Save Pin A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
I first tried combining roasted chickpeas with soup when searching for a dairy-free way to add texture and extra flavor. The crispy topping makes this comforting chicken kale soup truly special!
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil (for chickpeas): 1 tbsp
- Smoked paprika: ½ tsp
- Garlic powder: ½ tsp
- Sea salt: ¼ tsp
- Olive oil (for soup): 2 tbsp
- Yellow onion: 1 medium, diced
- Carrots: 2, peeled and sliced
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Chicken breast or thighs: 1 lb (450 g), boneless, skinless, cut into bite-sized pieces
- Chicken broth: 6 cups (1.4 L), low-sodium
- Kale: 4 cups (100 g), chopped, stems removed
- Yukon Gold potato (optional): 1 medium, diced
- Dried thyme: 1 tsp
- Dried oregano: ½ tsp
- Bay leaf: 1
- Black pepper: ½ tsp
- Salt: ¾ tsp, adjust to taste
- Lemon juice: Juice of ½ lemon
Instructions
- Roast Chickpeas:
- Preheat oven to 400°F (200°C). Toss chickpeas 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.
- Make Soup Base:
- While chickpeas roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add Chicken:
- Add chicken pieces to the pot and cook, stirring, for 2–3 minutes until lightly seared.
- Simmer Soup:
- Pour in chicken broth, add potatoes (if using), thyme, oregano, bay leaf, pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add Kale:
- Add chopped kale and simmer for another 8–10 minutes until the kale is tender and chicken is cooked through.
- Finish & Season:
- Remove the bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas.
Save Pin One weeknight my family requested something new for dinner and everyone raved about the crunchy chickpeas! Now it's a frequent request around our table on chilly evenings.
Serving Suggestions
Serve this soup with crusty bread or pita chips for dipping. A simple salad makes a great side if you want a lighter meal.
Diet & Nutrition
Each serving offers about 325 calories, 11 g fat, 29 g carbohydrates, and 26 g protein, making it both filling and nutritious.
Ingredient Swaps
Swap chicken for white beans or tofu for a vegetarian and protein-rich version. Try spinach or Swiss chard instead of kale for a different flavor.
Save Pin This soup is quick to make and reheats beautifully for leftovers. It's a perfect way to enjoy classic comfort with a modern twist.
Recipe FAQs
- → How do I achieve crispy chickpeas?
Toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt, then roast at 400°F for 25–30 minutes until golden and crunchy.
- → Can I substitute the chicken in this dish?
Yes, you can omit chicken and replace the broth with vegetable stock, adding beans for protein to keep the dish hearty.
- → What is the best way to cook kale for this dish?
Add chopped kale near the end of simmering and cook for 8–10 minutes until tender but still vibrant.
- → How can I enhance the flavors further?
Add fresh lemon juice at the end for brightness and optionally a pinch of red pepper flakes for mild heat.
- → What vegetables complement this dish well?
Onion, carrots, celery, and optional Yukon Gold potatoes provide depth and heartiness to the broth.