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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Step 3
Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 2-3 minutes until fragrant.
Step 4
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.
Step 5
Pour in the chicken broth and bring to a boil. Reduce the heat to low and let the soup simmer, covered, for 25 minutes.
Step 6
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Step 7
Add the drained chickpeas and diced zucchini to the pot. Simmer for an additional 10 minutes until the vegetables are tender.
Step 8
Stir in the chopped parsley and lemon juice. Season with salt and black pepper to taste.
Step 9
Serve hot and enjoy your fragrant chicken soup with chickpeas and vegetables!
Nutrition Facts
| Serving size | (2879.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1986.5 |
| Total Fat 88.9g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 567.0mg | 0% |
| Sodium 7515.4mg | 0% |
| Total Carbohydrate 128.6g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 33.0g | |
| Protein 171.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 519.9mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 4648.1mg | 0% |
Source of Calories