Go Back
–+ servings

Healthy Chicken and Chickpea Soup with Vegetables

A 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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 3 tablespoons Olive Oil
  • 1 large Yellow Onion diced small
  • 7 ounces Portobello Mushrooms sliced (range 6 to 8 ounces)
  • 4 cloves Garlic finely chopped (range 3 to 5 cloves)
  • 64 ounces Reduced Sodium Chicken Broth or chicken bone broth
  • 2 cups Cooked Shredded Chicken
  • 15 ounce can Chickpeas Beans drained and rinsed (low or no salt added)
  • 1 medium Zucchini diced into bite-sized pieces
  • 1.5 teaspoons Cumin range 1 to 2 teaspoons, or to taste
  • 1.5 teaspoons Dried Coriander range 1 to 2 teaspoons, or to taste
  • 0.25 teaspoon Red Chili Flakes Optional, to taste
  • 0.125 teaspoon Cayenne Pepper Optional, to taste
  • 1.5 teaspoons Kosher Salt range 1 to 2 teaspoons, plus more to taste if desired
  • 1 teaspoon Freshly Ground Black Pepper or to taste
  • 6 stalks Kale Leaves Torn into bite-sized pieces (discard the center thick rib). Range 6 to 8 stalks.
  • 1 tablespoon Lemon Juice

Instructions
 

Preparation Steps

  • 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, 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

Feel free to mix and match any veggies or seasoning you have on hand! Diced celery and carrots are a great addition. Or, you can substitute oregano and poultry seasoning in place of the spices I used. Leftovers keep fresh in an airtight container in the fridge for up to 1 week or in the freezer for up to 4 months. Warm individual portions in the microwave, or heat a large batch in a pot over medium heat on the stove.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!