Save Pin A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas&mdashperfect for a comforting, healthy meal.
I first served this soup on a chilly evening and my family loved the crispy chickpeas topping which added a wonderful texture contrast.
Ingredients
- Chicken & Broth: 2 boneless skinless chicken breasts (about 350 g) cut into bite-sized pieces, 1.5 liters (6 cups) low-sodium chicken broth, 1 tablespoon olive oil
- Vegetables: 1 medium yellow onion diced, 2 medium carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 150 g (5 oz) kale stems removed and leaves chopped
- Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, salt and black pepper to taste, juice of ½ lemon
- Crispy Chickpeas: 1 can (400 g/14 oz) chickpeas drained rinsed and patted dry, 1 tablespoon olive oil, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon sea salt
Instructions
- Prepare Chickpeas:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Roast Chickpeas:
- In a bowl toss chickpeas with olive oil cumin paprika and salt. Spread on the prepared tray and roast for 25&ndash30 minutes shaking halfway until golden and crunchy. Set aside.
- Sauté Vegetables:
- While chickpeas roast heat 1 tablespoon olive oil in a large pot over medium heat. Add onion carrots and celery sauté for 5&ndash6 minutes until softened.
- Add Seasonings:
- Add garlic thyme oregano and smoked paprika. Stir for 1 minute until fragrant.
- Cook Chicken:
- Add chicken pieces cook for 3&ndash4 minutes until lightly browned but not fully cooked.
- Simmer Soup:
- Pour in the chicken broth bring to a boil then reduce to a gentle simmer. Cover and cook for 15 minutes.
- Add Kale:
- Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through.
- Finish Soup:
- Stir in lemon juice. Adjust salt and pepper to taste.
- Serve:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save Pin This soup became a family favorite as we enjoyed gathering around the table on cool evenings sharing stories and this warm meal.
Required Tools
Large soup pot Wooden spoon Baking tray Parchment paper Chefs knife Chopping board
Allergen Information
Contains None of the major allergens (contains legumes). Always check broth and spice labels for hidden gluten or allergens if required.
Nutritional Information
Calories 330 Total Fat 10 g Carbohydrates 24 g Protein 33 g per serving
Save Pin This chicken kale soup offers a perfect balance of flavors and textures that will keep you coming back for more.
Recipe FAQs
- → How do I achieve crispy chickpeas?
Drain and dry the chickpeas thoroughly, toss with olive oil and spices, then roast at 200°C (400°F) for 25-30 minutes, shaking halfway for even crispness.
- → Can I substitute chicken with a vegetarian option?
Yes, replacing chicken with cubed tofu and using vegetable broth makes this dish vegetarian while keeping hearty textures.
- → What is the best way to wilt the kale without overcooking?
Add chopped kale near the end of cooking and simmer uncovered for about 5 minutes to keep its vibrant color and slight crispness.
- → Which spices enhance the flavor of this dish?
Dried thyme, oregano, smoked paprika, and a hint of cumin in the chickpeas build a smoky and herbaceous profile.
- → How can I add a bit of heat to this meal?
Incorporate a pinch of chili flakes during sautéing for a subtle, warming spice without overpowering the other ingredients.