Pin it 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 made this chicken kale soup on a chilly evening and it quickly became a family favorite because of the delicious crispy chickpeas topping.
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.
Pin it My family enjoys gathering around the table sharing this warm soup especially on cold nights it brings us comfort and joy.
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 (per serving)
Calories 330 Total Fat 10 g Carbohydrates 24 g Protein 33 g
Pin it This soup is a healthy comforting meal that easily fits into a busy lifestyle and family dinner rotation.
Common Questions
- → How do I make the chickpeas crispy?
Drain and dry chickpeas thoroughly, toss with olive oil, cumin, paprika, and salt, then roast at 200°C for 25–30 minutes until golden and crunchy.
- → Can I substitute the chicken with another protein?
Yes, for a vegetarian option, replace chicken with cubed tofu and use vegetable broth for a similar texture and flavor balance.
- → What is the best way to prepare the kale?
Remove stems and chop the leaves before adding them to the simmering broth, cooking uncovered for about 5 minutes until wilted but still vibrant.
- → How can I adjust the seasoning for more heat?
Adding a pinch of chili flakes during the sautéing stage or as a garnish can provide a gentle spicy kick without overpowering the dish.
- → What tools are recommended for preparation?
A large soup pot for simmering, wooden spoon for stirring, baking tray and parchment paper for roasting chickpeas, plus a sharp knife and chopping board for prep.