Save to Pinterest 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 for its combination of healthy greens and crispy toppings.
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)
- Boneless skinless chicken breasts or thighs: 1 pound (450 g)
- Low-sodium chicken broth: 6 cups (1.5 L)
- Chopped kale: 4 cups, ribs removed
- Bay leaf: 1
- Salt and freshly ground 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
- Salt (for chickpeas): 1/4 teaspoon
Instructions
- Prepare chickpeas:
- Preheat oven to 400℉ (200℃). 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 spices:
- Stir in thyme, oregano, and (if using) red pepper flakes cook for 1 minute.
- Cook chicken:
- 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:
- 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 to Pinterest This soup brings the whole family together, perfect for sharing stories around the dinner table on chilly evenings.
Required Tools
Large soup pot, baking sheet, parchment paper (optional), chef's knife, cutting board, mixing bowls
Allergen Information
Contains no major allergens. If using store-bought broth, check for potential allergens or gluten. Always verify ingredient labels for processed items.
Nutritional Information
Calories: 350 per serving, Total Fat: 12 g, Carbohydrates: 27 g, Protein: 32 g
Save to Pinterest This chicken kale soup is a nutritious and comforting meal that fits perfectly into any healthy eating plan.
Common Recipe Questions
- → How do you achieve crispy chickpeas?
Pat chickpeas dry, toss them in olive oil and spices, then roast at 400°F for 25–30 minutes until golden and crunchy.
- → Can I substitute kale with other greens?
Yes, hearty greens like spinach or Swiss chard work well; add them near the end to wilt gently.
- → What cut of chicken is best for this dish?
Boneless skinless breasts or thighs both provide tender meat; thighs offer richer flavor.
- → How do you season the broth?
Use thyme, oregano, bay leaf, salt, pepper, and a splash of lemon juice for balanced, fresh flavor.
- → Can the crispy chickpeas be prepared in advance?
Yes, roast them ahead and store in an airtight container for up to two days without losing crunch.