Save to Pinterest A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas—perfect for a comforting, healthy meal.
This cozy chicken soup quickly became a family favorite once I added crispy spiced chickpeas as a topping—they add the perfect crunch and flavor contrast.
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
- Prepare Chickpeas:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. 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:
- 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 and Chicken:
- Add garlic, thyme, oregano, and smoked paprika. Stir for 1 minute until fragrant. Add chicken pieces; cook for 3 4 minutes until lightly browned but not fully cooked.
- Cook Soup:
- Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes. Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through.
- Finish and Serve:
- Stir in lemon juice. Adjust salt and pepper to taste. Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save to Pinterest This soup always brings the family together around the dinner table, making chilly evenings warmer and more joyful.
Nutritional Information
Per serving: Calories: 330, Total Fat: 10 g, Carbohydrates: 24 g, Protein: 33 g
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.
Save to Pinterest This chicken kale soup is easy to prepare and makes a wholesome meal any day of the week.
Recipe Questions & Answers
- → How can I make the chickpeas crispy?
Drain and dry the chickpeas thoroughly, toss them with olive oil and spices, then roast at 200°C (400°F) for 25–30 minutes, shaking halfway for even crispiness.
- → Can I substitute kale with other greens?
Yes, sturdy greens like swiss chard or spinach work well, though cooking times may vary to achieve a tender texture.
- → What is the best way to cook the chicken for this dish?
Cut chicken into bite-sized pieces and brown lightly before simmering in the broth to keep it tender and flavorful.
- → How do the spices complement the soup?
Dried thyme, oregano, and smoked paprika provide aromatic depth, while cumin and paprika on chickpeas add a smoky, warm finish.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always verify labels on broth and spices to ensure no cross-contamination.
- → How can I adjust this for a vegetarian option?
Replace chicken broth with vegetable broth and use cubed tofu instead of chicken for a satisfying vegetarian variation.