Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas & the perfect healthy comfort food twist.
This is one of my favorite soups to make during colder months because it's both filling and packed with flavor.
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 or 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 This soup always brings my family together for a warm and comforting meal.
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 is a quick and easy way to nourish your body and warm your soul.
Recipe FAQ
- → How do I make the chickpeas crispy?
Dry the canned chickpeas thoroughly, toss with olive oil and spices, then roast at 400°F for 25-30 minutes until golden and crunchy.
- → Can I use different greens instead of kale?
Yes, spinach or Swiss chard work well as alternatives, added near the end to wilt gently.
- → What cut of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs both cook well and shred easily for this soup.
- → How can I add more heartiness to the soup?
Include diced potatoes or cooked quinoa during cooking to enhance texture and fullness.
- → Is it possible to prepare this in advance?
Yes, chickpeas can be roasted ahead and stored airtight for up to two days; soup flavors also deepen when prepared a few hours before serving.