This soup is a burst of subtle flavors of citrus topped with a drizzle of olive oil, lemon zest, and one of the tastiest Italian-style fresh soups on the planet.
This soup is usually served with garlic or pita bread toasted or garlic-flavored croutons on top.
Homemade Chicken Broth is a plus when making our recipe however, canned will serve the purpose of making this delicious chicken with lemon soup with great results.
Our soup is robust in flavors and certainly tastes like it came from a 5-star restaurant and is so easy to make.
These ingredients are easy to find and it's up to you if you would like to start from scratch by making chickpeas from dried beans or using canned for a quicker process.
Scroll down to this printable recipe at the bottom and check out our tips also in the recipe card.
Step By Step Easy Chicken Vegetables Chickpea Recipe
- Saute the garlic and onion for 2 minutes.
- Add the broth, chicken, chickpeas, vegetables, and seasonings.
- Simmer for around 35 minutes or until vegetables are softened.
- Cook the baby pasta separately in salt water and drain.
- Stir in the lemon juice and pasta
- Salt, and pepper to taste
- Ladle into a bowl and top with olive oil, lemon zest, and Pecorino grated cheese
- Serve with garlic bread and a salad if desired
Tips and Alternative
- put fresh celery, carrots, and onion in a food processor and pulse until fine saute in butter with garlic for extra flavor
- use butter instead of olive oil for a creamier soup
- use only fresh Italian parsley, basil
- try this soup with cooked Italian sausage link sliced or another cooked meat like boneless pork tenderloin, leftover chopped steak, or kielbasa
- use a ham bone with meat on it instead of chicken
- all vegetable broth can be substituted
- add sauteed mushrooms or another vegetable to the pot
- baby pasta suggestions: ditalini, acini di pepe, baby stars, orzo, broken spaghetti, (or for hearty pasta use tortellini or small mini ravioli or another pasta (gnocchi however you need to cook them separately first before adding them to the broth in this soup)
- Optional Serving suggestions: Italian garlic croutons, Tuscan garlic bread, Italian or Greek salad, breadsticks, hard-crusted Italian bread with butter
- If you love everything from scratch try our Homemade Chicken Broth and Homemade Tortellini recipes
- Note: add more lemon juice and some zest to the pot for a stronger lemon-based broth
Ingredients You Will Need (see the recipe card below for amounts and instructions scroll to the bottom)
- cooked chicken IE rotisserie or cubed boiled chicken
- precooked fingerlings or use canned sliced carrots
- olive oil or butter
- chicken broth or vegetables
- fresh minced garlic, small onion minced, cloves granulated garlic powder
- freshly minced Italian parsley, basil
- lemon juice and zest
- thyme
- diced canned or fresh tomatoes
- granulated garlic powder
- diced celery
- small baby pasta of choice cooked and drained
- salt and pepper to taste cayenne pepper for a little heat is optional
- Garnish: Pecorino Romano grated cheese, lemon zest
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European Popular Chicken Lemon Soup
This Chicken Chickpea Lemon Soup is one of the top 5 European-style soups.
As a child, Grandma would make this during the cold winter months, and perfect to soothe anything that ails you.
I must confess over the years I adapted the garnishes loving more lemon in mine than hers had in it.
This simple chicken soup has all the characteristics of a gourmet of blended flavors and is again popular and especially on the Almafi Coast of Italy where lemons are in abundance and grow there.
This Chicken Chickpea Lemon Soup is great alongside Bruschetta or a Panzanella Salad.
This soup is really a whole meal in itself but served with some homemade breadsticks, homemade bread and our 9 assortments of flavored butter is a wonderful addition to this meal.
Chicken Chickpea Lemon Soup
Yield: 12
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is a light lemony flavored chickpea soup with tiny pasta and vegetables.
Ingredients
- 2 to 3 cups of cubed raw chicken made into a broth or cooked shredded rotisserie chicken
- 1 yellow onion, peeled and chopped
- 2 cups of carrots any shape sliced or baby carrots
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons freshly chopped basil
- 1- 12 ounce can of diced tomatoes drained (or 2 cups of fresh diced plum or grape tomatoes)
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 4 cups chicken broth (homemade or canned)
- 2 - cans chickpeas, drained and rinsed
- 1/3 cup chopped fresh flat-leaf Italian parsley
- 1/2 cup freshly squeezed lemon juice
- 1 cup of cooked baby small pasta (baby stars, acini di pepe, ditalini, baby shells, broken spaghetti, orzo all suggestions)
- Optional: add 2 cups cooked boiled and drained escarole or 2 cups raw fresh spinach
- Garnish: lemon zest and extra virgin olive oil, Pecorino Romano cheese grated
- Serve with garlic bread, pita bread toasted, or garlic croutons
Instructions
- Prepare the chicken by boiling it in around 5 cups and removing the film until clear.
- Season with salt and pepper.
- Note: if using cooked rotisserie chicken skip making the broth step.
- In a large soup dutch oven pot put the heat on low and saute the onion, and garlic for around 2 minutes.
- Add the chicken broth, chickpeas, vegetables, all seasonings, and cooked chicken and simmer until the vegetables are softened around 35 to 40 minutes.
- Boil the baby pasta of choice in salt water to package instructions and drain.
- Stir in the cooked drained baby pasta, lemon juice, salt, and pepper to taste.
- Note: if using cooked escarole or fresh raw spinach add 5 minutes before soup is completed cooking
- Ladle into bowls.
- Garnish with a drizzle of extra virgin olive oil, Pecorino Romano cheese, and lemon zest on top.
- Serve with garlic bread, pita bread toasted, or garlic croutons
Notes
Tips and Alternative
- put fresh celery, carrots, and onion in a food processor and pulse until fine saute in butter with garlic for extra flavor
- use butter instead of olive oil for a creamier soup
- use only fresh Italian parsley, basil
- try this soup with cooked Italian sausage link sliced or another cooked meat like boneless pork tenderloin, leftover chopped steak, or kielbasa
- use a ham bone with meat on it instead of chicken
- all vegetable broth can be substituted
- add sauteed mushrooms or another vegetable to the pot
- baby pasta suggestions: ditalini, acini di pepe, baby stars, orzo, broken spaghetti, (or for hearty pasta use tortellini or small mini ravioli or another pasta (gnocchi however you need to cook them separately first before adding them to the broth in this soup)
- Optional Serving suggestions: Italian garlic croutons, Tuscan garlic bread, Italian or Greek salad, breadsticks, hard-crusted Italian bread with butter
- If you love everything from scratch try our Homemade Chicken Broth and Homemade Tortellini recipes
- Note: add more lemon juice and some zest to the pot for a stronger lemon-based broth
Nutrition Facts
Calories
207.48Fat (grams)
6.29Sat. Fat (grams)
1.21Carbs (grams)
22.14Fiber (grams)
4.89Net carbs
17.22Sugar (grams)
2.88Protein (grams)
16.87Sodium (milligrams)
702.2Cholesterol (grams)
39.42
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15 Bean Soup
Italian Wedding Soup
25 Ways to Repurpose Rotisserie Chicken
