Mediterranean Creamy Chickpea & Chicken Rice Soup with Vegetables
This Mediterranean Creamy Chickpea & Chicken Rice Soup is cozy, hearty, and full of wholesome ingredients. It combines tender chicken, chickpeas, rice, and vegetables in a rich, creamy broth flavored with herbs and olive oil. The mix of protein, fiber, and fresh vegetables makes it both comforting and nourishing. Perfect for a cool evening or a quick weeknight meal, this soup feels like a warm hug in a bowl.
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1½ cups cooked shredded chicken
1 cup cooked rice (white or brown)
1 can (15 oz / 400 g) chickpeas, drained and rinsed
1 can (14 oz / 400 g) diced tomatoes
4 cups chicken broth
½ tsp dried thyme
½ tsp dried oregano
Salt and black pepper, to taste
½ cup heavy cream or coconut milk
1 cup spinach or kale (optional)
Fresh parsley, chopped (for garnish)
Instructions
Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant. Add garlic and cook for another 30 seconds.
Add the base ingredients:
Stir in the cooked chicken, chickpeas, diced tomatoes, chicken broth, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
Simmer:
Lower the heat and let it simmer uncovered for about 15 minutes, allowing the flavors to develop.
Add rice and greens:
Stir in the cooked rice and spinach (or kale, if using). Simmer for another 3–5 minutes, until the greens are wilted and the soup is thickened slightly.
Make it creamy:
Pour in the heavy cream or coconut milk. Stir well and cook for 2–3 minutes over low heat until the soup becomes creamy and well combined. Do not boil after adding the cream.
Taste and serve:
Adjust salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.
Tips:
Use pre-cooked ingredients wisely: Since both the chicken and rice are already cooked, add them toward the end so they don’t overcook or become mushy.
Adjust the creaminess: For a lighter soup, use half the amount of cream or swap it entirely for extra broth. For a richer version, add an extra splash of cream or a knob of butter at the end.
Season in layers: Taste the soup after each main addition (broth, tomatoes, and cream) to balance salt and acidity gradually.
Control thickness: If the soup gets too thick, add more broth or water to loosen it. If it’s too thin, let it simmer uncovered for a few extra minutes.
Don’t skip the olive oil: It adds a subtle Mediterranean depth and helps soften the vegetables beautifully.
Fresh herbs finish: Add parsley or a squeeze of lemon juice at the end to brighten up the flavors.
Variations:
Vegetarian version: Skip the chicken and use vegetable broth. Add extra chickpeas or some white beans for protein.
Spiced twist: Stir in a pinch of paprika, cumin, or turmeric for a warm Mediterranean spice note.
Grain swap: Substitute cooked rice with quinoa, barley, or orzo for a different texture.
Add more veggies: Zucchini, bell peppers, or mushrooms make great additions for more color and nutrition.
Coconut version: Use coconut milk instead of cream for a dairy-free option with a hint of sweetness.
Lemon herb flavor: Add lemon zest or a squeeze of lemon juice before serving for a zesty, fresh touch.
Topped version: Garnish with a dollop of Greek yogurt or a sprinkle of grated Parmesan for extra richness.
Q&A
Q: Can I use raw chicken instead of cooked?
Yes. Add bite-sized raw chicken pieces after sautéing the vegetables and cook for 6–7 minutes before adding the broth and other ingredients. Make sure it’s fully cooked before continuing.
Q: How long does this soup keep?
It lasts up to 4 days in the refrigerator when stored in an airtight container. The flavors deepen over time, making it even better the next day.
Q: Can I freeze it?
Yes, but for best results, freeze it before adding the cream or coconut milk. When reheating, stir in the cream after thawing and warming the soup.
Q: What can I serve it with?
It pairs well with crusty bread, garlic toast, or a light Mediterranean salad.
Q: Can I make it thicker?
If you prefer a thicker soup, mash some chickpeas in the pot or simmer uncovered for an extra 5–10 minutes to reduce the liquid.
Nutrition
(per serving, based on 6 servings)
Calories: ~290
Protein: 20g
Fat: 12g
Carbohydrates: 25g
Fiber: 5g
Sugar: 4g
Sodium: 480mg
(Values are approximate and may vary based on ingredients and portion sizes.)
Conclusion
This Mediterranean Creamy Chickpea & Chicken Rice Soup is hearty, nourishing, and full of flavor. The mix of tender chicken, chickpeas, and vegetables in a silky herb-infused broth makes it a balanced meal you can enjoy any time of the year. It’s easy to customize, great for meal prep, and guaranteed to warm you up from the inside out.