Name: Creamy Chickpea & Chicken Rice Soup with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or chopped; 1 can (15 oz) chickpeas, drained and rinsed; 3/4 cup long-grain white rice; 2 carrots, diced; 2 celery stalks, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 6 cups chicken broth or stock; 1 cup heavy cream or half-and-half; 2 tbsp olive oil or butter; 1 tsp dried thyme; 1 bay leaf; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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Creamy Chickpea & Chicken Rice Soup with Vegetables is a hearty, comforting one-pot meal that’s perfect for chilly nights or when I need something nourishing and satisfying. This soup brings together tender chicken, wholesome chickpeas, fluffy rice, and colorful vegetables in a creamy broth that warms me from the inside out. It’s simple, filling, and full of flavor.

Why You’ll Love This Recipe

I love how this soup combines protein-packed ingredients like chicken and chickpeas with the comforting texture of rice and the vibrant flavor of vegetables. The creaminess adds a luxurious touch without being heavy, and it all comes together easily in one pot. It’s a great way to use pantry staples and leftover chicken, and the leftovers taste even better the next day. This is a go-to meal when I want something cozy but still nutritious. Creamy Chickpea & Chicken Rice Soup with Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or chopped)
Cooked or canned chickpeas
Long-grain white rice (or brown rice)
Carrots
Celery
Onion
Garlic
Chicken broth or stock
Heavy cream or half-and-half
Olive oil or butter
Dried thyme
Bay leaf
Salt and black pepper
Fresh parsley (for garnish)

Directions

I heat olive oil or butter in a large pot over medium heat.
I sauté chopped onion, carrots, and celery until softened, about 5–7 minutes. Then I stir in the garlic and cook for another minute.
I add the cooked chicken, chickpeas, rice, chicken broth, thyme, and bay leaf. I bring everything to a boil.
Once boiling, I reduce the heat and let it simmer for 15–20 minutes, until the vegetables are tender and the rice is fully cooked.
I remove the bay leaf, then stir in the cream. I let it warm through for another few minutes without boiling.
I season with salt and black pepper to taste.
I ladle the soup into bowls and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap the rice for cooked quinoa or orzo for a different texture. I’ve also added spinach or kale at the end for extra greens. For a dairy-free version, I use coconut milk or leave out the cream entirely and just mash a few chickpeas to thicken the broth naturally. Leftover rotisserie chicken works great for this too.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since the rice absorbs liquid as it sits, I add a splash of broth or water when reheating. For reheating, I warm it gently on the stove over low heat or in the microwave in 1-minute intervals, stirring in between. This soup also freezes well—just keep in mind the texture of the rice may soften slightly when thawed. Creamy Chickpea & Chicken Rice Soup with Vegetables

FAQs

Can I use uncooked rice in the soup?

Yes, I can use uncooked rice, but I add it with the broth and let it simmer for about 20 minutes until tender. I adjust the broth as needed to keep it from thickening too much.

Can I make this soup in a slow cooker?

Definitely. I combine everything except the cream and parsley in the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. I stir in the cream at the end just before serving.

Is this soup gluten-free?

Yes, it’s naturally gluten-free as long as I use gluten-free broth. I always double-check the ingredient labels to be sure.

How can I make it vegetarian?

I skip the chicken and use vegetable broth instead of chicken broth. I sometimes add more chickpeas or a can of white beans for extra protein.

What’s the best way to thicken the soup without cream?

I mash some of the chickpeas with a spoon or blend a portion of the soup and stir it back in. This gives it a creamy texture without adding dairy.

Conclusion

Creamy Chickpea & Chicken Rice Soup with Vegetables is the kind of dish I turn to when I want something wholesome, warm, and full of comfort. It’s easy to customize, rich in flavor, and perfect for making ahead. Whether I’m feeding my family or just making a cozy batch for the week, this soup never disappoints.