Save A nourishing, flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas—a comforting, protein-rich meal perfect for any season.
I first served this chicken kale soup on a chilly evening and was amazed at how the crispy chickpeas added the perfect crunch to the hearty broth.
Ingredients
- Olive oil: 3 tablespoons, divided
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Carrots: 2 medium, sliced
- Celery stalks: 2, sliced
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Salt: 1 teaspoon, or to taste
- Low-sodium chicken broth: 6 cups
- Chicken breasts: 2 boneless skinless (about 400 g)
- Kale: 4 cups chopped, stems removed
- Lemon juice: 1 tablespoon
- Chickpeas: 1 (15-ounce / 425 g) can, drained and rinsed
- Smoked paprika: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt (for chickpeas): 1/4 teaspoon
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare Chickpeas:
- Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet in a single layer.
- Roast Chickpeas:
- Roast chickpeas for 25–30 minutes, shaking the pan halfway through, until golden and crispy. Set aside.
- Sauté Vegetables:
- Meanwhile, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Spices:
- Add garlic, thyme, oregano, black pepper, and salt. Cook for 1 minute until fragrant.
- Cook Chicken:
- Pour in chicken broth. Add chicken breasts. Bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes, until chicken is cooked through.
- Shred Chicken:
- Remove chicken, shred with two forks, and return to the pot.
- Add Kale:
- Stir in chopped kale and simmer for 5 minutes until kale is wilted and tender.
- Finish Soup:
- Add lemon juice, taste, and adjust seasoning as desired.
- Serve:
- Ladle soup into bowls and top each serving generously with crispy chickpeas.
Save This soup always brings the family together especially on cold nights when everyone craves something warm and hearty.
Allergen Information
Contains none of the major allergens. Chickpeas are legumes—individuals with legume allergies should avoid. Always check broth and spice labels for hidden allergens.
Nutritional Information
Calories 335, Total Fat 11 g, Carbohydrates 29 g, Protein 30 g (per serving)
Additional Notes
Pair with crusty whole grain bread for a complete meal. For a vegetarian version omit chicken and use vegetable broth, add diced potatoes or white beans instead.
Save Enjoy this wholesome chicken kale soup with a crispy chickpea topping for a perfect balance of flavors and textures.
Recipe Help
- → How do you achieve crispy chickpeas?
Drain and dry the chickpeas thoroughly before tossing them with olive oil and spices. Roast at 425°F (220°C) for 25–30 minutes, shaking the pan halfway through for even crispiness.
- → Can I substitute kale with another green?
Yes, spinach can be used as an alternative; it wilts quicker and offers a milder flavor while maintaining the dish’s nutritious profile.
- → How long should the chicken simmer?
Simmer the chicken breasts in broth for 15–18 minutes until fully cooked and tender enough to shred easily.
- → What herbs enhance the flavor best?
Dried thyme and oregano add depth, while garlic and black pepper provide aromatic spice, complementing the other ingredients perfectly.
- → Is there a way to boost flavor during cooking?
Adding a parmesan rind while simmering enriches the broth with umami; remember to remove it before serving.