Comforting soup with chicken, kale, and crunchy roasted chickpeas offering rich flavors and textures.
# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon sea salt, or to taste
10 - 6 cups low-sodium chicken broth
11 - 2 boneless, skinless chicken breasts
12 - 4 cups chopped kale, ribs removed
13 - 1 tablespoon lemon juice
→ Crispy Chickpeas
14 - 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon sea salt
# How to Make It:
01 - Set the oven to 400°F and prepare for roasting the chickpeas.
02 - Toss the chickpeas with olive oil, smoked paprika, garlic powder, and sea salt. Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes, shaking halfway through until golden and crisp. Remove from oven and set aside.
03 - In a large pot over medium heat, warm olive oil. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until vegetables soften.
04 - Incorporate minced garlic, dried thyme, oregano, ground black pepper, and sea salt. Cook, stirring, for one minute until fragrant.
05 - Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat to low, cover, and simmer for 15 to 18 minutes until chicken is fully cooked.
06 - Remove chicken breasts from broth, shred finely using two forks, then return shredded chicken to the pot.
07 - Stir in chopped kale and simmer for 3 to 4 minutes until wilted. Mix in lemon juice and adjust seasoning to taste.
08 - Ladle soup into bowls and top with roasted crispy chickpeas. Serve immediately.
