Description
A hearty and nutritious Mediterranean-inspired Slow Cooker Chicken & Chickpea Soup featuring tender chicken, wholesome chickpeas, fresh vegetables, and warming spices. Perfect for an easy, comforting meal with high protein and rich flavors developed by slow cooking.
Ingredients
Scale
Protein & Legumes
- 1 pound boneless skinless chicken breasts
- 2 cans chickpeas, drained and rinsed
Vegetables
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups fresh spinach
Liquids & Oils
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Spices & Herbs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker, creating a base layer for the soup.
- Add Vegetables and Legumes: Add rinsed chickpeas, diced onion, sliced carrots, sliced celery, minced garlic, and canned diced tomatoes to the slow cooker, spreading evenly over the chicken.
- Add Liquids and Seasonings: Pour in chicken broth and drizzle olive oil over the ingredients. Sprinkle ground cumin, smoked paprika, dried thyme, salt, and black pepper over the top. Stir gently to combine all ingredients without disturbing the chicken layer excessively.
- Cook the Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker carefully. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.
- Add Spinach and Lemon: Stir in fresh spinach leaves and lemon juice to the soup. Cover and cook for an additional 10 minutes until the spinach is wilted and integrates into the broth.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley for a bright, fresh finish.
Notes
- For extra depth of flavor, opt for fire-roasted diced tomatoes instead of regular canned tomatoes.
- This soup freezes very well; store portions in airtight containers for up to 3 months.
- To add some heat, sprinkle in red pepper flakes according to your spice preference.
