Mediterranean Chicken and Rice Soup

Bowl of Mediterranean Chicken, Chickpea, Lentil, and Rice Soup

January 29, 2019

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.

Mediterranean Chicken, Chickpea, Lentil, and Rice Soup - closeup

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.

Three different bowls of soup
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Bowl of Mediterranean Chicken, Chickpea, Lentil, and Rice Soup

Mediterranean Chicken, Chickpea, Lentil, and Rice Soup

  • Author: She’s Almost Always Hungry
  • Total Time: 1 hour, 33 minutes
  • Yield: 8 1x


This hearty and comforting soup is inspired by a similar recipe in the New England Soup Factory Cookbook.



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

1/3 cup dried lentils

1/3 cup basmati rice

3 cups rotisserie chicken, shredded

Chopped fresh parsley and grated parmesan cheese to serve, optional


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.

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.

Add the lentils and rice. Cover and simmer for another 35 minutes. In the last 5 minutes add the chicken to warm through.

Remove the bay leaves. Add salt and pepper to taste. Stir well before serving. Top with parsley and parmesan cheese if desired.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 18 minutes
  • Category: Soup
  • Cuisine: Mediterranean


  • Calories: 418.97
  • Sugar: 11.74 g,
  • Sodium: 982.25 mg.
  • Fat: 17.19 g.
  • Saturated Fat: 3.48 g/
  • Carbohydrates: 34.06 g.
  • Fiber: 7.75 g.
  • Protein: 35.69 g.
  • Cholesterol: 82.18 g.

Keywords: chickpeas, lentils, chicken, rice

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