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.
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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
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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.
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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
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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.
