Make the best Mediterranean Chicken and Chickpea Soup with tender chicken, chickpeas, tomatoes, artichokes, olives, and warm spices.
Warm, hearty, and filled with classic Mediterranean flavors, this Best Mediterranean Chicken and Chickpea Soup Recipe is a satisfying meal for any time of year. Tender shredded chicken, creamy chickpeas, fire-roasted tomatoes, artichoke hearts, and savory olives come together in a richly seasoned broth.
Ground cumin, paprika, garlic, and a touch of cayenne add warmth without making the soup overly spicy. Fresh parsley or cilantro brings color and freshness, while an optional squeeze of lemon juice brightens the tomatoes, olives, artichokes, and fragrant spices.
The slow cooker handles most of the work, making this naturally gluten-free soup convenient for busy weeknights, relaxed weekends, and make-ahead family meals. Serve it on its own or pair it with gluten-free crusty bread, crackers, or a crisp Mediterranean salad.
Prep Time: 20 minutes, plus overnight soaking
Cook Time: 8 hours on Low or 4 hours on High
Additional Cook Time: 10 to 15 minutes
Total Time: 8 hours 30 minutes to 8 hours 35 minutes, plus soaking time
Yield: 6 to 8 servings
Ingredients
1 1/2 cups dried chickpeas, soaked overnight and drained
4 cups water
1 large yellow onion, finely chopped
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, with juices
2 tablespoons tomato paste
4 garlic cloves, finely chopped
1 bay leaf
4 teaspoons ground cumin
4 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper, plus more to taste
2 pounds bone-in, skinless chicken thighs, trimmed
1 (14-ounce) can artichoke hearts, drained and quartered
1/4 cup pitted oil-cured olives, halved
1/2 teaspoon salt, plus more to taste if needed
1/4 cup chopped fresh parsley or cilantro
Fresh lemon wedges for serving, optional
Directions
Step 1: Build the Mediterranean Flavor Base
Drain the soaked chickpeas thoroughly and place them in a 6-quart or larger slow cooker. Add the water, chopped onion, fire-roasted tomatoes with their juices, tomato paste, garlic, bay leaf, cumin, paprika, cayenne pepper, and black pepper. Stir until the tomato paste and spices are evenly incorporated into the liquid.
Step 2: Add the Chicken
Nestle the chicken thighs into the chickpea and tomato mixture. Arrange them in an even layer and press them gently into the broth so they are mostly covered. Secure the lid on the slow cooker.
Step 3: Slow Cook Until Tender
Cook the soup on Low for approximately 8 hours or on High for approximately 4 hours. The soup is ready for the next step when the chickpeas are creamy and tender and the chicken pulls apart easily with a fork. Cooking times may vary slightly depending on the slow cooker and the age of the dried chickpeas.
Step 4: Shred the Chicken
Transfer the cooked chicken thighs to a clean cutting board or shallow dish.
Let them cool just until they can be handled safely.
Remove and discard the bones, then use two forks to shred the chicken into bite-sized pieces. Find and discard the bay leaf from the slow cooker.
Step 5: Finish the Soup
Return the shredded chicken to the slow cooker. Add the quartered artichoke hearts, halved olives, and salt. Stir gently to combine without breaking apart the chickpeas.
Cover and continue cooking for 10 to 15 minutes, or until the artichoke hearts and olives are warmed through.
Step 6: Garnish and Serve
Taste the broth and add more salt or black pepper if needed. Ladle the hot soup into serving bowls and garnish with fresh parsley or cilantro.
Serve with lemon wedges for squeezing over the soup, if desired. Enjoy the soup by itself or accompany it with gluten-free bread, crackers, or a fresh Mediterranean salad.
Notes
Soak the dried chickpeas in plenty of water overnight. Drain and rinse them before adding them to the slow cooker. Soaking encourages more even cooking and helps the chickpeas develop a tender, creamy texture.
Dried chickpeas can vary in age and may require additional cooking time. If the chickpeas remain firm when the chicken is ready, remove the chicken and continue cooking the soup until the chickpeas are completely tender.
Do not substitute canned chickpeas without adjusting the cooking method.
Canned chickpeas are already cooked and may become too soft during an 8-hour cooking period. If using canned chickpeas, drain and rinse approximately three 15-ounce cans and add them during the final 30 to 45 minutes.
For a thicker, creamier broth, mash approximately 1 cup of the cooked chickpeas against the side of the slow cooker. Stir the mashed chickpeas back into the soup.
Boneless, skinless chicken thighs may be used instead of bone-in thighs. Check them slightly earlier because they may cook more quickly.
Baby spinach or chopped kale may be stirred into the soup during the final 10 minutes of cooking. Continue cooking until the greens are tender.
A squeeze of fresh lemon juice added immediately before serving brightens the tomatoes, olives, artichoke hearts, and warm spices.
Because the olives and canned artichoke hearts can contain salt, taste the finished soup before adding more seasoning.
Allow leftover soup to cool before transferring it to an airtight container.
Refrigerate it for up to 3 days.
Freeze the cooled soup in freezer-safe containers for up to 3 months, leaving room at the top for expansion. Thaw it overnight in the refrigerator and reheat it gently on the stovetop or in the microwave.
For stovetop preparation, combine the soaked chickpeas, water, onion, tomatoes, tomato paste, garlic, bay leaf, spices, and chicken in a large, heavy-bottomed pot. Bring the mixture to a gentle boil. Reduce the heat, cover the pot, and simmer until the chickpeas and chicken are tender. Shred the chicken, return it to the pot, and add the artichoke hearts, olives, and salt before serving.
