Save A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food. Perfect for chilly nights, this bowl brims with vibrant vegetables and satisfying protein.
I first made this recipe on a rainy Sunday when I wanted something comforting yet fresh. The crispy chickpeas were an instant hit at our table, and the lemon-kissed broth brightened everyone’s mood.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil (for chickpeas): 1 tbsp
- Smoked paprika: ½ tsp
- Garlic powder (for chickpeas): 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 (for soup): 3 cloves, minced
- Chicken breast or thighs: 1 lb (450 g), boneless, 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: Juice of 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 25–30 minutes, shaking halfway, until golden and crispy. Set aside.
- Prepare the vegetables:
- 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 minced garlic and cook for 1 minute until fragrant.
- Sear the chicken:
- Add chicken pieces to the pot and cook, stirring, for 2–3 minutes until lightly seared.
- Simmer the soup:
- 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 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 Every time I serve this at a family dinner, my kids race to scoop up extra chickpeas and my partner always requests leftovers for the next day’s lunch.
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon
Allergen Information
Contains legumes (chickpeas). Always check ingredient labels to avoid surprise allergens.
Nutritional Information (per serving)
Calories: 325, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 26 g
Save Make this soup your own by swapping in seasonal vegetables or using rotisserie chicken for speed. Bright and hearty, it is sure to be a dinnertime favorite.
Recipe FAQs
- → How do I make crunchy chickpeas?
Drain and rinse chickpeas, then toss with olive oil, smoked paprika, garlic powder, and salt. Roast at 400°F for 25–30 minutes, shaking halfway, until golden and crisp.
- → Can I substitute chicken with a vegetarian option?
Yes, omit the chicken and use vegetable broth instead. Adding cooked white beans provides extra protein while maintaining the dish's heartiness.
- → What is the best way to cook kale for this dish?
Chop kale with stems removed and add it to the simmering broth toward the end, cooking for 8–10 minutes until tender but still vibrant green.
- → How can I boost the flavor of the broth?
Sauté aromatics like onion, carrots, celery, and garlic before adding broth. Herbs such as thyme, oregano, and a bay leaf add depth, with lemon juice brightening the final taste.
- → Is this dish suitable for a high-protein diet?
Yes, it combines lean chicken with chickpeas, providing a balanced source of high-quality protein along with fiber-rich kale.