Save A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
The first time I made this chicken kale soup, everyone loved how the crispy chickpeas took it beyond a classic soup. It quickly became a staple recipe for my family, especially on busy weeknights when we want something both cozy and nourishing.
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
- Boneless, skinless chicken breast or thighs: 1 lb (450 g), 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 (optional): 1 medium, diced
- 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 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.
- Prepare Soup 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.
- Add Chicken:
- Add chicken pieces and cook, stirring, for 2–3 minutes until lightly seared.
- Add Broth and Veggies:
- Pour in chicken broth and 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 kale is tender and chicken is cooked through.
- Finish:
- Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top with crispy chickpeas.
Save My kids love helping sprinkle the crispy chickpeas on top and asking for seconds. Serving this soup always feels wholesome and brings everyone together at the table.
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon.
Allergen Information
Contains legumes (chickpeas). Double-check all packaged ingredients such as broth for allergens including gluten or soy.
Nutritional Information
Per serving: 325 calories, 11 g total fat, 29 g carbohydrates, 26 g protein.
Save Top your soup right before serving for maximum chickpea crunch. Store leftovers separately and reheat gently for the best texture.
Recipe FAQ
- → How do I get crispy chickpeas?
Drain and rinse canned chickpeas, toss with olive oil and spices, then roast at 400°F for 25–30 minutes, shaking halfway through.
- → Can I use different greens instead of kale?
Yes, sturdy greens like spinach or Swiss chard work well, but add them later to avoid overcooking.
- → Is it possible to make this dish vegetarian?
Omit chicken, use vegetable broth, and add white beans for protein to maintain a hearty texture.
- → What spices enhance the soup’s flavor?
Thyme, oregano, smoked paprika on chickpeas, garlic, and a bay leaf create a balanced savory profile.
- → Why add lemon juice at the end?
Lemon juice brightens and balances the rich flavors, adding a refreshing contrast to the broth.