Description
Creamy Chickpea & Chicken Rice Soup with Vegetables is a cozy, nourishing soup made with tender chicken, hearty chickpeas, soft rice, and a rich, garlicky herb-infused broth. It’s comforting, creamy, and perfect for a satisfying meal any time of year.
Ingredients
- 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 well)
- 1/2 cup uncooked white rice
- 6 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic, thyme, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add chicken broth, chickpeas, chicken, and rice. Bring to a boil, then reduce heat to a simmer.
- Cover and simmer for 20–25 minutes, stirring occasionally, until rice and vegetables are tender.
- Stir in milk or half-and-half and heavy cream, if using. Warm through for 5 minutes without boiling.
- Ladle into bowls and garnish with chopped parsley. Serve warm.
Notes
- Add spinach or kale in the last 5 minutes for extra greens.
- Swap white rice for brown rice, orzo, or quinoa.
- Use vegetable broth and omit chicken for a vegetarian version.
- Add red pepper flakes for a little heat.
- Reheat with extra broth or milk as rice absorbs liquid over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
