Name: Lemon Chicken Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 1/4 pounds 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; 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 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; 1/3 cup basmati rice; 1 (15-ounce) can chickpeas, drained, or 1 1/2 cups cooked chickpeas; Cilantro or parsley for garnish

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 1/4 pounds 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
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 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
1/3 cup basmati rice
1 (15-ounce) can chickpeas, drained, or 1 1/2 cups cooked chickpeas
Cilantro or parsley for garnish

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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