Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
This soup quickly became a family favorite thanks to its warmth and flavor combination.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic cloves: 2, minced
- Carrots: 2 medium, sliced
- Celery stalks: 2, sliced
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Crushed red pepper flakes: 1/2 teaspoon (optional)
- Chicken breasts or thighs: 1 pound (450 g) boneless, skinless
- Chicken broth: 6 cups (1.5 L), low-sodium
- Kale: 4 cups chopped, ribs removed
- Bay leaf: 1
- Salt and black pepper: to taste
- Lemon juice: juice of 1/2 lemon
- Chickpeas: 1 (15 oz/425 g) can, drained and rinsed
- Smoked paprika: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
Instructions
- Prepare chickpeas:
- Preheat oven to 400°F (200°C). Pat chickpeas dry with paper towel. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on baking sheet. Roast for 25 30 minutes until golden and crispy, shaking halfway. Set aside.
- Cook vegetables:
- Heat olive oil in 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 red pepper flakes if using; cook for 1 minute.
- Cook chicken:
- Add chicken, broth, bay leaf, salt, and pepper. Bring to boil, reduce heat, cover and simmer for 15 20 minutes until chicken cooked through.
- Shred chicken:
- Remove chicken, shred with forks, return to pot.
- Add kale:
- Stir in kale, simmer 3 4 minutes until wilted. Add lemon juice.
- Final steps:
- Taste and adjust seasoning. Remove bay leaf. Ladle soup and top with crispy chickpeas before serving.
Save My family gathers around this soup on chilly evenings, making lasting memories.
Vegetarian Variation
Substitute chicken with white beans and use vegetable broth for a hearty meatless version.
Make Ahead Tips
Crispy chickpeas can be roasted and stored for up to 2 days, saving prep time.
Nutritional Information
This soup provides approximately 350 calories, 12 g fat, 27 g carbs, and 32 g protein per serving.
Save This chicken kale soup is both nourishing and delicious, perfect for any season.
Kitchen Questions
- → How are the chickpeas made crispy?
Chickpeas are drained, tossed with olive oil, smoked paprika, garlic powder, and salt, then roasted at 400°F for 25-30 minutes until golden and crunchy.
- → Can I substitute the chicken with a plant-based option?
Yes, white beans and vegetable broth can replace chicken to create a satisfying vegetarian alternative with similar texture and protein.
- → How long does the soup take to prepare?
Preparation requires about 15 minutes, with an additional 35 minutes for simmering and roasting, totaling around 50 minutes.
- → What herbs enhance the soup’s flavor?
Dried thyme and oregano are added early during sautéing, infusing the broth with aromatic and earthy notes.
- → How can I add more heartiness to this dish?
Including diced potatoes or cooked quinoa boosts texture and makes the meal more filling without altering flavors.