Save to Pinterest A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
This comforting soup quickly became a weeknight favorite thanks to its simple preparation and delicious flavors.
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 breasts/thighs, 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 to Pinterest This soup always brings the family together on chilly evenings, making our dinners both delicious and memorable.
Required Tools
Large soup pot, baking sheet, parchment paper (optional), chef's 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 to Pinterest A wonderfully balanced soup that is both nutritious and satisfying, perfect for any season.
Recipe FAQs
- → How can I make the chickpeas crispy?
Drain and dry chickpeas thoroughly before tossing with olive oil and spices. Roast at 400°F for 25–30 minutes, shaking halfway to ensure even crisping.
- → Can I use other greens instead of kale?
Yes, sturdy greens like Swiss chard or collard greens can substitute kale, added near the end to wilt gently in the hot broth.
- → What is the best cut of chicken to use?
Boneless, skinless chicken breasts or thighs work well; thighs add more moisture and richness to the broth.
- → How do I adjust the spice level?
Include or omit crushed red pepper flakes according to your preferred heat. Smoked paprika also adds mild warmth and depth.
- → Can this be prepared ahead of time?
Yes, the soup improves in flavor when refrigerated overnight. Keep chickpeas separate to retain crispness before serving.