Chickpea and Rice Soup
Published on January 26, 2026
Quick Summary
This Chickpea and Rice Soup is a hearty, comforting vegetarian soup made with simple pantry staples like chickpeas, rice, vegetables, and herbs. It’s inspired by classic chicken and rice soup, but completely plant-based, affordable, and nourishing. Perfect for cold days, when you’re feeling under the weather, or anytime you need a cozy bowl of comfort.
Pin this now to find it later
Pin ItTable of Contents
Chickpea and Rice Soup: Comfort in a Bowl
There’s something about a pot of soup simmering on the stove that just feels right, especially when you need comfort food that’s simple, nourishing, and dependable. This Chickpea and Rice Soup is my vegetarian take on classic chicken and rice soup, and it hits all the same cozy notes.
Instead of chicken, hearty chickpeas add protein and texture, making the soup filling without being heavy. The base starts with the classic trio of onion, carrot, and celery, plus garlic and herbs, so you get that familiar, comforting flavor from the very first spoonful. It’s humble food in the best way, nothing fancy, just really good.
I love this soup because it’s made with basic, affordable ingredients that I almost always have on hand. It’s the kind of recipe you can throw together on a busy weeknight, make when someone in your house is sick or feeling under the weather, or simmer slowly on a Sunday afternoon when you want something warm and soothing.
Serve it with crusty bread, dinner rolls, homemade drop biscuits, crackers, or a simple side salad for an easy, satisfying meal. If you’re craving a cozy, comforting soup that’s reliable and nourishing, I really hope you give this one a try.
Soup Ingredients (with Helpful Notes)
- Olive Oil: Use a good-quality olive oil for sautéing; it adds flavor right from the start.
- Yellow Onion: Provides a slightly sweet, savory base as it softens.
- Carrot & Celery: These classic soup vegetables add both flavor and texture.
- Garlic: Fresh garlic is key here; it adds warmth and depth.
- Bay Leaf: Adds subtle background flavor—don’t forget to remove it before serving.
- Dried Thyme: A cozy herb that pairs perfectly with chickpeas and rice.
- Crushed Red Pepper Flakes: Just a small dash adds gentle heat; totally optional.
- Vegetable Broth: Use a flavorful broth since it’s the backbone of the soup.
- White Rice: Rinsing removes excess starch and keeps the soup from getting gummy.
- Chickpeas: Canned chickpeas make this recipe quick and affordable; rinse well.
- Fresh Parsley: Brightens the soup and adds freshness at the end.
- Fresh Lemon Juice: A squeeze of lemon wakes up all the flavors and balances the richness.
Tips for Making the Soup
- Take time with the vegetables. Let the onion, carrot, and celery soften properly to build flavor.
- Toast the rice briefly. Stirring it in the pot before adding broth adds a subtle nutty flavor.
- Keep the simmer gentle. A low, steady simmer helps the rice cook evenly.
- Stir occasionally while simmering. This helps prevent the rice from sticking to the bottom of the pot.
- Taste at the end. Broths vary, so adjust salt and lemon juice to your liking.
- Customize the texture. If you like a brothier soup, add an extra splash of broth; if you prefer it thicker, let it simmer for a little long, it will continue to thicken.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently on the stove or in the microwave. Add a splash of broth or water if it thickens too much.
- Freezing: This soup can be frozen, but keep in mind the rice will soften more once thawed. Freeze for up to 3 months.
Chickpea and Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 large carrot, diced
- 1 celery rib, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes
- 8 cups vegetable broth
- 1 cup white rice, rinsed
- 2 15 ounce cans chickpeas, rinsed and drained
- 1/3 cup freshly chopped parsley
- 2 tablespoons fresh lemon juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes. Stir in the garlic, bay leaf, thyme, salt, black pepper, and crushed red pepper flakes. Cook for 30 seconds, just until fragrant.
- Add the rinsed rice to the pot and stir constantly for 2 minutes, letting it toast lightly until it smells nutty.
- Pour in the vegetable broth and bring to a boil. Reduce to a gentle simmer, cover, and cook for 20 minutes, or until the rice is tender.
- Stir in the chickpeas, parsley, and lemon juice. Simmer for 5 minutes.
- Remove the bay leaf. Taste and adjust seasoning as needed.
Notes
- Rinse the rice before adding it to the pot to remove excess starch and prevent the soup from becoming gummy.
- Let the vegetables soften well at the beginning to build flavor.
- This soup will thicken as it cooks and as it sits. Add more vegetable broth or water as needed, especially when reheating.
- Taste and adjust seasoning at the end, adding more salt or lemon juice if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
