Mediterranean Roasted Chicken and Chick Pea Soup is your new weeknight soup savior. Brimming with fire-roasted tomatoes, tender shredded chicken, chickpeas, and Mediterranean flavors like rosemary and paprika—it’s both cozy and bright. And let’s be honest, when you’re juggling 3,000 things (kids, deadlines, laundry that somehow reproduces on its own), finding a soup that feels like a warm hug AND doesn’t require culinary gymnastics? That’s a win.
In just 45 minutes, you can pull together a nourishing, protein-packed dinner that might just have your picky eaters asking for seconds. Plus, the best part? You probably have most of these ingredients in your pantry already. This soup is great for meal prep, quick lunches, and even those “I forgot to defrost dinner” nights. And yes, it tastes even better the next day—because magic.
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What is Mediterranean Roasted Chicken and Chick Pea Soup?
Mediterranean Roasted Chicken and Chick Pea Soup is like a passport to flavor, no TSA line required. It’s a savory, tomato-forward soup built on a base of chicken broth and amped up with bold Mediterranean staples—think cumin, garlic, artichoke hearts, fire-roasted tomatoes, and tender chickpeas.
The real MVP here? Rotisserie chicken. Already cooked, juicy, and practically begging to be tossed into a bubbling pot. This soup isn’t just delicious—it’s hearty without being heavy, flavorful without needing hours of simmering, and honestly, a one-pot wonder. You’ll love how it captures those warm coastal flavors while being super family-friendly. Perfect for cooler nights, busy days, or anytime you’re craving a comforting bowl that doesn’t leave you feeling weighed down. Bonus: It’s gluten-free, high-protein, and packed with fiber too.
Reasons to Try Mediterranean Roasted Chicken and Chick Pea Soup
First off, let’s just say this: Mediterranean Roasted Chicken and Chick Pea Soup is weeknight gold. Why? It’s ready in under an hour. It uses rotisserie chicken (hello, shortcut queen). It’s loaded with good-for-you ingredients like chickpeas, tomatoes, and rosemary—so you feel nourished, not nap-ready.
And it’s the kind of meal that works whether you’re feeding toddlers, teens, or just you (with your favorite fuzzy socks and a Hallmark movie). You don’t need fancy tools or hard-to-pronounce ingredients. It’s pantry-friendly, low effort, and way better than any canned soup hiding in the back of your cabinet. Plus, it’s just plain delicious. Savory, garlicky, smoky, herby… it tastes like it simmered all day, but it didn’t. You did that. And your future self will thank you for it—especially when you’re reheating leftovers that somehow taste even better.
Ingredients Needed to Make Mediterranean Roasted Chicken and Chick Pea Soup
- 1 small rotisserie chicken (approx. 2-3 cups, shredded)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can artichoke hearts, drained
- ¼ cup chopped scallions
- ¼ cup fire-roasted tomatoes
- ¼ cup tomato paste
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 sprig fresh rosemary
- 1 tablespoon minced garlic (or more, if you’re feeling bold)
Instructions to Make Mediterranean Roasted Chicken and Chick Pea Soup
This recipe is what we like to call “throw-it-in-the-pot-and-feel-like-a-chef” magic. Here’s how to make this Mediterranean Roasted Chicken and Chick Pea Soup, step-by-step.
Step 1: Shred the Chicken
Remove the rotisserie chicken from the bone. Discard the skin (or snack on it—we’re not judging), then shred the meat into bite-sized pieces. You can also use any leftover roasted chicken or turkey—waste not, want not!
Step 2: Combine Ingredients in a Pot
In a Dutch oven or large soup pot, toss in your shredded chicken, chickpeas, artichoke hearts, scallions, fire-roasted tomatoes, tomato paste, chicken broth, cumin, paprika, salt, rosemary, and minced garlic. Basically… everything but the kitchen sink.
Step 3: Bring to a Boil
Give everything a good stir and bring the soup to a boil over medium-high heat. It should start to smell amazing right about now.
Step 4: Simmer
Reduce heat to low and let the soup simmer for 30 minutes. The flavors will mingle, the chicken will get even more tender, and you’ll probably start getting texts asking “What’s for dinner?” from whoever’s lucky enough to be nearby.
Want more cozy soups? Try this creamy vegetable soup or our Mediterranean beef and vegetable soup next!
What to Serve with Mediterranean Roasted Chicken and Chick Pea Soup
This soup plays well with others. Serve it with a crusty slice of sourdough, a piece of garlic naan, or some warm pita if you’re leaning into the Mediterranean vibe. Want to green it up? A simple side salad like this Spinach Apple Pecan Salad makes a lovely pairing. You could also serve it with a scoop of rice or quinoa stirred in to make it even heartier.
And don’t overlook toppings—try a swirl of Greek yogurt, a sprinkle of feta, or fresh parsley for a bit of zip. Honestly, it’s so flavorful on its own, you don’t need extras, but if you’re feeding a crowd or just need to clean out your fridge, this is a forgiving, flexible meal.
Key Tips for Making Mediterranean Roasted Chicken and Chick Pea Soup
- Use rotisserie chicken: It saves time and adds deep flavor. Plus, you can toss the bones in the freezer for future broth.
- Fire-roasted tomatoes = flavor boost: Regular diced tomatoes will work, but fire-roasted adds smoky richness.
- Don’t skip the cumin and paprika: These two spices create that warm, earthy base that really makes the soup shine.
- Chickpeas need a rinse: Drain and rinse them well to reduce sodium and any metallic taste.
- Fresh rosemary matters: It infuses the broth with a subtle herbaceous note. If using dried, reduce to ½ tsp.
- Want it spicier? Add a pinch of red pepper flakes or a dash of hot sauce. This soup can take it.
Storage and Reheating Tips for Mediterranean Roasted Chicken and Chick Pea Soup
This soup is a meal prep dream. Let it cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months—just be sure to leave a little space at the top of your container for expansion. To reheat, warm it gently on the stove over medium heat, stirring occasionally until hot. You can also microwave it in 1-minute intervals, stirring between each, until heated through. If it thickens in the fridge (which it might), just add a splash of broth or water when reheating to bring it back to life.
FAQs
Can I use canned chicken instead of rotisserie?
You can, but rotisserie adds more flavor. If using canned, rinse it well and season to taste.
Is this soup spicy?
Nope! It’s savory and aromatic. But you can absolutely spice it up with chili flakes or harissa.
Can I make it vegetarian?
Totally. Sub the chicken for extra chickpeas and use veggie broth. Try tossing in some chopped spinach or zucchini too.
Is it freezer-friendly?
Yes! It freezes beautifully for up to 3 months. Thaw overnight in the fridge or reheat from frozen gently on the stove.
What kind of artichokes should I use?
Go for the canned or jarred kind packed in water, not oil. Drain them well before adding.
Final Thoughts
Mediterranean Roasted Chicken and Chick Pea Soup is the kind of meal that makes you feel like you’ve got it all together—even if the laundry’s still in the washer and your inbox is a mess. It’s warm, comforting, and packed with vibrant Mediterranean flavors that bring brightness to even the dullest weekday dinner. Whether you’re meal-prepping for the week, feeding a hungry crew, or just need something cozy and quick, this soup’s got your back. It’s fast, flexible, and—dare we say—pretty fabulous. For more cozy soup ideas, check out our turkey vegetable soup or this soul-hugging crockpot chicken pot pie stew. Stay warm, stay nourished, and keep that soup simmering.
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Print
Mediterranean Roasted Chicken and Chick Pea Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
This hearty Mediterranean Roasted Chicken and Chick Pea Soup made with fire roasted tomatoes, artichoke hearts and spices is deliciously filling and perfect for lunch or dinner.
Ingredients
- 1 small cooked rotisserie chicken, approx. 2–3 cups shredded
- 1 (15-ounce) can chick peas, rinsed and drained
- 1 (15-ounce) can artichoke hearts, drained
- 1/4 cup scallions, chopped
- 1/4 cup fire roasted tomatoes
- 1/4 cup tomato paste
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 sprig fresh rosemary
- 1 tablespoon minced garlic (adjust to taste)
Instructions
1. Remove the chicken from the bone, discarding the skin. Shred it into bite-sized strips.
2. Add all of the remaining ingredients to a Dutch oven or large pot. Mix well.
3. Bring the mixture to a boil, then reduce the heat to low.
4. Simmer the soup for 30 minutes until heated through and flavors are combined.
5. Serve hot.
Notes
You can also use any leftover roasted chicken or turkey and cut it into small pieces.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
For added spice, include a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 293
- Sugar: 6g
- Sodium: 991mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0.03g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 62mg
