Save A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
This soup became a weeknight favorite in my house after I discovered how much my family loved the crunchy chickpea topping. It is comforting, quick to assemble, and always feels extra nourishing on busy evenings.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil: 1 tbsp for chickpeas, 2 tbsp for soup
- Smoked paprika: ½ tsp
- Garlic powder: ½ tsp
- Sea salt: ¼ tsp for chickpeas, ¾ tsp for soup (adjust to taste)
- 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, skinless, cut into bite-sized pieces
- Chicken broth: 6 cups (1.4 L), low-sodium
- 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
- 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 chickpeas on a baking sheet and roast for 25–30 minutes, shaking halfway, until golden and crispy. Set aside.
- Sauté 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 garlic and cook for 1 minute until fragrant.
- Add 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 is cooked through.
- Finish:
- Remove the bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas.
Save Everyone in our family enjoys customizing their bowl with extra chickpeas or a squeeze of lemon; it feels special but it is so easy to prepare together.
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 (per serving)
Calories: 325, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 26 g
Save Enjoy this nutritious soup as a comforting main dish. The crispy chickpeas are an irresistible final touch; feel free to add an extra sprinkle with each bowl!
Recipe Questions & Answers
- → How do I get crispy chickpeas?
Drain and rinse chickpeas, toss 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 chicken thighs instead of breasts?
Yes, both boneless skinless chicken thighs and breasts work well, providing tender bites in the soup.
- → What is the best way to prepare the kale?
Remove tough stems and chop the leaves into bite-sized pieces, then add them towards the end of simmering to keep a tender texture.
- → Can I make this dish vegetarian?
Omit the chicken and substitute vegetable broth, adding white beans for protein to keep it hearty and satisfying.
- → How does lemon juice affect the flavor?
A splash of lemon juice brightens the rich broth and balances the savory and smoky elements.
- → Is it safe to prepare this ahead of time?
Yes, flavors develop nicely after refrigeration. Reheat gently and add crispy chickpeas just before serving to retain crunch.