Save A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas—perfect for a comforting, healthy meal.
I first served this soup on a chilly evening and it quickly became a family favorite thanks to its rich flavors and satisfying texture.
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
- Preheat oven:
- 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 prepared tray and roast for 25–30 minutes shaking halfway until golden and crunchy. Set aside.
- Sauté vegetables:
- While chickpeas roast heat 1 tablespoon olive oil in large pot over medium heat. Add onion, carrots, and celery sauté for 5–6 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 3–4 minutes until lightly browned but not fully cooked.
- Add broth and simmer:
- Pour in chicken broth, bring to boil then reduce to gentle simmer. Cover and cook for 15 minutes.
- Add kale:
- Add kale and simmer uncovered for 5 minutes until 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 generous handful of crispy chickpeas.
Save Gathering around this soup always brings my family closer during busy weeknights.
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 This soup is a perfect blend of comfort and nutrition suitable for any season.
Recipe FAQs
- → How do I get chickpeas crispy?
Drain and rinse chickpeas well, pat dry, then toss with olive oil and spices. Roast at 200°C (400°F) for 25-30 minutes, shaking halfway for even crisping.
- → Can I substitute kale with other greens?
Yes, sturdy greens like Swiss chard or collard greens work well and provide similar texture and nutrition.
- → How to ensure chicken stays tender?
Cook chicken pieces just until lightly browned before simmering gently in broth to keep them juicy and tender.
- → What herbs enhance the flavor?
Thyme and oregano bring earthy, aromatic notes that complement the smoky paprika and lemon juice beautifully.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always verify that broth and spices are certified gluten-free to avoid cross-contamination.
- → Can I add heat to this dish?
Adding a pinch of chili flakes during cooking provides a pleasant, gentle kick without overpowering the flavors.