Mediterranean Chicken, Chickpea and Zucchini Soup

for a cozy fall dinner
For a cozy fall dinner
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For soup:
1 tbsp Olive oil
½ cup White onion diced
1 lb Ground chicken
¾ tsp Dried oregano
½ tsp Cumin ground
½ tsp Onion powder
½ tsp Garlic powder
½ tsp Salt
¼ tsp Black pepper
3 cloves Garlic sliced
1 (15-oz) can Chickpeas drained and rinse
3 cups Chicken broth or vegetable broth, reduced sodium
1 ¼ cups Zucchini large dice
1 tbsp Red wine vinegar
For topping:
2 tbsp Feta cheese crumbled
1 squeeze Lemon juice
1 sprinkle Crushed red pepper optional

Nutritional information

  • For soup:

  • For topping:

Mediterranean Chicken, Chickpea and Zucchini Soup


Want dinner on the table in half an hour? Try this hearty Mediterranean Chicken, Chickpea and Zucchini Soup. It fits nicely into the Mediterranean diet thanks to lean chicken, plenty of zucchini, and chickpeas. This easy soup recipe has the perfect balance of texture and flavor. Red wine vinegar adds brightness, while crumbled feta cheese adds a salty, tangy flavor. Pair it with a simple green salad and whole-grain pitas for a healthy dinner.

Heat a medium-sized pot and add the olive oil. Once hot, add the onions and cook until softened. Add the ground chicken, breaking it up with a wooden spoon. Add the spices and garlic and cook until the chicken is no longer pink. Then add the chickpeas, chicken broth, and zucchini. Cook for about 10 minutes or until the zucchini is just tender. Finally, stir in the red wine vinegar and serve garnished with feta cheese. I added a squeeze of lemon juice and a sprinkle of chili flakes for a little extra flavor. You could substitute with more red wine vinegar, and the chili flakes are, of course, optional.

To make the Mediterranean Chicken, Chickpea and Zucchini Soup, you will need the following ingredients:

Ingridiens for Mediterranean Chicken, Chickpea and Zucchini Soup

Steps to make Mediterranean Chicken, Chickpea and Zucchini Soup


Saute onions


In a medium-sized pot over medium-high heat, heat 1 tablespoon olive oil and add ½ cup diced onions. Sauté the onions for about 3 minutes until soft and lightly golden.


Add chicken


Add 1 pound ground chicken to the pot and separate it into chunks with the tip of a wooden spoon.


Add seasonings and garlic


Add ¾ teaspoon dried oregano, ½ teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 3 sliced garlic cloves and sauté until the chicken is no longer pink.


Add chickpeas, broth, and zucchini


Reduce the heat to medium-low and add in the chickpeas, 3 cups chicken broth, and 1 ¼ cups zucchini and stir. Simmer the soup for 10 to 12 minutes or until the zucchini is just tender.


Add red wine vinegar


Add in 1 tablespoon red wine vinegar and stir. Taste and adjust for salt, if needed.



To serve, ladle the soup into bowls and garnish with feta, a squeeze of lemon juice, and a sprinkle of crushed red pepper. Enjoy!

Finish this hearty Mediterranean Chicken, Chickpea and Zucchini Soup with crumbled feta and a squeeze of lemon juice for a further burst of flavor and enjoy a warming, filling dinner. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Cozy fall soup! Thanks for sharing the recipe!

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