Ingredients

• Cooked chicken (such as rotisserie or cubed boiled chicken)
• Precooked baby fingerlings or canned sliced carrots
• Olive oil or butter
• Chicken broth or vegetable broth
• Fresh minced garlic and a small minced onion
• Granulated garlic powder
• Freshly chopped Italian parsley and basil
• Lemon juice and zest
• Dried thyme
• Diced canned or fresh tomatoes
• Diced celery
• Small baby pasta (like ditalini, acini di pepe, or orzo), cooked and drained
• Salt and freshly ground black pepper to taste
• Cayenne pepper (optional, for heat)
• For garnish: Grated Pecorino Romano cheese and lemon zest

Instructions

1. Prepare the Chicken

   If you’re using raw chicken, boil it in about 5 cups of water, skimming off any residue until the water is clear. This will create a clear broth.

   Season with salt and pepper. If you’re using rotisserie chicken, feel free to skip this step and shred the chicken instead.

2. Saute the Aromatics

   In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 2 minutes. The aroma will be delightful!

3. Combine the Ingredients

   Pour in the chicken broth and add in the chickpeas, diced vegetables (carrots, celery, tomatoes), and all the seasonings, including thyme, parsley, and basil. Stir well to combine. Bring the mixture to a gentle simmer.

4. Simmer the Soup

   Let the soup simmer for about 35 to 40 minutes, or until the vegetables are tender. Enjoy the lovely scents wafting through your kitchen during this time!

5. Cook the Pasta

   Meanwhile, cook the small baby pasta according to the package instructions in a separate pot of salted boiling water. Once done, drain and set aside.

6. Finish the Soup

   Stir in the cooked pasta along with the fresh lemon juice and adjust the seasoning with salt and pepper to your taste.

7. Ladle & Garnish

   Serve the soup hot in bowls. Drizzle a little extra virgin olive oil on top, sprinkle with grated Pecorino Romano cheese, and add a touch of lemon zest for brightness.

8. Serve with Accompaniments

   This soup pairs beautifully with garlic bread, toasted pita, or crispy garlic-flavored croutons. Add a simple salad on the side for a complete meal.

Tips and Alternatives

• For an extra flavor boost, finely chop fresh celery, carrots, and onion in a food processor, then sauté them in butter along with the garlic.
• Switch things up by using butter instead of olive oil for added creaminess in your soup.
• Make sure to use fresh Italian herbs like parsley and basil for the best flavor.
• Add a twist by incorporating cooked Italian sausage or other meats like boneless pork tenderloin or kielbasa.
• If desired, a ham bone can replace chicken for additional flavor.
• Vegetable broth works perfectly if you want a vegetarian option.
• Feel free to throw in sautéed mushrooms or your choice of vegetables for added texture and taste.
• Baby pasta options include ditalini, acini di pepe, or small ravioli, just remember to cook them separately before adding.
• Optional serving suggestions include Italian garlic croutons, breadsticks, or hard-crusted Italian bread with butter.
• If you like a pronounced lemon flavor, don’t hesitate to add more lemon juice and zest.

About Chicken Chickpea Lemon Soup

This vibrant Chicken Chickpea Lemon Soup is revered in many European homes, especially along the Amalfi Coast of Italy where lemons flourish. It’s a cherished recipe passed down through generations, often enjoyed during winter months to warm you from the inside out.

Whether you’re looking for comfort food or a nourishing meal to share with loved ones, this soup fits the bill. Pair it with some Bruschetta or a refreshing Panzanella Salad, and you’ve got a delightful dining experience awaiting you!