Save A nourishing, flavorful chicken and kale soup topped with crunchy, spiced chickpeas for a comforting, healthful twist.
I first served this cozy chicken stew to my family on a chilly evening and it quickly became a favorite comfort food for all of us.
Ingredients
- Protein & Legumes: 2 boneless, skinless chicken breasts (about 400 g), diced, 1 can (400 g) chickpeas, drained, rinsed, and patted dry
- Vegetables: 1 large yellow onion, finely chopped, 2 medium carrots, peeled and sliced, 2 celery stalks, chopped, 3 garlic cloves, minced, 4 cups (120 g) fresh kale, stems removed and chopped
- Broth & Seasoning: 1.5 liters (6 cups) low-sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin (for chickpeas), 1/2 teaspoon chili powder (for chickpeas), 2 tablespoons olive oil (divided), Salt, to taste
- Optional Garnishes: Lemon wedges, Fresh parsley, chopped
Instructions
- Step 1:
- Preheat oven to 200°C (400°F).
- Step 2:
- Toss the drained chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy and golden. Set aside.
- Step 3:
- While chickpeas roast, heat remaining olive oil in a large pot over medium heat. Add onion, carrots, and celery sauté 5–6 minutes until softened.
- Step 4:
- Add garlic and cook for 1 minute until fragrant.
- Step 5:
- Stir in diced chicken, thyme, oregano, bay leaf, black pepper, and a pinch of salt. Cook until chicken is lightly browned, 3–4 minutes.
- Step 6:
- Pour in chicken broth bring to a gentle boil, then reduce heat. Simmer uncovered for 15 minutes.
- Step 7:
- Add kale and simmer another 5 minutes until wilted and tender. Adjust seasoning with salt and pepper.
- Step 8:
- Discard bay leaf. Ladle soup into bowls. Top each serving with crispy chickpeas.
- Step 9:
- Garnish with lemon wedges and chopped parsley, if desired. Serve hot.
Save This recipe brings the family together on cool evenings, offering warmth and endless smiles around the dinner table.
Required Tools
Large soup pot, Baking sheet, Chefs knife, Cutting board, Wooden spoon
Allergen Information
Contains None of the major allergens, but check broth and chickpea can labels for potential traces or additives. Double-check all packaged ingredients if you have specific allergies.
Nutritional Information
Calories: 320 Total Fat: 10 g Carbohydrates: 28 g Protein: 28 g
Save This chicken kale soup is a nutritious and tasty meal that can be made quickly on any weeknight.
Recipe FAQs
- → How do you make the chickpeas crispy?
Toss drained chickpeas with olive oil, smoked paprika, cumin, and chili powder, then roast at 200°C (400°F) for 25–30 minutes until golden and crunchy.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, rotisserie chicken can be used for a faster preparation while maintaining rich flavors.
- → What can I add to enhance the broth's flavor?
Adding a parmesan rind to the simmering broth infuses a subtle depth and richness.
- → How long should the soup simmer?
Simmer the broth with chicken for 15 minutes, then add kale and cook for an additional 5 minutes until tender.
- → Can this be made vegetarian?
Yes, omit the chicken and substitute the broth with vegetable stock for a vegetarian version.