High-Protein Chickpea Chicken Soup is one of those dishes that feels like a warm hug in a bowl. It’s cozy, nourishing, and—best of all—packed with protein to keep you feeling full for hours. Between the tender chicken, nutty chickpeas, and hearty veggies, this easy healthy chicken soup is a go-to for busy nights when you still want to eat something wholesome. Whether you’re chasing after kids, juggling work calls, or just craving something comforting, this soup has your back. Oh, and bonus: it’s ready in just 45 minutes, start to finish.
Table of Contents
What Is High-Protein Chickpea Chicken Soup?
This High-Protein Chickpea Chicken Soup takes the classic chicken soup we all know and gives it a powerful protein twist. The combo of shredded chicken thighs and chickpeas creates a rich, satisfying broth that feels indulgent but is actually super nutritious. Each spoonful delivers lean protein, fiber, and veggies in perfect harmony. The chickpeas add a creamy texture that makes the soup feel luxurious—without a drop of cream. It’s comfort food that loves you back.
If you’re a fan of wholesome, hearty soups, you might also enjoy Tuscan Chicken Soup with Spinach or the crowd-pleasing Hearty Italian White Bean Soup.
Reasons to Try High-Protein Chickpea Chicken Soup
First, let’s talk flavor and ease. This soup is simple, fast, and absolutely delicious. You don’t need fancy ingredients or an afternoon to make it—just a pot, some everyday veggies, and a can of chickpeas.
Second, it’s a nutritional powerhouse. The combination of chickpeas and chicken provides a double hit of protein that keeps your energy steady and your appetite satisfied.
Third, it’s family-friendly. Even picky eaters will go back for seconds—trust me, I tested it on my own crew of mini taste-testers. Plus, the noodles sneak in that extra cozy comfort everyone loves.
Need more reasons? It reheats beautifully for meal prep, and it’s light enough for lunch but hearty enough for dinner.
Ingredients Needed to Make High-Protein Chickpea Chicken Soup
- 3 boneless, skinless chicken thighs (about 3 cups shredded)
- 1½ cups canned chickpeas, rinsed and drained
- 4 cups water
- 1 teaspoon salt (plus more to taste)
- 1 onion, thinly chopped
- 1 red bell pepper, shredded
- 2 carrots, shredded
- 2 small potatoes, shredded
- 1 tablespoon dried mint
- ¼ cup noodles
Instructions to Make High-Protein Chickpea Chicken Soup
Ready to whip up a comforting bowl of High-Protein Chickpea Chicken Soup? Follow this detailed step-by-step guide to bring this nourishing soup to life in your kitchen. Whether you’re a beginner or a seasoned home cook, these directions will make the process effortless and enjoyable. Grab your apron—it’s soup time!
Step 1: Prep the Chicken and Start the Broth
Let’s begin the step by step process with the heart of our soup—chicken! Place 3 boneless, skinless chicken thighs into a large pot and cover with enough water to submerge them. Bring to a gentle boil over medium heat and let it bubble for about 5 minutes. This quick parboil helps remove impurities, giving you a cleaner, lighter broth (a trick I learned from my grandmother).
Once done, discard the cloudy water and refill the pot with 4 fresh cups of water. This time, toss in 1 teaspoon of salt, 1 tablespoon of dried mint, the rinsed chickpeas, and your thinly chopped onion. These ingredients begin forming a fragrant, protein-rich base that smells heavenly as it simmers.
If you love experimenting with broths, you might also enjoy my Golden Chicken Lentil Soup — another cozy, high-protein favorite.
Step 2: Prepare and Shred the Vegetables
While your broth works its magic, let’s move to the next step by step stage: prepping those colorful veggies. Peel your carrots and potatoes, then grab a grater or food processor to shred them along with the red bell pepper. Shredding helps the veggies cook faster and evenly, while also giving the soup a slightly creamy texture without adding cream.
If you’re looking for clever kitchen shortcuts, check out these Healthy Cooking Tips where I share tricks for faster veggie prep and flavor-boosting ideas.
Step 3: Simmer and Shred the Chicken
After your soup has simmered for about 20 minutes, it’s time for a little hands-on action. Using tongs or a large fork (I call it my “fishing rod”), carefully lift the chicken thighs out of the pot and place them on a cutting board. Shred the meat into tender, bite-sized pieces using two forks—don’t worry about perfection here. The rustic look adds charm!
Return the shredded chicken to the simmering broth so it can soak up all those savory, minty, and chickpea-rich flavors. If you prefer a different texture or want to use chicken breast instead, you can find substitution ideas in my Lemon Chicken Rice Soup post.
Step 4: Add Noodles and Veggies for the Final Simmer
Now comes the most satisfying part of this step by step journey—bringing everything together! Add your shredded carrots, bell pepper, and noodles to the pot. Stir gently to combine, then reduce the heat to low. Let the soup simmer for another 10–15 minutes, allowing the noodles to soften and the flavors to fully blend.
Your kitchen should smell amazing by now—warm, savory, and comforting, just like home. This is also a great time to taste-test. If you’d like a deeper flavor, add a pinch more salt or dried herbs. For a heartier twist, toss in a handful of baby spinach or kale during the last few minutes of cooking (similar to my White Bean and Kale Soup).
Step 5: Taste, Adjust, and Serve with Love
In this final step by step, taste your soup one last time. Adjust salt and water levels if needed—some like it thicker, others prefer a more brothy texture. Turn off the heat and let the soup rest for 5 minutes before serving.
Ladle your High-Protein Chickpea Chicken Soup into bowls and garnish with a sprinkle of dried mint or a squeeze of lemon for brightness. If you want to pair it with something equally satisfying, try my Tomato Spinach Grilled Cheese Bread Bowl—it’s a dreamy combo for cold evenings.
Step by Step Recap
- Boil chicken and start a clean broth with chickpeas, mint, and onion.
- Prep and shred your veggies while the chicken simmers.
- Shred the chicken and return it to the pot.
- Add noodles and veggies; simmer until tender.
- Adjust seasoning, rest, and serve warm.
Following this step by step guide guarantees a comforting, protein-packed soup that’s both easy and rewarding to make. And if you’re in the mood for more cozy bowls, explore my Comforting Vegetable Beef Soup next—it’s another one-pot wonder that fits right into your weeknight dinner rotation.
What to Serve with High-Protein Chickpea Chicken Soup
This soup pairs beautifully with a side of crusty bread or a simple green salad. For a cozy dinner spread, serve it with Tomato Spinach Grilled Cheese Bread Bowl or even a slice of homemade cornbread. If you’re going lighter, try pairing it with steamed broccoli or roasted vegetables for extra nutrients.
And don’t forget—a warm blanket and a Netflix marathon pair perfectly too!
Key Tips for Making High-Protein Chickpea Chicken Soup
- Don’t skip the mint! It adds a refreshing, slightly earthy flavor that balances the richness.
- Use chicken thighs. They’re juicier than breasts and make the broth more flavorful.
- Taste as you go. Since salt levels in chickpeas vary, adjust gradually.
- Want it thicker? Mash a few chickpeas directly in the pot. Instant creaminess!
- Make it your own. Swap noodles for quinoa or add spinach in the last few minutes for a green boost.
Storage and Reheating Tips for High-Protein Chickpea Chicken Soup
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it might even taste better the next day.
For reheating, warm gently on the stove or in the microwave, adding a splash of water if it’s too thick. This soup also freezes well—just skip the noodles before freezing, and add fresh ones when reheating.
If you love prepping ahead, make a double batch and freeze individual portions. Perfect for busy weeks when you need something nourishing fast.
FAQs
Can I use chicken breast instead of thighs?
Yes, but it may be a bit drier. Thighs give richer flavor and tenderness.
Can I make this vegetarian?
Absolutely! Skip the chicken and add extra chickpeas or tofu cubes.
What’s the best noodle for this soup?
Short ones like egg noodles or macaroni work best—they soak up all that flavorful broth.
Final Thoughts
High-Protein Chickpea Chicken Soup is more than a meal—it’s comfort, nourishment, and simplicity all simmered together. Whether you’re feeding a family, meal-prepping for the week, or just craving something that warms your soul, this recipe delivers every time.
For more feel-good soups, check out my Anti-Inflammatory Turmeric Chicken Soup and Healing Garlic Green Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
High-Protein Chickpea Chicken Soup
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Description
Nothing more comforting than a bowl of hearty homemade chicken soup! This is a delicious protein-packed easy healthy chicken soup recipe made with chickpeas, vegetables and noodles. This healthy soup recipe is ready in about 45 minutes from start to finish.
Ingredients
- 3 boneless, skinless chicken thighs (about 3 cups shredded)
- 1 ½ cup canned chickpeas, rinsed and drained
- 4 cups water
- 1 tsp salt + more to taste
- 1 onion, thinly chopped
- 1 red bell pepper, shredded
- 2 carrots, shredded
- 2 small potatoes, shredded
- 1 tbsp dried mint
- ¼ cup noodles
Instructions
1. Boil the chicken in water for 5 minutes, then discard the water.
2. Pour in fresh water to cover the chicken, add salt, dried mint, chickpeas, shredded potatoes, and chopped onion. Simmer for 20 minutes or until the chicken is cooked through.
3. While the chicken is boiling, wash, peel, and shred the bell pepper and carrots using a grater or food processor.
4. After 15–20 minutes of simmering, remove the chicken from the pot, shred it, and return it to the soup.
5. Taste and adjust seasoning with more salt and water if needed. Add the shredded carrot, bell pepper, and noodles.
6. Cook for an additional 10–15 minutes, then turn off the heat.
7. Serve hot or store refrigerated in an airtight container for up to 3–4 days.
Notes
This hearty soup is rich in protein from both chicken and chickpeas. The dried mint adds a unique, refreshing depth of flavor. For a low-carb option, omit the noodles or replace them with zucchini noodles. It’s also freezer-friendly—store in individual portions for easy meals.
