Creamy Chickpea & Chicken Rice Soup With Vegetables

This Creamy Chickpea & Chicken Rice Soup with Vegetables is the kind of soul-warming meal I turn to when I want something hearty, comforting, and full of nourishing ingredients. It’s rich and creamy without being heavy, packed with tender chicken, protein-rich chickpeas, vegetables, and soft rice in every bite. It’s like a hug in a bowl.

Why You’ll Love This Recipe

I love this soup because it blends the cozy creaminess of a chowder with the familiar, homey feel of chicken and rice soup—only with the added nutrition and heartiness of chickpeas. It’s easy to make, incredibly filling, and works great as a make-ahead meal. Whether I’m sick, chilly, or just craving something satisfying, this soup never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
2 cups cooked shredded chicken (rotisserie works great)
1/2 cup uncooked white rice
6 cups chicken broth
1 cup milk or half-and-half
1/2 cup heavy cream (optional, for extra richness)
Fresh parsley, chopped for garnish

Directions

Sauté the Vegetables
I heat olive oil and butter in a large pot over medium heat. Then I add the onion, carrots, and celery, cooking for 5–7 minutes until they begin to soften. I stir in the garlic, thyme, oregano, salt, and pepper and cook for another minute until fragrant.

Add the Main Ingredients
I pour in the chicken broth and add the chickpeas, shredded chicken, and rice. I bring everything to a boil, then reduce the heat to a gentle simmer.

Simmer the Soup
I cover the pot and let it simmer for 20–25 minutes, or until the rice and vegetables are tender. I stir occasionally to keep the rice from sticking to the bottom.

Make It Creamy
Once the rice is fully cooked, I stir in the milk or half-and-half. If I want a richer texture, I add a splash of heavy cream here too. I let the soup warm through for another 5 minutes but don’t let it boil.

Garnish and Serve
I ladle the soup into bowls and top with fresh parsley for a burst of color and brightness.

Servings And Timing

This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add spinach or kale toward the end for extra greens. I’ve also swapped the white rice for brown rice or orzo. If I want it vegetarian, I skip the chicken and use vegetable broth—it’s still super creamy and satisfying with the chickpeas alone. A pinch of red pepper flakes gives it a little heat if I’m in the mood for something spicier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since the rice absorbs liquid as it sits, I add a splash of broth or milk when reheating to loosen it up. I reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring between each.

FAQs

Can I Use Canned Chicken?

Yes, I’ve used canned chicken in a pinch. It works just fine—though I prefer rotisserie or home-cooked for the best flavor and texture.

How Do I Keep The Rice From Getting Mushy?

I cook the soup just until the rice is tender, then store leftovers separately if I know I’ll be eating it over a few days. That helps preserve the texture.

Can I Freeze This Soup?

I don’t usually freeze it because of the dairy and rice, which can separate or become mushy. But if I do, I freeze it before adding the milk or cream and stir that in after thawing and reheating.

What Can I Use Instead Of Rice?

I’ve used small pasta shapes like orzo or even quinoa for a slightly different but still delicious version.

How Can I Make This Dairy-Free?

I skip the milk and cream and add a splash of coconut milk or a dairy-free alternative. It still turns out creamy and flavorful.

Conclusion

Creamy Chickpea & Chicken Rice Soup with Vegetables is one of my favorite comfort meals. It’s warm, filling, and packed with ingredients that make me feel good from the inside out. Whether I’m making it for a weeknight dinner or storing leftovers for lunch, this soup always hits the spot.