Mediterranean Chicken, Chickpea, Lentil, and Rice Soup

Many years ago when I was sick, a friend sent me containers of delicious chicken soup from the New England Soup Factory. It was just what I needed on my road to recovery. Several years later the restaurant published its own cookbook and it's become my go-to resource whenever I want to make soup.

This recipe is a modification of one of my favorite soups from this cookbook. The original recipe uses dried chickpeas and I use canned. I also replaced dried marjoram for dried oregano, primarily because this is what I have in my pantry. And finally I added rotisserie chicken to bump up the protein and make the soup a meal.

The nice thing about this soup is you can adjust based on what you have. I've added the odd parsnip or potato if I have it in my vegetable drawer. Sometimes I've used fresh cilantro or thyme. So have fun and modify this recipe to your taste and pantry.

On a cold winter's day I like to make multiple soups. Some freeze very well, like carrot soup, and the others will last me through the week. It makes for a productive day and I don't have to go outside into the cold.

soup, chickpeas, lentils, chicken
Yield: 8
Author: She's Almost Always Hungry
Mediterranean Chicken, Chickpea, Lentil, and Rice Soup

Mediterranean Chicken, Chickpea, Lentil, and Rice Soup

This soup is inspired by a similar recipe in the New England Soup Factory Cookbook
Prep time: 15 MinCook time: 1 H & 18 MTotal time: 1 H & 33 M


  • 4 tablespoons olive oil
  • 1 large onion, diced
  • 1 teaspoon crushed red pepper, or to taste
  • 3 ribs celery, sliced
  • 3 large carrots, sliced into disks
  • 3 cloves garlic, minced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can diced tomatoes with juice
  • 1 15-ounce can tomato sauce
  • I teaspoon dried oregano
  • 2 bay leaves
  • 8 cups low sodium chicken broth
  • 4 cups water
  • ⅓ cup dried lentils
  • ⅓ cup basmati rice
  • 3 cups rotisserie chicken, shredded
  • Chopped fresh parsley and grated parmesan cheese to serve, optional


  1. In a large pot heat olive oil over medium-high heat. Add the onions and crushed red pepper. Sauté for 2-3 minutes. Add celery, carrots, and garlic. Sauté for another 10 minutes - vegetables should be soft, not browned.
  2. Add the chickpeas, tomatoes, tomato sauce, oregano, bay leaves, stock, and water. Bring to a boil. Cover the pot and reduce the heat. Simmer for 30 minutes.
  3. Add the lentils and rice. Cover and simmer for another 35 minutes. In the last 5 minutes add the chicken to warm through.
  4. Remove the bay leaves. Add salt and pepper to taste. Stir well before serving. Top with parsley and parmesan cheese if desired.

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Nutritional information calculated using The Recipes Generator

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