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Creamy Chickpea & Chicken Rice Soup with Vegetables

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This Creamy Chickpea & Chicken Rice Soup with Vegetables is a hearty, comforting meal made with tender chicken, chickpeas, rice, and colorful vegetables in a rich, creamy broth. Perfect for cold nights or meal prep, it’s easy to make and even better the next day.

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

Instructions

  1. Heat olive oil or butter in a large soup pot over medium heat.
  2. Add onions, carrots, and celery. Sauté for 5–7 minutes, until softened.
  3. Stir in garlic and cook for 1 more minute until fragrant.
  4. Add chicken, chickpeas, uncooked rice (if using), broth, bay leaf, and dried herbs. Bring to a boil.
  5. Reduce heat to a simmer and cook for 20–25 minutes, or until rice is tender.
  6. If using cooked rice, add it in the last 10 minutes of simmering.
  7. Stir in milk or cream and simmer gently for another 5 minutes until creamy and heated through.
  8. Season with salt and pepper to taste. Remove bay leaf.
  9. Garnish with chopped parsley or dill before serving.

Notes

  • Use rotisserie chicken to save time and add flavor.
  • Substitute with wild rice or brown rice for a nuttier texture.
  • For a dairy-free version, use coconut milk or cashew cream.
  • Add greens like spinach or kale in the final minutes of cooking.
  • The soup thickens after cooling—add extra broth when reheating if needed.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chickpea-chicken-rice-soup-with-vegetables/