Description
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 can (15 oz) chickpeas, drained and rinsed
4 cups chicken broth
2 cups cooked shredded chicken
1/2 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1/2 cup fresh basil, chopped
Salt and black pepper, to taste
Juice of 1/2 lemon
Directions
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
Stir in garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
Add chickpeas and chicken broth, bringing to a gentle simmer. Cook for 10 minutes.
Stir in shredded chicken, cherry tomatoes, and Parmesan cheese. Simmer for another 5 minutes.
Season with salt, black pepper, and lemon juice. Remove from heat and stir in fresh basil.
Serve hot, garnished with extra Parmesan and basil if desired.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, gather all ingredients. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent and fragrant. Next, stir in the minced garlic, dried oregano, and optional red pepper flakes. Cook for one more minute, stirring constantly to prevent burning.
Add the drained and rinsed chickpeas along with 4 cups of chicken broth. Increase the heat to bring the mixture to a gentle simmer, then reduce the heat slightly and cook for 10 minutes to allow the flavors to meld. Using a potato masher or the back of a spoon, lightly mash about one-third of the chickpeas directly in the pot to thicken the soup’s base.
Now, add the 2 cups of cooked shredded chicken, halved cherry tomatoes, and grated Parmesan cheese. Stir well and let the soup simmer for an additional 5 minutes, or until the tomatoes begin to soften and the chicken is heated through. Finally, season with salt and black pepper to taste, stir in the juice of half a lemon, and remove the pot from the heat. Fold in the chopped fresh basil just before serving to preserve its bright flavor and color.
Serving Suggestions
This hearty soup is a complete meal on its own, but it pairs wonderfully with a slice of crusty, toasted bread or garlic bread for dipping. For a lighter option, serve it alongside a simple arugula salad with a lemon vinaigrette. Garnish each bowl with an extra sprinkle of Parmesan cheese, a few fresh basil leaves, and a drizzle of high-quality olive oil.
How-to Summary
Sauté onion, garlic, and spices. Add chickpeas and broth, simmer, and partially mash. Stir in chicken, tomatoes, and cheese. Finish with lemon juice, basil, and seasoning. Serve hot.
Frequently Asked Questions
Can I make this soup vegetarian? Absolutely. Simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can add an extra can of chickpeas or a cup of diced potatoes for more substance.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened too much.
Can I use dried chickpeas instead of canned? Yes, but they require pre-cooking. Use 1/2 cup of dried chickpeas. Soak them overnight, then boil until tender (about 1-1.5 hours) before adding them to the soup in place of the canned chickpeas.
What’s the best way to shred chicken for this recipe? The easiest method is to use the meat from a store-bought rotisserie chicken. Alternatively, poach 2 boneless, skinless chicken breasts in the broth for 15-20 minutes, then remove, let cool slightly, and shred with two forks.
Can I freeze this soup? You can, but with caution. The texture of the chickpeas and tomatoes may become slightly soft upon thawing. For best results, freeze without the Parmesan and basil, and add them fresh when reheating.
Common Mistakes to Avoid
Avoid boiling the soup vigorously after adding the chicken, as this can make the meat tough. Do not add the fresh basil until the very end, as the heat will cause it to wilt and lose its vibrant flavor. Be cautious with salt if using a commercially prepared broth, which can be high in sodium—always taste before adding more. Finally, do not skip the lemon juice, as its acidity is crucial for balancing the rich, savory flavors.
Conclusion
This Chickpea and Chicken Soup is a testament to how simple ingredients can create a deeply satisfying and flavorful meal in just 30 minutes. It’s a versatile, protein-packed recipe perfect for a quick weeknight dinner or for meal prepping. By following the detailed steps and tips provided, you can easily avoid common pitfalls and customize the soup to your taste. Enjoy this comforting, restaurant-quality dish from the comfort of your own kitchen.
