Slow-Cooker Chicken & Chickpea Soup

3.9

(35)

32 Reviews

The only things better than healthy dinner ideas are easy healthy dinner ideas. This set-it-and-forget-it slow-cooker soup recipe is just that. It simmers away all day so you come home to a warm and healthy dinner the whole family will love. Using bone-in chicken thighs is the key to making rich soup without adding broth. Plus, if you're also in need of healthy meals on a budget, thighs are less expensive than breasts, and dried chickpeas are a relatively inexpensive and versatile pantry item that's always good to stock up on.

Carolyn Malcoun

Updated on June 1, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Prep Time:

20 mins

Additional Time:

4 hrs

Total Time:

4 hrs 20 mins

Servings:

Yield:

12 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 ½ cups dried chickpeas, soaked overnight
4 cups water
1 large yellow onion, finely chopped
1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
2 tablespoons tomato paste
4 cloves garlic, finely chopped
1 bay leaf
4 teaspoons ground cumin
4 teaspoons paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground pepper
2 pounds bone-in chicken thighs, skin removed, trimmed
1 (14 ounce) can artichoke hearts, drained and quartered
¼ cup halved pitted oil-cured olives
½ teaspoon salt
¼ cup chopped fresh parsley or cilantro

Directions

Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Add chicken. Cover and cook on Low for 8 hours or High for 4 hours.

Photographer: Antonis Achilleos, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine.
Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: 6-qt. or larger slow cooker

Originally appeared: EatingWell Magazine, March 2019; updated October 2021

Nutrition Facts (per serving)

447	Calories
15g	Fat
43g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 2 cups
Calories 447
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 12g	41%
Total Sugars 9g
Protein 34g	67%
Total Fat 15g	20%
Saturated Fat 3g	17%
Cholesterol 77mg	26%
Vitamin A 1590IU	32%
Vitamin C 15mg	17%
Folate 194mcg	49%
Sodium 762mg	33%
Calcium 115mg	9%
Iron 6mg	32%
Magnesium 79mg	19%
Potassium 609mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Slow-Cooker Chicken & Chickpea Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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