Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
This chicken kale soup became a household favorite for its comforting flavors and ease of preparation.
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 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:
- 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.
- Finish Soup:
- Taste and adjust seasoning if needed. Remove bay leaf.
- Serve:
- Ladle soup into bowls and top with crispy chickpeas just before serving.
Save This soup always brings the family together especially on chilly evenings.
Variations
For a vegetarian option substitute chicken with white beans and use vegetable broth. Add diced potatoes or cooked quinoa for extra heartiness.
Storage
Crispy chickpeas can be made ahead and stored in an airtight container for 2 days. The soup itself keeps well refrigerated for 3-4 days.
Nutritional Information
Calories 350 Total Fat 12 g Carbohydrates 27 g Protein 32 g per serving.
Save This soup is simple yet satisfying a perfect weeknight meal that’s both healthy and delicious.
Recipe Guide
- → How do I make chickpeas crispy?
Drain and dry chickpeas thoroughly, toss with olive oil and spices, then roast in a preheated 400°F oven for 25–30 minutes, shaking halfway to ensure even crisping.
- → Can I use kale stems in the soup?
Kale stems are tougher and fibrous, so it's best to remove ribs and use only the tender leaves for a pleasant texture and quicker cooking time.
- → What is a good substitute for chicken in this dish?
White beans can replace chicken for a vegetarian alternative, paired with vegetable broth to maintain flavor and protein.
- → How long should I simmer the soup after adding kale?
Simmer the soup 3–4 minutes after adding kale until it wilts but remains bright and tender.
- → Can I prepare crispy chickpeas ahead of time?
Yes, crispy chickpeas can be roasted in advance and stored in an airtight container for up to 2 days, preserving their crunch.