Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
This recipe combines the perfect blend of flavors and textures for a cozy meal any day.
Ingredients
- For the Soup: 2 tablespoons olive oil, 1 medium onion diced, 2 garlic cloves minced, 2 medium carrots sliced, 2 celery stalks sliced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional), 1 pound 450 g boneless skinless chicken breasts or thighs, 6 cups 1.5 L low-sodium chicken broth, 4 cups chopped kale ribs removed, 1 bay leaf, Salt and freshly ground black pepper to taste, Juice of 1/2 lemon
- For the Crispy Chickpeas: 1 15 oz 425 g can chickpeas drained and rinsed, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt
Instructions
- Step 1:
- Preheat oven to 400°F 200°C. Pat chickpeas dry with a paper towel. Toss with olive oil smoked paprika garlic powder and salt. Spread on a baking sheet and roast for 25–30 minutes shaking halfway until golden and crispy. Set aside.
- Step 2:
- Meanwhile heat olive oil in a large pot over medium heat. Add onion garlic carrots and celery. Sauté for 5–6 minutes until softened.
- Step 3:
- Stir in thyme oregano and if using red pepper flakes cook for 1 minute.
- Step 4:
- Add chicken breaststhighs chicken broth bay leaf salt and pepper. Bring to a boil then reduce to a simmer. Cover and cook for 15–20 minutes until chicken is cooked through.
- Step 5:
- Remove chicken shred with two forks and return to the pot.
- Step 6:
- Stir in chopped kale and simmer for 3–4 minutes until wilted. Add lemon juice.
- Step 7:
- Taste and adjust seasoning if needed. Remove bay leaf.
- Step 8:
- Ladle soup into bowls and top with crispy chickpeas just before serving.
Save This recipe brings comfort and warmth to our family dinners.
Required Tools
Large soup pot Baking sheet Parchment paper optional Chefs knife Cutting board Mixing bowls
Allergen Information
Contains None of the major allergens If using store-bought broth check for potential allergens or gluten Always verify ingredient labels for processed items
Nutritional Information
Calories 350 Total Fat 12 g Carbohydrates 27 g Protein 32 g per serving
Save This soup makes a wholesome meal with a delicious crunch topping.
Recipe FAQs
- → How can I make chickpeas crispy?
Drain and dry chickpeas thoroughly, then toss with olive oil and spices before roasting at 400°F for 25–30 minutes until golden and crunchy.
- → Can I substitute kale with another green?
Yes, hearty greens like Swiss chard or collard greens work well and add different textures and flavors.
- → What is the best cut of chicken for this soup?
Boneless, skinless chicken breasts or thighs both work; thighs offer more flavor and tenderness.
- → How do I prevent the soup from becoming bitter when cooking kale?
Adding kale late in the cooking process and simmering briefly helps maintain a mild, fresh taste without bitterness.
- → Can I prepare the crispy chickpeas in advance?
Yes, store the roasted chickpeas in an airtight container for up to two days to retain their crunch.