Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
I love making this soup on chilly evenings because it warms the whole family and is packed with nutrients.
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/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 My family gathers around the table every week to enjoy this soup, sharing stories as they savor the flavors.
Notes
For extra heartiness add diced potatoes or cooked quinoa.
Required Tools
Large soup pot baking sheet parchment paper (optional) chefs knife cutting board mixing bowls.
Nutritional Information
Calories 350 Total Fat 12 g Carbohydrates 27 g Protein 32 g per serving.
Save This soup is a delicious way to enjoy comforting flavors while staying healthy and satisfied.
Kitchen Guide
- → How do I crisp the chickpeas?
Drain and dry chickpeas thoroughly, then toss with olive oil, smoked paprika, garlic powder, and salt. Roast at 400°F for 25–30 minutes, shaking halfway to ensure even crispness.
- → Can I use chicken thighs instead of breasts?
Yes, both boneless skinless chicken breasts and thighs work well, providing tender, flavorful meat after simmering in the broth.
- → What is the best way to prepare the kale?
Remove ribs and chop the kale before stirring it into the hot broth, allowing it to wilt gently for 3–4 minutes.
- → How can I adjust the spice level?
Add or omit crushed red pepper flakes when sautéing the vegetables to control heat to your preference.
- → Are there vegetarian alternatives?
Substitute chicken with white beans and replace chicken broth with vegetable broth for a vegetarian-friendly version.