Discover the best Mediterranean Chicken and Chickpea Soup recipe made with tender chicken, chickpeas, tomatoes, artichokes, olives, and warm spices. This easy slow cooker recipe is naturally gluten-free, packed with protein, and perfect for meal prep or a comforting family dinner.
There is nothing quite as comforting as a bowl of homemade Mediterranean Chicken and Chickpea Soup. Filled with tender shredded chicken, hearty chickpeas, fire-roasted tomatoes, fragrant garlic, and a blend of warming spices, this slow cooker recipe delivers incredible flavor with very little hands-on work. Artichoke hearts and oil-cured olives add a distinctive Mediterranean touch, while fresh parsley or cilantro provides a bright finish that perfectly balances the rich broth.
This naturally gluten-free soup is both wholesome and satisfying, making it an excellent option for busy weeknights, weekend meal prep, or chilly evenings when you crave something nourishing. The slow cooker gently develops the flavors throughout the day, creating a deeply savory broth that tastes like it simmered for hours on the stove. Even better, the leftovers become more flavorful after a day in the refrigerator, making this recipe ideal for make-ahead lunches and dinners.
Whether served with gluten-free crusty bread, a crisp green salad, or enjoyed on its own, this Mediterranean Chicken and Chickpea Soup is a healthy meal that the entire family will love.
Prep Time: 20 minutes, plus overnight soaking
Cook Time: 8 hours on Low or 4 hours on High
Total Time: 8 hours 20 minutes, plus soaking time
Yield: 6 to 8 servings
1½ 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, including the juices
2 tablespoons tomato paste
4 garlic cloves, finely chopped
1 bay leaf
4 teaspoons ground cumin
4 teaspoons paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 pounds bone-in, skinless chicken thighs, trimmed
1 14-ounce can artichoke hearts, drained and quartered
¼ cup pitted oil-cured olives, halved
½ teaspoon salt, plus more to taste if needed
¼ cup chopped fresh parsley or cilantro
Fresh lemon wedges for serving, optional
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. Place the lid securely 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 can be pulled apart easily with a fork. Cooking times can 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 and let them cool just enough to handle safely. Remove and discard the bones, then shred the chicken into bite-sized pieces with two forks. 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 artichokes and olives are warmed through.
𝗦𝘁𝗲𝗽 𝟲: 𝗚𝗮𝗿𝗻𝗶𝘀𝗵 𝗮𝗻𝗱 𝗦𝗲𝗿𝘃𝗲
Taste the broth and add more salt or black pepper if desired. 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 it on its own or accompany it with gluten-free bread, crackers, or a fresh Mediterranean salad.
Soak the dried chickpeas in plenty of water overnight, then 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 they 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 recipe. Canned chickpeas are already cooked and can become too soft during an eight-hour cooking period. If using them, 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 one cup of the cooked chickpeas against the side of the slow cooker, then stir them back into the soup.
Boneless, skinless chicken thighs may replace bone-in chicken thighs. Check them slightly earlier because they can cook more quickly.
Baby spinach or chopped kale can 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, artichokes, and warm spices.
Because olives and canned artichokes can contain salt, taste the soup after adding them and adjust the seasoning as needed.
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. Leave room at the top of each container for expansion. Thaw the soup overnight in the refrigerator and reheat it gently on the stovetop or in the microwave.
For stovetop preparation, place 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, and simmer until the chickpeas and chicken are tender. Shred the chicken, return it to the pot, and add the artichokes, olives, and salt before serving.
