Why You’ll Love This Recipe
You’ll love this recipe for its balance of warmth, brightness, and richness. The combination of tender chicken, hearty chickpeas, and fragrant spices creates a nourishing soup that is both comforting and invigorating. The lemon zest and juice add a burst of freshness that enhances the other flavors, making it a satisfying meal that doesn’t feel heavy. Plus, it’s easy to make and can be ready in less than an hour.
Ingredients
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped (about 1 ½ cups)
- 1 celery rib, chopped (about ⅓ cup)
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- 1 teaspoon fresh ginger, grated (or powdered ginger)
- 2 bay leaves
- 6 cups chicken stock
- 2-3 strips lemon zest from one lemon
- 2 tablespoons lemon juice
- ⅓ cup basmati rice
- 1 (15-ounce) can chickpeas, drained, or 1 ½ cups cooked chickpeas
- Cilantro or parsley for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and celery. Sauté for about 5 minutes, or until softened.
- Add the garlic, ginger, turmeric, cumin, salt, and black pepper. Stir for about 1 minute, allowing the spices to bloom.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken stock and bring the mixture to a simmer. Add the bay leaves, lemon zest strips, and lemon juice. Continue to simmer for 20 minutes, allowing the flavors to meld.
- Add the basmati rice and chickpeas. Stir and cook for an additional 10 minutes, or until the rice is tender and cooked through.
- Remove the bay leaves and adjust seasoning as necessary.
- Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Servings and Timing
- Servings: 4
- Preparation time: 10 minutes
- Cook time: 35 minutes
Variations
- Vegetarian Version: Omit the chicken and substitute with more chickpeas or another legume like lentils for a vegetarian option.
- Spicy Twist: Add a pinch of cayenne pepper or a diced jalapeño for some heat.
- Extra Veggies: Feel free to add extra vegetables like carrots, spinach, or bell peppers for added nutrients and color.
- Brown Rice: Swap basmati rice for brown rice for a more robust and hearty texture.
Storage/Reheating
- Storage: Store the soup in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through. You may need to add a bit of extra stock or water if the soup has thickened too much.
FAQs
1. Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breast, but chicken thighs add more flavor and tenderness to the soup.
2. Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors continue to develop. Just store it in the fridge and reheat when ready to serve.
3. Can I freeze the soup?
Yes, this soup can be frozen for up to 3 months. Be sure to let it cool completely before transferring it to a freezer-safe container.
4. Can I use canned coconut milk instead of chicken stock?
While chicken stock provides a rich base, coconut milk can add a creamy, tropical twist to the soup if you prefer a different flavor profile.
5. What if I don’t have fresh ginger?
If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger instead. Fresh ginger, however, provides a more vibrant flavor.
6. Can I add other grains instead of rice?
Yes, you can substitute rice with quinoa, farro, or another grain of your choice. Just make sure to adjust the cooking time accordingly.
7. Is this soup spicy?
This soup is not inherently spicy, but you can easily add heat by including cayenne pepper or a diced chili pepper to suit your taste.
8. What can I use as a garnish if I don’t have cilantro or parsley?
You can garnish with a dollop of yogurt, a squeeze of extra lemon juice, or a sprinkle of paprika for added flavor.
9. Can I use dried chickpeas instead of canned chickpeas?
Yes, you can use dried chickpeas. You’ll need to cook them first, as canned chickpeas are already cooked.
10. Can I use store-bought lemon juice instead of fresh?
While fresh lemon juice offers the best flavor, you can use bottled lemon juice if necessary. Fresh zest, however, is recommended for the best aroma and flavor.
Conclusion
Lemon Chicken Chickpea Soup is a warming, satisfying dish that combines tender chicken, hearty chickpeas, and aromatic spices with the refreshing zest of lemon. This easy-to-make soup is perfect for any time of the year, offering comfort without being too heavy. Whether you're cooking for a family dinner or meal prepping for the week, this soup will become a go-to favorite with its nourishing ingredients and bright flavors.
Lemon Chicken Chickpea Soup
- Total Time: 40 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
Lemon Chicken Chickpea Soup is a comforting and flavorful dish combining tender chicken, hearty chickpeas, aromatic spices, and the bright, tangy kick of lemon. Perfect for a cozy meal, this soup is easy to prepare and packed with nutrition. The warm spices and refreshing lemon make it a balanced, satisfying choice for any occasion.
Ingredients
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped (about 1 ½ cups)
- 1 celery rib, chopped (about ⅓ cup)
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- 1 teaspoon fresh ginger, grated (or powdered ginger)
- 2 bay leaves
- 6 cups chicken stock
- 2-3 strips lemon zest from one lemon
- 2 tablespoons lemon juice
- ⅓ cup basmati rice
- 1 (15-ounce) can chickpeas, drained, or 1 ½ cups cooked chickpeas
- Cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and celery. Sauté for about 5 minutes, until softened.
- Add garlic, ginger, turmeric, cumin, salt, and black pepper. Stir for 1 minute, allowing spices to bloom.
- Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Pour in chicken stock and bring to a simmer. Add bay leaves, lemon zest strips, and lemon juice. Simmer for 20 minutes.
- Add basmati rice and chickpeas. Stir and cook for another 10 minutes, until rice is tender.
- Remove bay leaves and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Notes
- Vegetarian Version: Substitute chicken with more chickpeas or lentils for a vegetarian option.
- Spicy Twist: Add cayenne pepper or diced jalapeño for some heat.
- Extra Veggies: Add carrots, spinach, or bell peppers for added nutrients.
- Brown Rice: Swap basmati rice with brown rice for a more hearty texture.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
