Chicken Kale Soup Crispy Chickpeas

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 soup when I wanted a dinner that was both hearty and packed with healthful ingredients. The crispy chickpeas were a last-minute addition, and now they're everyone's favorite part.

Ingredients

• Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
• Olive oil (for chickpeas): 1 tbsp
• Smoked paprika: ½ tsp
• Garlic powder: ½ tsp
• Sea salt (for chickpeas): ¼ tsp
• Olive oil (for soup): 2 tbsp
• 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 and skinless, cut into bite-sized pieces
• Low-sodium chicken broth: 6 cups (1.4 L)
• 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 (for soup): ¾ tsp, adjust to taste
• Lemon juice: from ½ lemon

Instructions

Roast the 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 to 30 minutes, shaking halfway, until golden and crispy. Set aside.

Prepare the vegetable 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.

Add garlic:

Stir in garlic and cook for 1 minute until fragrant.

Cook chicken:

Add chicken pieces to the pot and cook, stirring, for 2 to 3 minutes until lightly seared.

Add broth and seasonings:

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 to 10 minutes until the kale is tender and chicken is cooked through.

Finish the soup:

Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed.

Serve:

Ladle soup into bowls and top generously with crispy chickpeas.

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Everyone in my family loves gathering around the table with a steaming bowl of this soup and good bread on the side. The crispy chickpeas never last long!

Required Tools

Large pot, baking sheet, chefs knife, cutting board, wooden spoon

Allergen Information

Contains legumes (chickpeas); double-check all packaged ingredients (especially broth) for allergens such as gluten or soy.

Nutritional Information

Calories: 325, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 26 g per serving

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Give this soup a try for a nourishing weeknight meal. The crispy chickpeas guarantee you'll come back for seconds!

Recipe Questions & Answers

→ How do you make the chickpeas crispy?

Toss rinsed chickpeas with olive oil, smoked paprika, garlic powder, and salt, then roast at 400°F for 25-30 minutes until golden and crunchy.

→ Can I use different greens instead of kale?

Yes, sturdy greens like spinach or Swiss chard can be substituted, but cook times may vary slightly.

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breast or thighs cut into bite-sized pieces work well for even cooking and tender texture.

→ Is it possible to make this dish vegetarian?

Omit the chicken and use vegetable broth, adding white beans for protein to maintain heartiness.

→ How does lemon juice affect the flavor?

Lemon juice adds brightness and balances the savory and smoky flavors in the dish, enhancing overall taste.

→ Can I prepare this soup ahead of time?

Yes, the flavors deepen when refrigerated overnight. Reheat gently and add crispy chickpeas just before serving to keep them crunchy.