This Immune-Boosting Chicken Soup is a comforting, nourishing bowl of warmth—perfect for chilly days, flu season, or whenever you want a hearty meal that supports wellness. It blends tender shredded chicken with a rich broth, colorful vegetables, chickpeas, and leafy greens, all seasoned with turmeric, garlic, and a touch of heat.

The combination makes for a deeply flavorful, aromatic soup that feels both wholesome and healing. With immune-supportive ingredients and a gentle, soothing broth, it’s ideal when you need something nourishing yet light. It’s easy to prepare, wholesome enough for a meal prep batch, and rewarding in its simple, clean flavors.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 large celery stalks, chopped
• 2 large carrots, peeled and chopped
• 1 cup mushrooms, sliced
• 10 cloves garlic, minced
• 8 cups chicken stock (or broth)
• 2 bay leaves
• ½ teaspoon turmeric
• ½ teaspoon crushed red pepper (optional, adds heat)
• 1½ teaspoons sea salt (or to taste)
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups shredded cooked chicken (rotisserie or boiled)
• 2 cups baby kale leaves

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the onions soften.
2. Add the sliced mushrooms and minced garlic, and cook for about 3 more minutes until mushrooms soften and garlic becomes fragrant.
3. Pour in the chicken stock. Add the bay leaves, turmeric, crushed red pepper (if using), salt, and chickpeas. Bring the mixture to a boil.
4. Once boiling, add the shredded chicken. Lower the heat to a simmer, cover the pot, and let it cook for 15–20 minutes to let flavors meld.
5. Finally, stir in the baby kale, cover again, and simmer for another 5 minutes until the kale wilts.
6. Remove the bay leaves. Serve hot and enjoy.

Recipe Info

• Prep Time: ~10 minutes
• Cook Time: ~30 minutes
• Total Time: ~40 minutes
• Servings: ~8 bowls
• Cuisine: American / Comfort / Healthy
• Course: Main Course / Soup

Tips & Variations

• Use leftover or rotisserie chicken to save time and boost flavor.
• Swap kale with spinach or other leafy greens you prefer.
• Add a squeeze of fresh lemon juice before serving for a bright, fresh touch.
• If you like more spice, increase the crushed red pepper or add a pinch of chili flakes.
• For more protein and fiber, you can double the chickpeas or add some white beans.
• This soup freezes well—divide it into portions and store for quick, healthy meals later.

Approximate Nutrition (per serving, approx.)

• Calories: ~265 kcal
• Protein: ~20–22 g
• Carbohydrates: ~20–25 g (from vegetables and chickpeas)
• Fat: ~11–12 g

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Anderson Jorge

Chicken & Chickpea Soup

Chicken & Chickpea Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 bowls

Course: Side Dish, Snack, Soup

Cuisine: American

Calories: 265

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 onion chopped
• 3 large celery stalks chopped
• 2 large carrots peeled and chopped
• 1 cup mushrooms sliced
• 10 cloves garlic minced
• 8 cups chicken stock or broth
• 2 bay leaves
• ½ teaspoon turmeric
• ½ teaspoon crushed red pepper optional, adds heat
• 1½ teaspoons sea salt or to taste
• 1 15 oz can chickpeas, drained and rinsed
• 3 cups shredded cooked chicken rotisserie or boiled
• 2 cups baby kale leaves

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the onions soften.
2. Add the sliced mushrooms and minced garlic, and cook for about 3 more minutes until mushrooms soften and garlic becomes fragrant.
3. Pour in the chicken stock. Add the bay leaves, turmeric, crushed red pepper (if using), salt, and chickpeas. Bring the mixture to a boil.
4. Once boiling, add the shredded chicken. Lower the heat to a simmer, cover the pot, and let it cook for 15–20 minutes to let flavors meld.
5. Finally, stir in the baby kale, cover again, and simmer for another 5 minutes until the kale wilts.
6. Remove the bay leaves. Serve hot and enjoy.

Notes

• Protein: ~20–22 g
• Carbohydrates: ~20–25 g (from vegetables and chickpeas)
• Fat: ~11–12 g

FAQs

Can I use chicken thighs instead of shredded chicken?
Yes — just cook them fully first, then shred. The soup will be richer and more flavorful.

Is this soup good for colds or flu?
Yes—with garlic, turmeric, vegetables, and warm broth, it’s comforting and immune-supportive.

Can I make it vegetarian or vegan?
You can replace chicken stock with vegetable broth, skip chicken, and perhaps add extra chickpeas or beans for protein.

Does it freeze well?
Yes. Once cooled, store in airtight containers for up to 3 months. Reheat gently on the stove.

Can I add more vegetables?
Of course—extras like bell peppers, zucchini, or carrots/sweet potatoes work well depending on your preference.