A hearty blend of chicken, kale, and crispy spiced chickpeas for a wholesome, flavorful meal.
# What you'll need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1 pound boneless, skinless chicken breasts or thighs
10 - 6 cups low-sodium chicken broth
11 - 4 cups chopped kale, ribs removed
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1/2 lemon
→ Crispy Chickpeas
15 - 1 (15 oz) can chickpeas, drained and rinsed
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon garlic powder
19 - 1/4 teaspoon salt
# Method:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towel. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on baking sheet and roast for 25–30 minutes, shaking halfway through, until golden and crispy. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
03 - Stir in thyme, oregano, and crushed red pepper flakes if using. Cook for 1 minute to release flavors.
04 - Add chicken, chicken broth, bay leaf, salt, and pepper. Bring to a boil, reduce to simmer, cover, and cook for 15–20 minutes until chicken is fully cooked.
05 - Remove chicken from pot and shred with two forks. Return shredded chicken to pot.
06 - Stir in kale and simmer for 3–4 minutes until wilted. Add lemon juice, then taste and adjust seasoning if needed. Remove bay leaf.
07 - Ladle soup into bowls and top with crispy chickpeas just before serving.
