Description
This Slow Cooker Chicken and Chickpea Soup is a hearty, nutritious Mediterranean-inspired dish that combines tender chicken breast, protein-packed chickpeas, and fresh vegetables simmered in a flavorful broth. Perfect for an easy weeknight dinner or meal prep, this soup is loaded with spices like cumin, paprika, and turmeric, offering both warmth and depth of flavor. With spinach and parsley added at the end for freshness and a splash of lemon for brightness, it’s a wholesome, comforting meal that’s naturally gluten-free and packed with protein.
Ingredients
Scale
Protein and Legumes
- 1 pound boneless skinless chicken breast
- 1 can (15 ounces) chickpeas, drained and rinsed
Vegetables
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 2 tablespoons fresh parsley, chopped
Liquids and Broth
- 6 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon lemon juice
Spices and Oils
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breast, chickpeas, carrots, celery, onion, garlic, chicken broth, diced tomatoes, cumin, paprika, turmeric, salt, and black pepper into the slow cooker. Stir gently to combine the ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender. This slow cooking allows the flavors to meld beautifully.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks until finely pulled apart. Return the shredded chicken to the slow cooker and stir to incorporate it back into the soup.
- Add Final Ingredients: Stir in the olive oil, fresh spinach, lemon juice, and chopped parsley. Cover and cook for an additional 10 to 15 minutes until the spinach is wilted and the soup is heated through, enhancing its flavor and freshness.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot for a comforting and satisfying meal.
Notes
- For extra flavor and a little heat, add a pinch of red pepper flakes to the slow cooker.
- Substitute chicken thighs instead of chicken breast for a richer, more moist texture and deeper flavor.
- This soup stores very well and the flavors develop further after a day, making it an excellent make-ahead meal.
