Save A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas&mdashperfect for a comforting, healthy meal.
This soup quickly became a family favorite on chilly evenings thanks to its warmth and satisfying textures.
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 Gathering around this soup has created many warm family moments especially during cold nights.
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 soup is easy to prepare yet full of flavor making it perfect for a healthy weeknight meal.
Kitchen Guide
- → How do I get the chickpeas crispy?
Drain and dry chickpeas thoroughly, toss with olive oil and spices, then roast at 200°C (400°F) for 25–30 minutes, shaking halfway for even crispness.
- → Can I substitute chicken in this dish?
Yes, for a vegetarian option, replace chicken with cubed tofu and use vegetable broth instead of chicken broth.
- → What spices enhance the soup's flavor?
Garlic, dried thyme, oregano, and smoked paprika create a warm, aromatic base that complements the chicken and kale.
- → How can I add heat to this meal?
Incorporate a pinch of chili flakes during cooking to introduce a gentle spiciness without overpowering the other flavors.
- → What's the best way to store leftover crispy chickpeas?
Keep them in an airtight container separate from the soup to maintain their crisp texture for later use.