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Easy Chicken and Chickpea Soup with Lemon

Chicken chickpea soup simmers chicken breasts, chickpeas, and tender vegetables in a savory broth. Fresh lemon juice and parsley stirred in at the end give each bowl a bright finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced 1/4 inch thick
  • 2 celery ribs sliced
  • 3 cloves garlic minced
  • 8 cups chicken broth low-sodium
  • 1.5 lb chicken breasts boneless, skinless
  • 2 can (15 oz) chickpeas drained and rinsed
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds, just until fragrant.
  4. Add the chicken broth, chicken breasts, chickpeas, bay leaf, salt, and pepper.
  5. Bring the soup to a boil.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a cutting board.
  8. Let the chicken rest for 5 minutes while keeping the soup at a gentle simmer.
  9. Shred the chicken with two forks.
  10. Return the shredded chicken to the pot.
  11. Remove the bay leaf.
  12. Stir in the lemon juice and parsley.
  13. Cook for 1 minute before serving.

Notes

For tender chicken, remove it as soon as it reaches 165°F in the thickest part. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a simple protein swap, use boneless, skinless chicken thighs.