Welcome to one of the simplest and most flavorful soups you’ll ever make. Any soup that starts and finishes with bacon is bound to be a winner.
This recipe is quick, satisfying and relatively healthy despite the bacon — just a bit of bacon grease and a few slices scattered through the soup. From start to finish it took about 45 minutes, and the bacon contributed an incredible depth of flavor.
It’s also loaded with vegetables. Maybe more than I usually prefer, but the soup was so good I finished every last spoonful. Sometimes vegetables are worth the effort — especially when there’s bacon involved.
If you have chicken on hand this becomes a hearty one-pot meal — easy to make and packed with protein and fiber. It’s a memorable chicken dish that proves comforting meals don’t need to be complicated.
I didn’t have high expectations going in — I was mainly looking to use up vegetables before they wilted. I added bacon to make sure I’d actually eat it, but the bacon ended up transforming the soup and building surprising layers of flavor.
My partner was impressed too; he enjoyed a bowl late at night and came back for more. This soup satisfies even big appetites.
You can easily make this vegetarian by omitting the bacon and chicken, using olive oil and vegetable stock instead. It will be different without the bacon’s smoky richness, but with a bit more seasoning it will still be delicious.
I was pleasantly surprised by how well the chickpeas paired with the sautéed onions, peppers, spinach and mushrooms — they add a nice texture and heartiness that could stand on its own for a simple lunch.
A little grated cheese on top is optional but very welcome.
This soup will likely taste even better the next day once the flavors have melded. Soup for breakfast? Why not.
Chickpea Chicken Soup
Serves approximately 6–8, depending on portion size
Ingredients:
- 4 slices thick-cut bacon, chopped
- 1 medium onion, chopped
- 1/2 red pepper, chopped
- 1 cup mushrooms, roughly chopped
- 2 cups raw spinach
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 boneless, skinless chicken breasts
- 1 teaspoon seasoned salt
- 1 cup chopped carrots
- 2 celery stalks, chopped
- 1 (25-ounce) can chickpeas, drained and rinsed
- 24 ounces low-sodium chicken stock
Instructions:
- Preheat a large pot over medium heat. Add the chopped bacon and cook until browned and crispy. While the bacon cooks, chop the vegetables and prep the chicken.
- You have three options for the chicken: bake it, pan-fry it while the bacon and vegetables cook, or use pre-cooked shredded chicken. Prepare the chicken using your preferred method while the bacon renders.
- When the bacon is done, remove it and drain on paper towel. Keep the pot over medium heat and add the onion, mushrooms and red pepper to the bacon grease. Sauté until softened, about 5–8 minutes.
- Add the garlic, spinach, smoked paprika and cumin and cook, stirring, for about 60 seconds.
- Reduce the heat to low and add the chickpeas, celery, carrots and chicken. Pour in the chicken stock and simmer gently for 30 minutes to meld the flavors.
- Just before serving, stir the crispy bacon back into the soup. Garnish with grated Parmesan if desired and serve with toast. Taste and adjust seasoning with salt and pepper if needed — I often find no extra salt is necessary.
This is an ideal recipe to make this week: simple, flexible and comforting. You can substitute leftover turkey or other cooked poultry if you prefer, but for me the bacon and chicken combination is hard to beat.