This hearty Mediterranean Roasted Chicken and Chick Pea Soup made with fire roasted tomatoes, artichoke hearts and spices is deliciously filling and perfect for lunch or dinner.
Many times I come across a recipe online or in a magazine that looks absolutely delicious. Then I look at the directions and wonder why they made it so difficult to prepare. Such is the case for this Mediterranean Roasted Chicken and Chick Pea Soup that I recently saw in EatingWell.
In all fairness, they made this recipe in the slow cooker; which is why they took steps to ensure that the soup would come out great cooking for a longer period of time by using dried chickpeas and bone-in chicken thighs.
Me being me decided that I could make this soup A LOT quicker on top of the stove in my Dutch oven with a few changes and thankfully I was right! I also didn’t think my family would like the olives they added to their version so I omitted them altogether.
Two major changes I made to this recipe were to use a store bought rotisserie chicken and canned chick peas. This sped up the cooking process by a few hours and though I didn’t personally try the original recipe, this soup was AMAZING!
How do you make Roasted Chicken and Chick Pea Soup?
For this recipe you’ll need a small store bought rotisserie chicken, fire roasted tomatoes, scallions, garlic, chick peas, artichoke hearts, fresh rosemary, ground cumin, sweet paprika, Kosher salt, tomato paste and chicken broth.
Remove the chicken from bone, discarding the skin; then shred it into bite sized strips. You can also use any leftover roasted chicken or turkey or cut it into small pieces.
Add all of the ingredients to a Dutch oven or large pot, mix well, bring to a boil; then reduce the heat to low and simmer for 30 minutes. Ladle the soup into your favorite bowl and that’s it! Simple right?
I just love being able to add everything to one pot and let it do the work. You can add the ingredients in any order you’d like, just mix well and you’re all set.
The flavors in this Mediterranean Roasted Chicken and Chick Pea soup are incredible. A little smoky from the cumin, tart from the tomatoes and artichoke hearts and woodsy from the rosemary.
It’s a complete hearty meal all in one! Now all you’ll need is a crusty loaf of Italian bread and dinner is served. This soup is definitely a keeper and our daughter has already requested I make it again. ~Enjoy!
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- 1 small cooked rotisserie chicken, approx. 2-3 cups shredded
- 1- 15(ounce) can chick peas, rinsed and drained
- 1- 15(ounce) can artichoke hearts, drained
- 1/4 c. scallions, chopped
- 1/4 c. fire roasted tomatoes
- 1/4 c. tomato paste
- 6 c. chicken broth
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- 1 tsp. kosher salt
- 1 sprig fresh rosemary
- Remove the chicken from bone, discarding the skin; then shred it into bite sized strips.
- Add all of the remaining ingredients to a Dutch oven or large pot, mix well, bring to a boil; then reduce the heat to low and simmer for 30 minutes.
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