Name: Creamy Chickpea & Chicken Rice Soup with Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded or chopped); 1 can (15 oz) chickpeas, drained and rinsed; ¾ cup white rice (uncooked or 2 cups cooked); 2 carrots, diced; 2 celery stalks, sliced; 1 small onion, chopped; 2–3 garlic cloves, minced; 2 tbsp olive oil or butter; 6 cups chicken broth or stock; 1 cup milk, cream, or half-and-half; 1 bay leaf; 1 tsp dried thyme or Italian seasoning; Salt and black pepper, to taste; Optional: fresh parsley or dill for garnish

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Creamy Chickpea & Chicken Rice Soup with Vegetables is a warm, filling bowl of comfort that feels like a hug on a cold day. It’s packed with tender shredded chicken, hearty chickpeas, rice, and a colorful medley of vegetables—all simmered in a creamy, herb-infused broth. I love how this soup strikes the perfect balance between nourishing and indulgent.

Why You’ll Love This Recipe

I love this soup because it’s incredibly satisfying without being heavy. The chickpeas and rice add substance, the chicken brings protein, and the creamy broth ties everything together in the most comforting way. It’s a great way to use up leftover chicken or stretch pantry ingredients into a hearty meal. I also appreciate how easily I can make a big batch—it reheats well and gets even better the next day.

Ingredients

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

Cooked chicken (shredded or chopped)
Canned chickpeas (drained and rinsed)
White rice (cooked or uncooked, depending on the method)
Carrots (diced)
Celery (sliced)
Onion (chopped)
Garlic (minced)
Olive oil or butter
Chicken broth or stock
Milk, cream, or half-and-half
Bay leaf
Dried thyme or Italian seasoning
Salt
Black pepper
Fresh parsley or dill (optional, for garnish)

Directions

I start by heating olive oil or butter in a large soup pot over medium heat.
I sauté the onions, carrots, and celery until softened—about 5–7 minutes. Then I stir in the garlic and cook for another minute.
I add the shredded chicken, chickpeas, uncooked rice (if using), broth, bay leaf, and dried herbs. I bring it all to a boil, then reduce the heat and let it simmer.
If I’m using cooked rice, I add it in the last 10 minutes of simmering so it doesn’t overcook.
I simmer the soup for 20–25 minutes, or until the rice is tender and the flavors are fully developed.
I stir in the milk or cream and simmer for another 5 minutes until the soup is creamy and well combined.
I adjust salt and pepper to taste, remove the bay leaf, and ladle into bowls.
I garnish with fresh herbs before serving.

Servings and timing

This recipe makes about 6 generous servings. It takes 15 minutes to prep and 30–35 minutes to cook, so I usually have it ready in under 50 minutes total.

Variations

Sometimes I swap white rice for wild rice or brown rice for a heartier twist. For a dairy-free version, I use unsweetened coconut milk or cashew cream. I’ve also added spinach or kale in the last few minutes of cooking for extra greens. And if I want more heat, a pinch of crushed red pepper or a dash of hot sauce does the trick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so I usually add a splash of broth or water when reheating. It also freezes well—though I prefer to freeze it before adding the cream and stir that in fresh after reheating for best texture.

FAQs

Can I use rotisserie chicken?

Yes, I use rotisserie chicken often for this soup. It saves time and adds great flavor since it’s already seasoned and tender.

What’s the best rice to use?

I usually go with white rice for a softer, quicker cook, but long grain, jasmine, or even leftover cooked rice works. I just adjust the timing based on what I use.

Can I make this soup vegetarian?

Absolutely. I leave out the chicken, use vegetable broth, and load it up with extra chickpeas or even white beans for added protein.

How do I keep the soup creamy without curdling?

I add the milk or cream at the end and avoid boiling it after that point. Keeping it at a gentle simmer helps maintain a smooth, creamy texture.

What vegetables go well in this soup?

Carrots, celery, and onions are my base, but I’ve added zucchini, spinach, peas, or even corn depending on what I have on hand.

Conclusion

Creamy Chickpea & Chicken Rice Soup with Vegetables is one of those feel-good meals I can always count on. It’s comforting, hearty, and full of flavor from wholesome ingredients. Whether I make it on a quiet night or for a group, it’s a satisfying bowl that warms me from the inside out—easy to make, easy to love, and even easier to enjoy again the next day.