Description
Bright, zesty, and packed with protein, this soup brings the Mediterranean coast right to your dinner table. Shredded chicken, chickpeas, Kalamata olives, and a squeeze of fresh lemon make each bite a burst of sunny flavor. Perfect for a weeknight meal or a light, nourishing lunch.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, chopped
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1 tsp dried oregano
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4 cups chicken broth (low-sodium recommended)
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1 (15 oz) can chickpeas, drained and rinsed
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2 cups shredded cooked chicken (rotisserie works great)
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½ cup pitted Kalamata olives, halved
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Juice of 1 lemon
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Salt & pepper, to taste
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Optional: chopped fresh parsley or crumbled feta cheese for garnish
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic. Sweat for 5–6 minutes until onions are translucent.
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Bloom the Herbs: Sprinkle in oregano and stir for 30 seconds to release its aroma.
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Add Broth: Pour in chicken broth and bring to a gentle boil. Optional: add a strip of lemon zest for extra citrus aroma.
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Add Main Ingredients: Stir in chickpeas, shredded chicken, and olives. Simmer gently for 10 minutes to allow flavors to meld.
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Finish with Lemon: Turn off heat. Stir in fresh lemon juice and season with salt and pepper. Taste and adjust.
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Serve & Garnish: Ladle into bowls and top with fresh parsley and/or crumbled feta. Serve with crusty bread or a side salad.
Notes
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Make Ahead: Store soup (without lemon juice) in the fridge for up to 3 days; add lemon when reheating.
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Slow Cooker: Sauté aromatics, transfer to slow cooker, add everything except lemon, parsley, and feta. Cook on Low 6–7 hrs or High 3–4 hrs.
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Instant Pot: Sauté aromatics, add all ingredients except lemon, parsley, feta. Cook on High Pressure 5 min, quick release.
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Thicker Soup: Blend 1 cup of soup and stir back in, or mash some chickpeas with a spoon.
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Vegetarian: Omit chicken, use vegetable broth, add an extra can of chickpeas or white beans.
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Add Greens: Stir in fresh spinach or kale at the end for extra nutrients.
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Orzo Variation: Add ½ cup uncooked orzo with broth for a heartier soup.
Nutrition
- Calories: 280 cal Per Serving
- Fat: 12g
- Carbohydrates: 18g
- Protein: 24g