Fragrant Chicken Soup with Chickpeas and Vegetables
Warm, comforting, and bursting with bold flavors, this Fragrant Chicken Soup with Chickpeas and Vegetables is the ultimate one-pot meal for chilly evenings or busy weeknights. Packed with tender boneless chicken thighs, hearty chickpeas, and a colorful medley of vegetables like carrots, celery, and zucchini, this wholesome soup is elevated with a mellow spice blend of cumin, coriander, paprika, and turmeric. Simmered to perfection in rich chicken broth and finished with a touch of fresh parsley and a squeeze of bright lemon juice, it’s as aromatic as it is delicious. With just 15 minutes of prep time and straightforward cooking steps, this healthy, gluten-free recipe is perfect for meal prepping or serving as a satisfying family dinner. Don’t forget to pair it with crusty bread for a complete, soul-warming experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 1 pound chicken thighs, boneless and skinless
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons turmeric powder
- 6 cups chicken broth
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 2-3 minutes until fragrant.
Add the chicken thighs to the pot and season with ground cumin, coriander, paprika, and turmeric. Cook for 5 minutes, turning the chicken to coat it in the spices.
Pour in the chicken broth and bring to a boil. Reduce the heat to low and let the soup simmer, covered, for 25 minutes.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the drained chickpeas and diced zucchini to the pot. Simmer for an additional 10 minutes until the vegetables are tender.
Stir in the chopped parsley and lemon juice. Season with salt and black pepper to taste.
Serve hot and enjoy your fragrant chicken soup with chickpeas and vegetables!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7515 mg | 327% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 33.0 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4648 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
