Save A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas—perfect for a comforting, healthy meal.
I have always enjoyed this soup on chilly evenings as it warms both the body and soul while providing a balanced, healthy meal.
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
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Step 2:
- In a bowl, 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.
- Step 3:
- While chickpeas roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery sauté for 5 6 minutes until softened.
- Step 4:
- Add garlic, thyme, oregano, and smoked paprika. Stir for 1 minute until fragrant.
- Step 5:
- Add chicken pieces cook for 3 4 minutes until lightly browned but not fully cooked.
- Step 6:
- Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes.
- Step 7:
- Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through.
- Step 8:
- Stir in lemon juice. Adjust salt and pepper to taste.
- Step 9:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save This soup has become a family favorite, perfect for cozy dinners and sharing stories around the table.
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.
Nutritional Information
Calories 330, Total Fat 10 g, Carbohydrates 24 g, Protein 33 g per serving
Save This soup is a delightful, healthy choice that satisfies on many levels and is easy to prepare.
Recipe Questions & Answers
- → How do I make the chickpeas crispy?
Drain and dry the chickpeas thoroughly. Toss them with olive oil, ground cumin, smoked paprika, and salt before roasting 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 spinach or Swiss chard can be used, but add them towards the end to prevent overcooking and maintain their texture.
- → What’s the best way to ensure tender chicken pieces?
Cut chicken into bite-sized pieces and brown lightly before simmering in broth. Simmer gently to cook through without drying out.
- → Can I prepare this meal ahead of time?
Yes, the soup keeps well when refrigerated. Store crispy chickpeas separately to retain their crunch and add just before serving.
- → Are there any simple variations for extra flavor?
Adding a pinch of chili flakes gives a subtle heat. Using fresh herbs or lemon juice enhances brightness and depth.