Save A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas—perfect for a comforting, healthy meal.
This soup quickly became a family favorite with its perfect balance of flavors and 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
- Preheat oven:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare chickpeas:
- 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.
- Sauté vegetables:
- 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.
- Add seasonings:
- Add garlic thyme oregano and smoked paprika. Stir for 1 minute until fragrant.
- Cook chicken:
- Add chicken pieces cook for 3–4 minutes until lightly browned but not fully cooked.
- Simmer broth:
- Pour in the chicken broth bring to a boil then reduce to a gentle simmer. Cover and cook for 15 minutes.
- Add kale:
- Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through.
- Finish soup:
- Stir in lemon juice. Adjust salt and pepper to taste.
- Serve:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save This soup always brings everyone together around the dinner table for a warm meal.
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 chicken kale soup is a perfect blend of comfort and nutrition you will love making it again and again.
Recipe Questions & Answers
- → How do I achieve crispy chickpeas?
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 crispiness.
- → Can I substitute the chicken broth?
Yes, vegetable broth works well for a plant-based alternative without compromising flavor.
- → What is the best way to cook the kale?
Add chopped kale near the end of simmering and cook uncovered for 5 minutes to retain color and texture.
- → How can I add more heat to the dish?
Sprinkle a pinch of chili flakes while sautéing the aromatics or as a topping before serving for a gentle kick.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Just ensure your broth and spices are certified gluten-free.
- → What tools are needed to prepare this meal?
Use a large soup pot, wooden spoon, baking tray lined with parchment paper, chefs knife, and chopping board for best results.