Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
This cozy chicken kale soup has become a family favorite on chilly evenings, especially when topped with crispy chickpeas for added texture.
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
- Prepare Crispy Chickpeas:
- 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.
- Sauté Vegetables:
- Meanwhile heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add Herbs:
- Stir in thyme, oregano, and (if using) red pepper flakes cook for 1 minute.
- Cook Chicken Soup:
- 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.
- Shred Chicken:
- Remove chicken shred with two forks and return to the pot.
- Add Kale and Lemon:
- Stir in chopped kale and simmer for 3–4 minutes until wilted. Add lemon juice.
- Final Seasoning:
- Taste and adjust seasoning if needed. Remove bay leaf.
- Serve:
- Ladle soup into bowls and top with crispy chickpeas just before serving.
Save Gathering around this soup always brings warmth and joy to our family dinners during cold months.
Nutritional Information
Calories 350, Total Fat 12 g, Carbohydrates 27 g, Protein 32 g (per serving)
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.
Required Tools
Large soup pot, baking sheet, parchment paper (optional), chefs knife, cutting board, mixing bowls
Save This soup combines nutritious ingredients with simple steps for a delightful meal you can enjoy any day.
Recipe FAQs
- → How do I achieve crispy chickpeas?
Pat chickpeas dry before tossing with olive oil and spices. Roast at 400°F for 25-30 minutes, shaking halfway to ensure even crispiness.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and provide a richer flavor while remaining tender after simmering.
- → What’s the best way to prepare kale for this dish?
Remove ribs and chop leaves into bite-sized pieces, adding them to the pot near the end to wilt gently without losing texture.
- → How can I add more heartiness to this dish?
Incorporate diced potatoes or cooked quinoa to the soup for added texture and substance.
- → Is there a vegetarian alternative for this dish?
Substitute chicken with white beans and use vegetable broth for a satisfying plant-based variation.