Save A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
I first made this chicken kale soup on a chilly weekend when everyone craved something comforting but nutrient-dense. The crispy chickpeas were an instant family favorite for their satisfying crunch.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil: 1 tbsp (for chickpeas) + 2 tbsp (for soup)
- Smoked paprika: ½ tsp
- Garlic powder: ½ tsp
- Sea salt: ¼ tsp (for chickpeas) + ¾ tsp (for soup, adjust to taste)
- Yellow onion: 1 medium, diced
- Carrots: 2, peeled and sliced
- Celery stalks: 2, sliced
- Garlic cloves: 3, 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
- Lemon juice: From ½ lemon
Instructions
- Make Crispy 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.
- Sauté Vegetables:
- While chickpeas roast, heat 2 tbsp 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 Base:
- 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 Soup:
- 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 Sharing bowls of this soup at the dinner table brings out laughter as everyone enjoys the crispy chickpea topping. It always kicks off requests for seconds at family gatherings.
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon
Notes
For a vegetarian version, omit chicken and use vegetable broth. Adding a can of white beans will boost the protein. Lemon juice brightens the flavor—feel free to add more to taste.
Nutritional Information
Calories: 325, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 26 g (per serving)
Save This soup warms up cold nights and is perfect for meal prep. The crispy chickpeas add a fun and satisfying finishing touch.
Recipe FAQs
- → How do I make the chickpeas crispy?
Drain and rinse canned chickpeas, toss with olive oil, smoked paprika, garlic powder, and salt, then roast at 400°F (200°C) for 25–30 minutes until golden and crunchy.
- → Can I substitute chicken with vegetables?
Yes, omit chicken and use vegetable broth instead. Adding white beans can boost protein for a vegetarian-friendly option.
- → What herbs enhance the flavor of this dish?
Dried thyme and oregano add an earthy depth that complements the chicken and kale beautifully.
- → What is the recommended cooking time for the soup?
Simmer the broth with chicken and vegetables for about 15 minutes, then add kale and cook for an additional 8–10 minutes until tender.
- → How does lemon juice affect the dish?
Lemon juice adds a bright, fresh note that balances the savory flavors and enhances the overall taste.