Pin A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.
This soup quickly became a family favorite because of its vibrant flavors and satisfying ingredients
Ingredients
- Olive oil: 2 tablespoons and 1 tablespoon
- Onion: 1 medium, diced
- Garlic cloves: 2, minced
- Carrots: 2 medium, sliced
- Celery stalks: 2, sliced
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Crushed red pepper flakes (optional): 1/2 teaspoon
- Chicken breasts or thighs (boneless skinless): 1 pound (450 g)
- Low-sodium chicken broth: 6 cups (1.5 L)
- Kale (chopped, ribs removed): 4 cups
- Bay leaf: 1
- Salt and freshly ground black pepper: to taste
- Lemon juice: from 1/2 lemon
- Chickpeas (drained and rinsed): 1 (15 oz/425 g) can
- Smoked paprika: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Roast chickpeas:
- Preheat oven to 400°F (200°C) Pat chickpeas dry with a paper towel Toss 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
- Sauté vegetables:
- Meanwhile heat olive oil in a large pot over medium heat Add onion garlic carrots and celery Sauté for 5 6 minutes until softened
- Add herbs:
- Stir in thyme oregano and if using red pepper flakes cook for 1 minute
- Cook chicken:
- Add chicken breasts or thighs chicken broth bay leaf salt and pepper Bring to a boil then reduce to a simmer Cover and cook for 15 20 minutes until chicken is cooked through
- Shred chicken:
- Remove chicken shred with two forks and return to the pot
- Add kale and lemon:
- Stir in chopped kale and simmer for 3 4 minutes until wilted Add lemon juice
- Adjust seasoning:
- Taste and adjust seasoning if needed Remove bay leaf
- Serve:
- Ladle soup into bowls and top with crispy chickpeas just before serving
Pin This soup has become a staple in cozy family dinners and is always met with smiles at the table
Notes
For extra heartiness add diced potatoes or cooked quinoa to the soup
Tools Needed
Large soup pot, baking sheet, parchment paper (optional), chefs knife, cutting board, and mixing bowls
Allergen Information
Contains none of the major allergens but check store-bought broth for potential allergens or gluten Always verify ingredient labels for processed items
Pin This soup is a simple yet flavorful meal perfect for nourishing your body and comforting your soul
Recipe FAQ
- → How do you make the chickpeas crispy?
Drain and dry chickpeas thoroughly, toss them with olive oil, smoked paprika, garlic powder, and salt, then roast in the oven at 400°F for 25–30 minutes until golden and crunchy.
- → Can I substitute kale with another green?
Yes, sturdy greens like spinach or Swiss chard can be used; add them towards the end of cooking to avoid overcooking.
- → What is the best way to cook the chicken?
Simmer boneless chicken breasts or thighs in seasoned broth until tender, then shred and return to the pot for even flavor distribution.
- → How do you add depth of flavor to the broth?
Sautéing onion, garlic, carrots, and celery with herbs like thyme and oregano before adding broth builds a rich base for the soup.
- → Is lemon juice necessary?
Lemon juice adds brightness and balances the savory elements, enhancing the overall flavor profile of the dish.
- → Can this dish be made vegetarian?
Yes, swap chicken with white beans and use vegetable broth for a plant-based variation that still delivers hearty satisfaction.