Save A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
I first made this Chicken Kale Soup when I was looking for a wholesome dinner that would satisfy everyone around the table. The crispy chickpeas ended up being everyone's favorite part.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil (chickpeas): 1 tbsp
- Smoked paprika: ½ tsp
- Garlic powder (chickpeas): ½ tsp
- Sea salt (chickpeas): ¼ tsp
- Olive oil (soup): 2 tbsp
- Yellow onion: 1 medium, diced
- Carrots: 2, peeled and sliced
- Celery stalks: 2, sliced
- Garlic (soup): 3 cloves, minced
- Chicken breast or thighs: 1 lb (450 g), boneless, skinless, cut into bite-sized pieces
- Chicken broth: 6 cups (1.4 L), low-sodium
- Kale: 4 cups (100 g), chopped, stems removed
- Yukon Gold potato: 1 medium, diced (optional)
- Dried thyme: 1 tsp
- Dried oregano: ½ tsp
- Bay leaf: 1
- Black pepper: ½ tsp
- Salt (soup): ¾ tsp (adjust to taste)
- Lemon juice: 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 halfway, until golden and crispy. Set aside.
- Saute Vegetables:
- While chickpeas roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Saute for 5 minutes until softened.
- Cook Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Sear Chicken:
- Add chicken pieces to the pot and cook, stirring, for 2–3 minutes until lightly seared.
- Simmer Soup:
- Pour in chicken broth, add potatoes (if using), thyme, oregano, bay leaf, pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add Kale:
- Add chopped kale and simmer for another 8–10 minutes until the kale is tender and chicken is cooked through.
- Finish:
- Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas.
Save This soup quickly became a weeknight favorite in our family, especially when paired with fresh bread. I love how the kids pile on extra crispy chickpeas!
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon
Nutritional Information
Calories: 325 Protein: 26 g Fat: 11 g Carbohydrates: 29 g (per serving)
Notes
For a vegetarian version, omit chicken and use vegetable broth. Lemon juice brightens the soup—add more if desired.
Save Serve hot and enjoy a nourishing bowl with plenty of hearty flavor. Your guests will love the extra crunch on top.
Kitchen Guide
- → How do you make chickpeas crispy?
Drain and rinse chickpeas well, then toss with olive oil and seasonings like smoked paprika and garlic powder. Roast at 400°F (200°C) for 25–30 minutes, shaking halfway to ensure even crispiness.
- → Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs work well and add extra flavor and tenderness to the soup.
- → Is kale added raw or cooked?
Kale is added toward the end of cooking and simmered until tender, preserving its texture and vibrant color.
- → What herbs enhance this dish?
Dried thyme, oregano, and a bay leaf infuse the broth with aromatic, savory notes that complement the main ingredients.
- → Any tips for making the soup more hearty?
Add diced Yukon Gold potato for extra body or serve alongside crusty whole-grain bread for a filling meal.