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Chicken and Vegetable Soup » Simple and Healthy Recipe! ✅

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Chicken Chickpea Soup with Vegetables – Healthy yet hearty and ready in 30 minutes, this EASY chicken soup is perfect for cold weather! Top with juicy shredded chicken, mushrooms, baby chickpeas, zucchini, and kale for a green twist on this no-noodle family favorite.

chicken and vegetable soup recipe

The next time you crave a hearty chicken soup recipe, this one will give you all those homey feelings. IT IS based on my Easy 30-Minute Chicken Black Cabbage and White Bean Soup, which has been a reader favorite for years.

This vegetable soup with chicken and chickpeas is easy to prepare, ready in 30 minutes and the ingredients are very flexible.

healthy but substantial is the way to describe this chicken soup thanks to the onions, mushrooms, juicy shredded chicken, baby chickpeas, and zucchini and kale for a green twist.

IT IS gluten naturally since there are no pasta and no dairyand depending on who you’re cooking for it could come in handy.

I appreciate the fact that it’s packed with vegetables, which helps keep me full longer and makes me feel like I’m eating well.

Whether you want to do it in a busy weeknight for a healthy dinner or put a pot of soup on the weekend to have home delivered lunches ready for the week, is a winner!

Ingredients in Vegetable Soup with Chicken and Chickpeas

This soup is very easy to make. Just have the following ingredients ready:

  • Olive oil
  • yellow onion
  • portobello mushrooms
  • Garlic
  • Chicken soup
  • shredded cooked chicken
  • garbanzo beans
  • Zucchini
  • Cumin
  • Cilantro
  • Red chili flakes, optional
  • Cayenne pepper, optional
  • Salt
  • Pepper
  • cabbage
  • Lemon juice

How to make chicken soup with vegetables and chickpeas

This is a quick and easy soup to do and you will be rewarded with a cozy bowl 30 minutes.

Follow these easy steps:

Step 1: Sauté the onion with olive oil in a large dutch oven before adding the mushrooms and garlic.

Step 2: Add all other ingredients except cabbage and lemon juice and simmer for 15 minutes.

Step 3: Add cabbage, lemon juice, let cabbage wilt and taste soup for seasoning before serving.

Vegetable Substitution Suggestions for Chicken Vegetable Soup

The best thing about soups is that they are flexible and tolerant of the vegetables you have on hand and that you like.

For example, feel free to make the following substitutions in your chicken vegetable soup:

  • Skip the mushrooms
  • Add diced celery
  • Use another type of white beans as cannellini beans or great northern beans
  • use a small yellow pumpkin instead of zucchini
  • carrots they are a great addition
  • spinach or kale in place of cabbage or a mix and match of all three
  • Oregano and Poultry Seasoning instead of the spices I used

Should I add chili flakes or cayenne pepper to the soup?

No, you don’t, and they are optional.

However, in my opinion, they do not add spice to the soup.

Rather, they give it depth of flavor and a bit of oomph and intrigue without adding heat.

Tips for Serving and Storing Chicken and Chickpea Vegetable Soup

Soups keep very well in general, and the vegetable soup with chicken and chickpeas is a great example of this.

Will keep airtight in the refrigerator for up to 1 week and in the freezer for up to 4 months.

Soups without cream or dairy freeze very well.

Advice: Freeze soup in single-serving freezer-safe containers for faster and easier thawing.

When all you need is one serving for lunch or dinner, having them in individual portions also comes in handy.

Tips for Making the Best Chicken and Chickpea Vegetable Soup

I used to chicken bone broth for this soup. It gives it a really rich flavor and a slightly darker color than you would get if you used chicken broth.

Also, I tend to leave the onions a little longer and sometimes they get a little darker and caramelized, which will also make the flavor richer and deeper, but the color of the broth is darker.

I recommend low-sodium or salt-free added broths because you can control much better the amount of sodium.

The same can be said for beans. I used low sodium beans.

With that said, make sure you put enough salt in the soup to make it taste good. if this is flat or dull, probably needs more salt.

the lemon juice it really brightens up the soup and should not be skipped.

At any point in soup preparation, if the overall liquid level is below what you want and you prefer more broth. However, adding a cup or two of water is fine because you can always increase the salt level at the end so it doesn’t taste watery.

Before adding the cabbage to the soup, remove center rib. That part is extremely hard to chew and shouldn’t be added to this soup, so just use the leaves. cabbage wilts dramatically so don’t be surprised if it looks like a lot of cabbage at once.


  • 3 tablespoons olive oil

  • 1 large yellow onion, cut into small cubes

  • 6 to 8 ounces portabello mushrooms, sliced

  • 3 to 5 cloves garlic, finely minced

  • 64 ounces reduced sodium chicken broth (I used chicken bone broth)

  • 2 cups cooked shredded chicken

  • one 15-ounce can chick peas, drained and rinsed (I use little to no added salt)

  • 1 medium zucchini, diced

  • 1 t 2 teaspoons cumin or to taste

  • 1 or 2 teaspoons dried coriander or to taste

  • Red chili flakes, optional and to taste

  • Cayenne pepper, optional and to taste

  • 1 to 2 teaspoons kosher salt, plus more to taste if desired

  • 1 teaspoon freshly ground black pepper, or to taste

  • 6 to 8 large kale leaves, cut into small pieces (discard thick midrib)

  • 1 tablespoon lemon juice (revives flavor)


  1. In a large saucepan or Dutch oven, add the oil, onion, and sauté over medium-high heat for about 5 minutes, or until the onion begins to soften. Stir intermittently.
  2. Add the mushrooms and brown for about 2 minutes. Stir intermittently.
  3. Add the garlic and saute for 1 more minute. Stir almost constantly.
  4. Add the chicken broth or bone broth, shredded chicken, beans, zucchini, cumin, coriander, chilli and cayenne pepper* (see notes), salt and pepper to taste and boil for about 10 minutes , or until chicken is heated through. Advice – At any time, if the overall liquid level is lower than you like and you prefer more broth in the soup, you can add a glass or two of water because it will eventually adjust the salt level.
  5. Add the kale, lemon juice, and boil for 1 to 2 minutes, or until the kale is softened.
  6. Taste the soup and add more salt or spices, if desired, to taste. The amount of salt varies depending on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Serve immediately. The soup can be kept airtight in the refrigerator for up to 7 days or in the freezer for up to 4 months.

Adapted from 30 Minute Easy Chicken, Black Cabbage and White Bean Soup


*Chili flakes and cayenne pepper do not add flavor to the soup. Rather, they give it depth of flavor and a bit of oomph and intrigue without adding heat. However, skip if you want.

Nutritional information:





Amount per proportion:

Calories: 221 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 20mg Sodium: 891mg Carbohydrates: 22g Fiber: 7g Sugar: 7g Protein: 18g

More Easy Chicken Soup Recipes:

Chicken, White Bean, and Black Cabbage Soup – This white bean and black cabbage soup is easy, hearty, and healthy. It’s packed with flavor, texture, and is a complete meal in itself! A favorite reader for years!

Easy 30-Minute Chicken and Vegetable Soup – Extra veggies in place of noodles in this HEALTHY and easy chicken soup that’s so QUICK to make! Hearty, hearty and satisfying! Perfect for weeknight dinners and cold nights!!

Mediterranean Chicken and Vegetable Soup in 30 Minutes – EASY soup that’s HEALTHY and GOOD! Packed with tender chicken, veggies, chickpeas, and more! Ready so fast and perfect for those cold and busy winter evenings!

Easy 30-Minute Homemade Chicken Noodle Soup – Classic, convenient, and tastes just like Grandma’s, but so much easier and faster! This soup is AMAZING and will be your new favorite recipe!

Pot Chicken Pie Soup – All the comfort food of pot pie, but in soup form! Rich, meaty, creamy, and ready in just 30 minutes! Use canned cookie dough to save time on busy weekday nights when you crave a hot comfort food!

Creamy Sweet Potato Chicken Soup – An easy chicken soup recipe with sweet potatoes and more to keep you full and satisfied for hours! Ready in 30 minutes with a flexible ingredient list based on what you have on hand!

Pot Chicken Pie Soup – All the comfort food of pot pie, but in soup form! Rich, meaty, creamy, and ready in just 30 minutes! Use canned cookie dough to save time on busy weekday nights when you crave a hot comfort food!

Easy 30-Minute Homemade White Chicken Chili – Hearty, healthy, full of tender chicken, and bursting with bold flavor! A quick and easy comfort food that everyone loves! It will be rolling throughout the winter!

Easy 30-Minute Homemade Chicken Tortilla Soup – Addicting chicken, tomatoes, corn, black beans, avocado, cheese, and crispy tortilla strips! Quick and easy weeknight food and better than a restaurant!

Easy 30 Minute Homemade Chicken Tortellini Soup – A fun twist on the classic Chicken Noodle Soup with Cheese Tortellini! Fast, easy, convenient food that’s right for you! You will do it over and over again!

Loaded Cheesy Chicken Potato Soup – Potatoes, chicken, carrots, corn and more! Thick, creamy, rich, and wonderfully cheesy! A quick and easy comfort food that everyone loves!

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