Save A nourishing, flavor-packed soup featuring tender chicken, vibrant kale, and crunchy roasted chickpeas for a delightful textural contrast. Perfect for a wholesome comfort meal.
I first made this soup on a chilly weekend and it quickly became a family favorite thanks to its rich flavors and satisfying crunch from the chickpeas.
Ingredients
- For the Soup: 2 tablespoons olive oil, 1 medium yellow onion diced, 3 garlic cloves minced, 2 medium carrots sliced, 2 celery stalks sliced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1/2 teaspoon sea salt (or to taste), 6 cups low sodium chicken broth, 2 boneless skinless chicken breasts, 4 cups chopped kale ribs removed, 1 tablespoon lemon juice
- For the Crispy Chickpeas: 1 (15 oz / 425 g) can chickpeas drained rinsed and patted dry, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon sea salt
Instructions
- Preheat oven:
- Preheat your oven to 400°F (200°C).
- Prepare crispy chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt. Spread on a baking sheet in a single layer. Roast for 25–30 minutes shaking halfway until golden and crisp. Set aside.
- Sauté vegetables:
- While chickpeas roast heat olive oil in a large pot over medium heat. Add onion carrots and celery. Sauté for 5–6 minutes until softened.
- Add seasonings:
- Stir in garlic thyme oregano black pepper and salt. Cook for 1 minute until fragrant.
- Cook chicken:
- Pour in the chicken broth and bring to a boil. Add chicken breasts reduce heat cover and simmer for 15–18 minutes until chicken is cooked through.
- Shred chicken:
- Remove chicken shred with two forks and return to the pot.
- Add kale and lemon:
- Add chopped kale and simmer for 3–4 minutes until wilted. Stir in lemon juice and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas. Serve immediately.
Pin it This soup brings my family together especially on cool evenings when a warm nourishing meal is just what we need.
Nutritional Information
Per serving: 310 calories, 11 g total fat, 27 g carbohydrates, 27 g protein.
Allergen Information
Contains none of the major 8 allergens as written. Double-check broth and canned chickpeas for any potential allergens or cross contamination.
Required Tools
Large soup pot, baking sheet, chefs knife, cutting board, mixing bowls, wooden spoon.
Pin it This soup is a perfect blend of hearty and healthy with a satisfying crispy topping to elevate every bite.
Frequently Asked Questions
- → How do I achieve crispy chickpeas?
Drain and dry chickpeas thoroughly, toss with olive oil and spices, then roast at 400°F for 25–30 minutes, shaking occasionally for even crispness.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard can be used as alternatives, adjusting cooking time as needed to avoid overcooking.
- → What spices enhance the flavor of this dish?
Dried thyme, oregano, smoked paprika, and garlic powder bring warmth and depth, complemented by fresh lemon juice for brightness.
- → Is there a way to make this dish vegetarian?
Omit chicken and use vegetable broth instead. Adding diced potatoes or beans boosts protein and maintains heartiness.
- → How long does it take to prepare and cook?
Preparation takes around 15 minutes, with cooking time about 35 minutes, totaling roughly 50 minutes for the complete dish.