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 when looking for a comforting, protein-rich meal that didn&t feel heavy. The crispy chickpeas on top quickly became a family favorite, adding a delightful crunch to every bowl.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil (for chickpeas): 1 tbsp
- Smoked paprika: ½ tsp
- Garlic powder: ½ tsp
- Sea salt: ¼ tsp
- Olive oil (for soup): 2 tbsp
- Yellow onion: 1 medium, diced
- Carrots: 2, peeled and sliced
- Celery stalks: 2, sliced
- Garlic: 3 cloves, 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: 1 medium, diced (optional)
- Dried thyme: 1 tsp
- Dried oregano: ½ tsp
- Bay leaf: 1
- Black pepper: ½ tsp
- Salt: ¾ tsp (adjust to taste)
- Lemon juice: Juice of ½ lemon
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Instructions
- Roast the 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.
- Prepare the soup base:
- 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 aromatics:
- Stir in garlic and cook for 1 minute until fragrant.
- Cook the chicken:
- Add chicken pieces to the pot and cook, stirring, for 2–3 minutes until lightly seared.
- Simmer the soup:
- 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 and adjust:
- 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 This soup is a favorite for cool evenings, often bringing everyone together to enjoy its warmth and vibrant flavors. Kids especially love piling on extra crispy chickpeas!
Alternatives for Special Diets
For a vegetarian version, simply omit chicken and use vegetable broth. You can swap in a can of white beans for extra protein and texture.
Serving Suggestions
Serve with crusty whole-grain bread for a heartier meal or a side salad for extra greens.
Nutritional Highlights
Each hearty serving is packed with 26 g protein and rich in vitamins from kale, with only 325 calories per bowl.
Save This chicken kale soup with crispy chickpeas delivers comforting flavor with every spoonful. It&s both satisfying and simple enough for busy nights.
Recipe FAQs
- → How do you make the chickpeas crispy?
Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt, then roast at 400°F for 25–30 minutes until golden and crunchy.
- → Can I substitute kale with another green?
Yes, sturdy greens like Swiss chard or spinach can be used, but adjust cooking times as these greens wilt faster.
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs cut into bite-size pieces ensure even cooking and tender texture.
- → Is it necessary to use lemon juice?
Lemon juice adds brightness and balances flavors, but it can be adjusted or omitted based on preference.
- → Can I prepare this dish vegetarian?
Omit chicken and use vegetable broth; adding white beans boosts protein while maintaining heartiness.
