Lemon Chicken Chickpea Soup


Now here’s a soup to brighten up a cold winter day! I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup.

The soup is seasoned with turmeric, cumin, and ginger—spices that not only warm the belly but give the soup its vibrant golden hue.

Lemon Chicken Chickpea Rice Soup

The sharpness of the lemon is balanced by the warm of the chickpeas, and we’ve added some basmati rice to give the soup more body.

The result? A bright, warm, and wonderfully satisfying chicken soup.

And, if you, like me, are fending off a cold, you need this chicken soup! Ginger, turmeric, and of course the chicken, are all power fighters when it comes to cold season. Enjoy!

Lemon Chicken Chickpea Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 4 to 6


  • 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 Tbsp olive oil
  • 1 onion, chopped (about 1 1/2 cups)
  • 1 celery rib, chopped (about 1/3 cup)
  • 4 cloves garlic, minced (about 1 1/2 Tbsp)
  • 1 teaspoon grated fresh ginger (or powdered ginger)
  • 2 bay leaves
  • 6 cups chicken stock
  • 2-3 strips of lemon zest from one lemon
  • 2 Tbsp lemon juice
  • 1/3 cup basmati rice
  • 1 15-ounce can chickpeas, drained
  • Cilantro or parsley for garnish


1 Coat the chicken pieces with the spices: Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat.

2 Brown the chicken in olive oil: Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside.


3 Sauté onions, celery, garlic, ginger: Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.


4 Add chicken, stock, bay leaves, lemon zest strips, then simmer: Add the chicken pieces back to the pot. Add the stock, bay leaves, lemon zest strips. Bring to a simmer and simmer for 15 minutes.


5 Add rice, chickpeas, lemon juice, simmer: Add the rice, chickpeas, and lemon juice. Bring to a simmer and cook for 20 minutes, until the rice is cooked through.


6 Add salt pepper to taste: Remove bay leaves and lemon peel strips. Add salt and pepper to taste. Garnish with cilantro or parsley to serve.

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Showing 4 of 15 Comments

  • Rogue

    Absolutely awesome. My wife and kids loved it. Thank you!

  • r.a.

    Thank you for a great recipe! While I love soup I don’t make many chicken soup recipes. But this one included many of my favorite things, turmeric, cumin and garbanzo beans, this recipe is a keeper.

  • Peggy

    I just made this soup for my husband and myself. It was fabulous. We don’t use a lot of cumin or turmeric, so I was unfamiliar and a bit wary of the flavors. The spices all meld together perfectly. The broth has a wonderful lemon flavor to it, but it’s not overwhelming. It was very easy to make and I love that it’s a one pot wonder.

  • Hugh

    I made this to have while we waited for it to stop snowing outside (East Coast Blizzard of 2016) and I have to say it was a huge hit. Wonderful flavors and textures, and satisfyingly filling. I ended up making it with jasmine rice because I was out of basmati, and with white meat chicken because my friend is not a fan of dark meat, so it’s good to know the recipe is flexible that way.

  • Emily

    I wasn’t sure about trying this one, but was very intrigued. The spices and flavor combinations are a bit outside of our usual here. But I made this tonight to have for dinner tomorrow. I tested it and was so surprised at how perfectly all those flavors came together. Nothing was too prominent or overwhelming, just a perfect blend. Wish I could have eaten it all tonight! Looking forward to dinner tomorrow!

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