Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and a crunchy topping of spiced, oven-roasted chickpeas. Perfect for a healthy comfort meal.
This recipe quickly became a favorite at home for its comforting flavors and ease of preparation.
Ingredients
- Olive oil: 2 tablespoons for soup, 1 tablespoon for chickpeas
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, 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 breast or thighs: 1 lb (450 g) boneless skinless
- Chicken broth: 6 cups (1.5 L) low sodium
- Kale: 1 large bunch, stems removed leaves chopped about 6 cups
- Salt: 1 teaspoon or to taste plus 1/4 teaspoon for chickpeas
- Black pepper: 1/2 teaspoon plus 1/4 teaspoon for chickpeas
- Lemon juice: Juice of 1/2 lemon
- Chickpeas: 1 can 15 oz/400 g drained and rinsed
- Smoked paprika: 1/2 teaspoon for chickpeas
- Ground cumin: 1/2 teaspoon for chickpeas
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C)
- Prepare chickpeas:
- Pat chickpeas dry with a kitchen towel Toss with olive oil smoked paprika cumin salt and pepper Spread on a baking sheet in a single layer and roast for 25 30 minutes shaking halfway until crispy Set aside
- Sauté vegetables:
- Heat 2 tablespoons olive oil in a large pot over medium heat Add onion carrots and celery Sauté for 5 minutes until softened
- Add seasoning:
- Stir in garlic thyme oregano and red pepper flakes if using Cook for 1 minute until fragrant
- Cook chicken:
- Add chicken breasts or thighs and pour in chicken broth Bring to a simmer cover and cook for 18 20 minutes or until chicken is cooked through
- Shred chicken:
- Remove chicken shred with two forks and return to the pot
- Add kale:
- Add chopped kale and simmer for 3 4 minutes until wilted Season with salt pepper and lemon juice
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas Serve immediately
Save Our family gathers every Sunday to enjoy this soup together, savoring the crispy chickpea topping that kids love.
Required Tools
Large soup pot Baking sheet Mixing bowls Kitchen towel Chefs knife Cutting board
Allergen Information
Contains legumes (chickpeas) Gluten free as written Check store-bought broth for gluten and allergen declarations
Nutritional Information
Per serving Calories 370 Total Fat 13 g Carbohydrates 31 g Protein 31 g
Save Enjoy this wholesome soup as a comforting meal any day of the week.
Recipe FAQs
- → How do I achieve crispy chickpeas?
Drain and dry chickpeas thoroughly, then toss with olive oil, smoked paprika, cumin, salt, and pepper before roasting at 400°F for 25–30 minutes, shaking halfway.
- → Can I substitute kale with other greens?
Yes, alternatives like spinach or Swiss chard can be used; add them towards the end of cooking to retain their texture and color.
- → What’s the best way to cook the chicken?
Simmer boneless chicken in broth until cooked through, then shred and return to the pot for flavor infusion.
- → How to make this dish gluten-free?
Use low-sodium chicken broth verified gluten-free and check all spice labels to ensure no gluten-containing additives are present.
- → Can this be prepared vegetarian?
Yes, substitute chicken with white beans and use vegetable broth for a plant-based variation.