Lemon Chicken Chickpea Soup

Moroccan inspired lemon chicken soup with chickpeas, rice, turmeric, and cumin. Delicious!

Lemon Chicken Chickpea Rice Soup
Elise Bauer

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
Elise Bauer

The sharpness of the lemon is balanced by the warmth 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!

How to Make Lemon Chicken Chickpea Soup

Lemon Chicken Chickpea Soup

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Servings 4 to 6 servings


  • 1 1/4 pounds 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 tablespoons extra virgin 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 tablespoons)

  • 1 teaspoon fresh ginger, grated  (or powdered ginger)

  • 2 bay leaves

  • 6 cups chicken stock

  • 2-3 strips lemon zest from one lemon

  • 2 tablespoons lemon juice

  • 1/3 cup basmati rice

  • 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas

  • 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.

    Elise Bauer
  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.

    Elise Bauer
  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.

    Elise Bauer
  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.

    Elise Bauer
  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.


Turkey Soup with Lemon and Barley here on Simply Recipes

Chicken Mulligatawny Soup here on Simply Recipes

Greek Lemon Chicken Soup from A Spicy Perspective

Lemon Chicken Stew from Foodie Crush

Lemon Chicken Chickpea Rice Soup
Elise Bauer
Nutrition Facts (per serving)
426 Calories
17g Fat
35g Carbs
35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 426
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 19%
Cholesterol 122mg 41%
Sodium 1049mg 46%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Total Sugars 10g
Protein 35g
Vitamin C 8mg 38%
Calcium 77mg 6%
Iron 3mg 17%
Potassium 755mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.