken to the pot. Add the chicken stock, bay leaves, and lemon zest strips. Bring the mixture to a gentle simmer, then cover and let simmer for 15 minutes to meld the flavors.
- Add the rice, chickpeas, and lemon juice, then simmer further: Stir in the basmati rice, chickpeas, and fresh lemon juice. Continue to simmer the soup uncovered for another 20 minutes until the rice is tender and fully cooked.
- Finish and season: Remove and discard the bay leaves and lemon zest strips. Taste the soup and adjust salt and pepper as needed. Garnish with freshly chopped cilantro or parsley before serving.
Notes
- This delicious Moroccan-inspired soup brings bright, warm flavors ideal for cold winter days.
- You can substitute chickpeas with other beans if preferred.
- For extra heat, add a pinch of chili flakes during the sautéing step.
- Use fresh lemon zest and juice for the best citrus brightness.
- Serve with crusty bread or flatbread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 426 kcal
- Sugar: 10 g
- Sodium: 1049 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 122 mg
