Pin it A nourishing and hearty soup featuring tender chicken, vibrant kale, and spiced crispy chickpeas for a comforting, protein-packed meal.
This soup quickly became a family favorite because of its rich flavors and healthy ingredients.
Ingredients
- For the Soup: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 garlic cloves minced, 2 medium carrots peeled and 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 (about 120 g) chopped kale ribs removed, 1 bay leaf, 1 teaspoon salt or to taste, 1/2 teaspoon black pepper or 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, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Pat chickpeas dry with a paper towel.
- Step 2:
- Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a baking sheet.
- Step 3:
- Roast chickpeas for 20 25 minutes, shaking halfway, until golden and crispy. Set aside.
- Step 4:
- Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onion for 3 minutes until translucent.
- Step 5:
- Add garlic, carrots, celery, thyme, oregano, and red pepper flakes. Cook for 3 4 minutes, stirring occasionally.
- Step 6:
- Add chicken breasts, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15 18 minutes or until chicken is cooked through.
- Step 7:
- Remove chicken, shred with two forks, and return to the pot. Discard bay leaf.
- Step 8:
- Stir in chopped kale and simmer for 5 minutes until wilted.
- Step 9:
- Add lemon juice and adjust seasoning as needed.
- Step 10:
- Ladle soup into bowls and top with crispy chickpeas just before serving.
Pin it Sharing this soup around our dinner table always brings everyone together and warms the heart.
Required Tools
Large soup pot, Baking sheet, Mixing bowls, Chefs knife and cutting board, Wooden spoon, Ladle
Allergen Information
Contains None of the major allergens Double-check broth and canned chickpeas for cross-contamination or additives if you have sensitivities.
Nutritional Information
Calories 330 Total Fat 12 g Carbohydrates 26 g Protein 28 g per serving
Pin it This soup is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → How do I make the chickpeas crispy?
Drain and dry the chickpeas thoroughly, then toss them with olive oil and spices. Roast at 425°F for 20–25 minutes, shaking halfway, until golden and crunchy.
- → Can I use dark meat for the chicken?
Yes, boneless thighs provide tender and flavorful results, adding richness to the broth and final dish.
- → What is the best way to prepare the kale?
Remove the tough ribs and chop the kale into bite-sized pieces before adding it to the simmering broth to soften gently without overcooking.
- → How can I adjust the spice level?
Add or omit crushed red pepper flakes according to your preferred heat, and adjust seasoning after cooking for a balanced flavor.
- → Is it possible to make this dish vegetarian?
Replace chicken with extra chickpeas or white beans and use vegetable broth to maintain hearty, protein-rich qualities.
- → How should leftovers be stored?
Keep the soup refrigerated separately from the crispy chickpeas to preserve their crunch, reheating the soup before serving.