Save It 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 soup, I was amazed by how the roasted chickpeas made every spoonful more exciting. Now, my family requests it on chilly evenings for both its comfort and nutrition.
Ingredients
- For the Crispy Chickpeas: 1 can (15 oz / 425 g) chickpeas, drained and rinsed, 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp sea salt
- For the Soup: 2 tbsp olive oil, 1 medium yellow onion (diced), 2 carrots (peeled and sliced), 2 celery stalks (sliced), 3 cloves garlic (minced), 1 lb (450 g) boneless, skinless chicken breast or thighs (cut bite-sized), 6 cups (1.4 L) low-sodium chicken broth, 4 cups (100 g) chopped kale (stems removed), 1 medium Yukon Gold potato (diced, optional), 1 tsp dried thyme, ½ tsp dried oregano, 1 bay leaf, ½ tsp black pepper, ¾ tsp salt (to taste), 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 on a baking sheet and roast for 25–30 minutes, shaking halfway, until golden and crispy. Set aside.
- Sauté Vegetables:
- Heat 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.
- Cook Chicken:
- Add chicken pieces to the pot and cook, stirring, for 2–3 minutes until lightly seared.
- Simmer Broth:
- 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 & Serve:
- Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed. Ladle soup into bowls and top generously with crispy chickpeas.
Save It We love gathering around the table with this soup, as everyone enjoys adding their own crispy chickpeas on top for a personalized, crunchy finish.
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon
Allergen Information
Contains legumes (chickpeas). Always check packaged ingredients for allergens.
Nutritional Information
Per serving: 325 calories, 11 g total fat, 29 g carbohydrates, 26 g protein
Save It 
This soup is best enjoyed hot and finished with a squeeze of lemon. Top with a thick slice of whole-grain bread for a complete meal.
Common Questions About Recipes
- → How do I achieve crispy chickpeas?
Drain and rinse chickpeas, toss with olive oil and spices, then roast at 400°F (200°C) for 25–30 minutes, shaking halfway to ensure even crisping.
- → Can I substitute chicken with another protein?
Yes, white beans or tofu are great alternatives to maintain protein and texture if you prefer a vegetarian option.
- → What herbs enhance the soup’s flavor?
Dried thyme, oregano, and a bay leaf simmer in the broth to add depth and savory notes.
- → How do I keep kale tender without overcooking?
Add kale towards the end of cooking, simmering 8-10 minutes just until it softens while preserving its vibrant color and nutrients.
- → Is the soup suitable for a dairy-free diet?
Yes, this soup contains no dairy ingredients and fits well within dairy-free dietary needs.
- → What can I add for extra heartiness?
Diced Yukon Gold potatoes can be included during simmering to add body and a comforting texture.