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chicken chickpea chowder on spoon
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Hearty Chicken and Chickpea Soup (Instant Pot friendly)

This healthy and hearty chicken and chickpea soup is full of nourishing comfort. It's made with lots of fresh vegetables and a mixed rice medley that gives it a creamy consistency resembling a stew. It's a perfect healthy comfort meal and couldn't be easier to make.
Course Soup
Cuisine American, Fusion, International
Keyword Chicken, Chickpeas, Rice, Vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 361kcal

Equipment

  • Instant Pot or a regular soup pot - just add 10 minutes more cooking time for a regular soup pot.

Ingredients

  • 450 grams canned chickpeas one standard sized can (about 15oz)
  • 300 grams chicken leg one whole bone-in chicken leg with skin (about 10oz)
  • 2 tablespoons vegetable oil
  • 1 cup brown rice medley
  • 1 yellow onion finely diced
  • 1 leek washed and sliced
  • 1 carrot finely diced
  • 1 zucchini cubed
  • 1 yellow pepper finely diced
  • 1 red pepper finely diced
  • 2 tablespoon tomato paste
  • 4 sprigs fresh thyme
  • 1 low-sodium bouillon cube or about 1 tablespoon of powder
  • 2.5 teaspoons salt or more/less to taste
  • 2.5 teaspoons black pepper
  • 2.5 liters water or to fill line on 6 quart Instant Pot
  • 3 tablespoons mascarpone

Instructions

  • Heat the oil in the pot over medium-high heat (if using Instant Pot then use sauté function).
  • Sear the chicken on both sides until lightly browned (3-4 minutes) then remove it to a plate.
  • Add the onion and leek to the pot and sauté until lightly browned.
  • Put the chicken back in the pot along with everything else except the mascarpone.
  • Cover and simmer over medium heat for 40 minutes on stove top or under pressure in the Instant Pot for 30 minutes.
  • Once finished, spoon a few tablespoons of the soup into a small bowl and whisk it with the mascarpone, and set the bowl aside.
  • Take the chicken leg out. Remove the skin and discard. Use two forks to shred the meat off the bone. Put the meat back in the pot along with the mascarpone mixture.
  • Give the soup a really good stir to spread out the rice starch and cream so it distributes evenly. The color will go from reddish to a paler creamy color.
  • Taste and adjust the seasoning to your liking. Maybe you want more salt or some fresh black pepper.