Save A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
This soup has become a staple in my kitchen whenever I crave something warm and cozy but want something lighter than traditional versions. The crispy chickpeas are always a fun surprise for family and guests.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil: 1 tbsp for chickpeas, 2 tbsp for soup
- Smoked paprika: ½ tsp for chickpeas
- Garlic powder: ½ tsp for chickpeas
- Sea salt: ¼ tsp for chickpeas, ¾ tsp for soup (adjust to taste)
- Yellow onion: 1 medium, diced
- Carrots: 2, peeled and sliced
- Celery stalks: 2, sliced
- Garlic: 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
- 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.
- Start the soup base:
- While chickpeas roast, heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Build flavor:
- Stir in garlic and cook for 1 minute until fragrant.
- Add chicken:
- Add chicken pieces to the pot and cook, stirring, for 2–3 minutes until lightly seared.
- Simmer:
- 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 and serve:
- Remove the bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed. Ladle soup into bowls and top generously with crispy chickpeas.
Save My kids love helping with the chickpea roasting, and the whole family enjoys customizing their bowls with extra lemon or bread on the side.
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon
Nutritional Information
Per serving: Calories: 325, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 26 g
Allergen Information
Contains legumes (chickpeas). Double-check all packaged ingredients (especially broth) for allergens such as gluten or soy.
Save Serve this soup hot and top with plenty of crispy chickpeas for best results. Enjoy leftovers the next day—the flavors are even better!
Recipe Questions & Answers
- → How do I achieve crispy chickpeas?
Drain and rinse canned chickpeas, then toss with olive oil and spices before roasting at 400°F for 25-30 minutes, shaking halfway to ensure even crispness.
- → Can I substitute the chicken for a vegetarian option?
Yes, omit chicken and use vegetable broth. Adding white beans provides a good source of protein and maintains heartiness.
- → How can I make the soup more flavorful?
Sauté onion, carrots, and celery until soft before adding broth and herbs. Adding fresh lemon juice at the end brightens the flavors.
- → Is it necessary to remove kale stems?
Removing stems ensures tender texture since kale stems can be tougher and may not fully soften during cooking.
- → Can I add heat to this dish?
A pinch of red pepper flakes can be added during cooking to introduce a gentle, warm kick without overpowering other flavors.