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 first served this soup to my family on a cold autumn evening and it quickly became a favorite staple for all of us.
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
- Prepare chickpeas:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Toss and roast chickpeas:
- 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.
- Sauté vegetables:
- 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.
- Add seasonings:
- Add garlic thyme oregano and smoked paprika. Stir for 1 minute until fragrant.
- Cook chicken:
- Add chicken pieces cook for 3 4 minutes until lightly browned but not fully cooked.
- Simmer soup:
- Pour in the chicken broth bring to a boil then reduce to a gentle simmer. Cover and cook for 15 minutes.
- Add kale:
- Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through.
- Finish soup:
- Stir in lemon juice. Adjust salt and pepper to taste.
- Serve:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save My family loves gathering around this soup especially during chilly evenings making it a heartwarming tradition.
Vegetarian Option
For a vegetarian version use vegetable broth and substitute chicken with cubed tofu.
Serving Suggestions
Serve with crusty gluten-free bread for a more filling meal and add a pinch of chili flakes for extra heat if desired.
Storage Tips
Store leftover soup in airtight containers and consume within 3 days for best freshness.
Save This soup is a perfect balance of flavor and nutrition making it ideal for cozy family meals.
Recipe FAQ
- → How do you achieve crispy chickpeas?
Drain and dry chickpeas thoroughly, then toss with olive oil and spices. Roast in a hot oven at 200°C (400°F) for 25-30 minutes, shaking halfway for even crispiness.
- → Can kale be substituted?
Yes, you can use other sturdy greens like Swiss chard or spinach; add them towards the end of cooking to retain their texture.
- → What’s the best way to cook the chicken?
Brown bite-sized chicken pieces briefly before simmering in broth to keep them tender and infused with flavor.
- → How to keep the broth flavorful but light?
Use low-sodium broth and season with dried herbs and smoked paprika for depth without heaviness.
- → Any tips for prepping vegetables?
Sauté diced onion, carrots, and celery first to soften and build a savory base before adding garlic and spices.