Immerse yourself in the rich and comforting embrace of creamy chicken and chickpea soup, elevated with the aromatic notes of rosemary and garlic—an inviting symphony of flavors that promises both warmth and nourishment. This recipe unfolds in a pot, where succulent diced chicken is first seared to golden perfection, infusing the dish with a hearty foundation.

As the kitchen fills with the savory fragrance of browning chicken, a medley of onions, garlic, carrots, and celery join the ensemble, sautéing to tender perfection. The dried rosemary adds a fragrant touch, while salt and pepper lend a harmonious balance to the medley of vegetables. The stage is set for a robust broth as low-sodium chicken broth envelops the pot, bringing the ingredients to a flavorful boil before simmering gently.

Enter the humble chickpeas, adding not only a delightful textural element but also a boost of fiber to the soup. Simmering together, the flavors meld, creating a symphony of tastes that dance on the palate. The grand finale arrives with the addition of velvety heavy cream, imparting a luscious and indulgent creaminess that transforms each spoonful into a comforting delight.

Nutritionally, this soup delivers a well-rounded profile, with approximately 400-500 calories per serving, offering a balance of protein, fiber, and healthy fats. The result is a wholesome and satisfying dish that not only fills the belly but also warms the soul. Garnished with fresh parsley for a burst of color and herbaceous freshness, this creamy chicken and chickpea soup becomes a culinary masterpiece, inviting you to savor the goodness of each spoonful, making it a perfect choice for chilly evenings or whenever a comforting bowl of soup is in order.

Creamy Chicken and Chickpea Soup with Rosemary & Garlic:


  • 1 pound boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup heavy cream
  • Fresh parsley for garnish (optional)


  1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove the chicken from the pot and set it aside.
  2. In the same pot, add chopped onion, minced garlic, diced carrots, diced celery, dried rosemary, salt, and pepper. Sauté until the vegetables are softened.
  3. Add the browned chicken back to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
  4. Stir in the drained and rinsed chickpeas and let the soup simmer for an additional 10 minutes.
  5. Reduce the heat to low, and gradually stir in the heavy cream. Simmer for an additional 5-7 minutes until the soup is heated through.
  6. Adjust seasoning if needed and serve hot, garnished with fresh parsley if desired.

Nutritional Overview (Approximate Values for 1 Serving):

  • Calories: 400-500 kcal
  • Protein: 25-30g
  • Carbohydrates: 25-30g
  • Dietary Fiber: 6-8g
  • Fat: 20-25g
  • Saturated Fat: 10-12g
  • Cholesterol: 100-120mg
  • Sodium: 600-800mg

These values are rough estimates and can vary based on specific ingredients and portion sizes. To get precise nutritional information for your creamy chicken and chickpea soup, it’s recommended to use the nutrition labels on the ingredients or a nutrition calculator. This soup offers a delightful combination of protein, fiber, and comforting flavors, making it a hearty and satisfying choice for any meal.