Save to Pinterest A wholesome, comforting soup loaded with tender chicken, nutrient-rich kale, and topped with crunchy roasted chickpeas for a healthy twist.
I first served this soup on a chilly evening and my whole family loved the blend of flavors and textures.
Ingredients
- For the Soup: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 garlic cloves minced, 2 medium carrots peeled and sliced, 2 celery stalks sliced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1 teaspoon salt or to taste, 1/4 teaspoon crushed red pepper flakes optional, 6 cups low-sodium chicken broth, 2 boneless skinless chicken breasts about 400 g cut into bite-sized pieces, 4 cups chopped kale stems removed, 1 tablespoon fresh lemon juice
- For the Crispy Chickpeas: 1 can 15 oz / 400 g chickpeas drained rinsed and thoroughly dried, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C) for the crispy chickpeas.
- Prepare Chickpeas:
- Toss dried chickpeas with olive oil smoked paprika garlic powder and salt. Spread on a baking sheet in a single layer. Roast for 25 30 minutes shaking halfway through until golden and crispy. Set aside.
- Sauté Vegetables:
- While chickpeas roast heat olive oil in a large soup pot over medium heat. Add onion carrots and celery sauté for 5 minutes until softened.
- Add Seasonings:
- Add garlic thyme oregano black pepper salt and red pepper flakes if using. Stir for 1 minute until fragrant.
- Add Broth and Chicken:
- Add chicken broth and bring to a boil. Add chicken pieces reduce heat to a simmer and cook for 10 minutes or until chicken is cooked through.
- Add Kale:
- Stir in chopped kale and simmer for 3 5 minutes until wilted and tender.
- Finish Soup:
- Remove from heat stir in lemon juice. Taste and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save to Pinterest This soup always brings my family together for a cozy meal and warm conversations.
Nutritional Information
Calories 325 Total Fat 11 g Carbohydrates 25 g Protein 29 g per serving
Allergen Information
Contains legumes (chickpeas). Gluten-free and dairy-free as written. Always check broth for gluten or other allergens.
Required Tools
Soup pot Baking sheet Chefs knife Cutting board Wooden spoon
Save to Pinterest This chicken kale soup is sure to become your favorite comfort food with a healthy crunch.
Recipe FAQs
- → How do you achieve crispy chickpeas?
Drain and thoroughly dry chickpeas, then toss with olive oil, smoked paprika, garlic powder, and salt before roasting at 400°F for 25-30 minutes, shaking halfway.
- → Can the chicken be substituted?
Yes, white beans can replace chicken for a vegetarian approach, using vegetable broth to maintain flavor.
- → What is the best way to cook the kale?
Add chopped kale towards the end of simmering and cook gently for 3-5 minutes until tender but still vibrant green.
- → How can I enhance the flavor of the broth?
Simmering a parmesan rind in the broth adds depth and richness; just remove before serving.
- → How should the crispy chickpeas be stored?
Keep chickpeas separate from the soup to retain crunchiness until serving.