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Home » Recipes » Soup Recipes

December 2, 2019 · 2 Comments

Roasted Chicken and Chick Pea Soup

Mediterranean· Soup Recipes

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Mediterranean Roasted Chicken and Chick Pea Soup
A close up of Mediterranean Chicken and Chick Pea Soup

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. 

A bowl of Roasted Chicken and Chick Pea Soup

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. 

Roasted Chicken and Chick Pea Soup

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! 

A bowl of Roasted Chicken and Chick Pea Soup

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. 

I purchase one of those chickens at least twice a month to make chicken salad, soup or even pick on for a last minute dinner. They're so inexpensive, it's totally worth it and saves a ton of time. 

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. 

Mediterranean Roasted Chicken and Chick Pea Soup in Dutch Oven

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. 

Roasted Chicken and Chick Pea Soup

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! 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

A close up of Mediterranean Chicken and Chick Pea Soup

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Mediterranean Roasted Chicken and Chick Pea Soup in Dutch Oven

Mediterranean Roasted Chicken and Chick Pea Soup

Carrie's Experimental Kitchen
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. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Mediterranean
Servings 6
Calories 293 kcal

Ingredients
  

  • 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
  • ¼ c. scallions, chopped
  • ¼ c. fire roasted tomatoes
  • ¼ c. tomato paste
  • 6 c. chicken broth
  • 1 tsp. ground cumin
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1 sprig fresh rosemary

Instructions
 

  • 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.

Notes

*You can also use any leftover roasted chicken or turkey and cut it into small pieces.

Nutrition

Calories: 293kcalCarbohydrates: 29gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 62mgSodium: 991mgPotassium: 778mgFiber: 8gSugar: 6gVitamin A: 735IUVitamin C: 5mgCalcium: 77mgIron: 4mg
Keyword chick peas, chicken
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

  1. Don says

    March 08, 2021 at 9:45 am

    I Really enjoy your 'limitless' double delicious well thought out recipes. In lieu of this past year, I especially now, pay attention to those Low carp time friendly offerings, like this Mediterranean chic soup.
    Thank You So much!!!

    Reply
    • Carrie's Experimental Kitchen says

      March 08, 2021 at 10:24 am

      You're welcome and thank you. I hope you enjoy the recipe!

      Reply

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