Pin it A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
The vibrant colors and textures in this soup make it one of my most comforting go-to dinners. In cooler months, I love watching my family gather around the table for steaming bowls topped with crunchy chickpeas.
Ingredients
- Crispy Chickpeas: 1 can (425 g) chickpeas, drained and rinsed, 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp sea salt
- Soup Base: 2 tbsp olive oil, 1 medium yellow onion (diced), 2 carrots (peeled, sliced), 2 celery stalks (sliced), 3 cloves garlic (minced), 1 lb chicken (breast or thighs, cut bite-sized), 6 cups chicken broth, 4 cups chopped kale (stems removed), 1 medium Yukon Gold potato (diced, optional), 1 tsp dried thyme, ½ tsp dried oregano, 1 bay leaf, ½ tsp black pepper, ¾ tsp salt, juice of ½ lemon
Instructions
- Roast 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 midway. Chickpeas should be golden and crispy when done. Set aside.
- Prepare Soup Base:
- While the chickpeas roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Flavor Makers:
- Stir in garlic and cook for 1 minute until fragrant.
- Add Chicken:
- Add chicken pieces and cook, stirring, for 2–3 minutes until lightly seared.
- Build and Simmer:
- Pour in chicken broth, add potatoes (optional), thyme, oregano, bay leaf, pepper, and salt. Bring to a boil, then lower heat to simmer for 15 minutes.
- Finish the Soup:
- Add chopped kale and simmer another 8–10 minutes until kale is tender and chicken is cooked through.
- Final Seasoning:
- Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning if needed.
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas.
Pin it I still remember the excitement in my kids eyes when they first tried the crunchy chickpeas on top. Now they ask for this soup almost every week!
Serving Suggestions
Pair with crusty whole-grain bread or a simple salad for a heartier meal. Sprinkle extra lemon juice or fresh herbs on each bowl for brightness.
Ingredient Swaps
For a vegetarian option, skip the chicken and swap broth for vegetable, then add a can of white beans for protein. Potato gives extra heartiness but is optional.
Nutrition & Allergies
Each serving has around 325 calories, 11g fat, 29g carbs, and 26g protein. Contains legumes (chickpeas).
Pin it This comforting soup comes together easily and is perfect for busy evenings. The crispy chickpeas are truly the finishing touch!
Common Questions
- → How do I get chickpeas crispy?
Toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt, then roast at 400°F for 25-30 minutes, shaking halfway for even crispness.
- → What type of chicken works best?
Boneless, skinless chicken breast or thighs cut into bite-sized pieces cook quickly and stay tender in the soup.
- → Can kale be substituted?
Yes, sturdy greens like Swiss chard or spinach can be used, though cooking times may vary slightly.
- → What does lemon juice add to the dish?
Lemon juice brightens flavors and adds a subtle tang that balances the richness of the broth and chicken.
- → Is there an option to make it vegetarian?
Replace chicken with vegetable broth and add white beans for protein to maintain heartiness without meat.
- → How long should I simmer the soup?
Simmer for about 15 minutes before adding kale, then cook an additional 8-10 minutes until tender and flavors meld.