Save A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas—perfect for a comforting, healthy meal.
This cozy chicken kale soup became a family favorite as it combines health and flavor effortlessly.
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
- Step 1:
- Preheat the oven to 200°C (400°F) Line a baking tray with parchment paper
- Step 2:
- In a bowl, toss chickpeas with olive oil, cumin, paprika, and salt. Spread on the prepared tray and roast for 25 30 minutes, shaking halfway, until golden and crunchy. Set aside
- Step 3:
- While chickpeas roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery sauté for 5 6 minutes until softened
- Step 4:
- Add garlic, thyme, oregano, and smoked paprika. Stir for 1 minute until fragrant
- Step 5:
- Add chicken pieces cook for 3 4 minutes until lightly browned but not fully cooked
- Step 6:
- Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes
- Step 7:
- Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through
- Step 8:
- Stir in lemon juice. Adjust salt and pepper to taste
- Step 9:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas
Save Sharing this soup at family dinners always brings warmth and smiles around the table
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 chicken kale soup balances taste and nutrition perfectly for any season
Recipe FAQ
- → How do you get chickpeas crispy?
Drain and dry chickpeas thoroughly, toss them with olive oil and spices, then roast at 200°C (400°F) for 25–30 minutes, shaking occasionally until golden and crunchy.
- → Can kale be substituted with other greens?
Yes, spinach or Swiss chard can be used as alternatives, but add them closer to the end of cooking as they wilt faster than kale.
- → What is the best way to cook the chicken pieces evenly?
Brown chicken pieces briefly in olive oil before simmering in broth to ensure they are cooked through while remaining tender and juicy.
- → Can this dish be made vegetarian?
Yes, substitute chicken broth with vegetable broth and replace chicken pieces with cubed tofu or hearty vegetables.
- → How to store leftover crispy chickpeas?
Keep them in an airtight container separate from the soup to maintain their crunch when reheated or served later.