Save A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas & the perfect healthy comfort food twist.
This is one of my favorite soups to make during colder months because it's both filling and packed with flavor.
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Ingredients
- For the Soup: 2 tablespoons olive oil, 1 medium onion diced, 2 garlic cloves minced, 2 medium carrots sliced, 2 celery stalks sliced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional), 1 pound (450 g) boneless skinless chicken breasts or thighs, 6 cups (1.5 L) low-sodium chicken broth, 4 cups chopped kale ribs removed, 1 bay leaf, Salt and freshly ground black pepper to taste, Juice of 1/2 lemon
- For the Crispy Chickpeas: 1 (15 oz/425 g) can chickpeas drained and rinsed, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt
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Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel. Toss 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.
- Step 2:
- Meanwhile heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 6 minutes until softened.
- Step 3:
- Stir in thyme, oregano, and (if using) red pepper flakes cook for 1 minute.
- Step 4:
- Add chicken breasts or thighs, chicken broth, bay leaf, salt, and pepper. Bring to a boil then reduce to a simmer. Cover and cook for 15 20 minutes until chicken is cooked through.
- Step 5:
- Remove chicken, shred with two forks, and return to the pot.
- Step 6:
- Stir in chopped kale and simmer for 3 4 minutes until wilted. Add lemon juice.
- Step 7:
- Taste and adjust seasoning if needed. Remove bay leaf.
- Step 8:
- Ladle soup into bowls and top with crispy chickpeas just before serving.
Save This soup always brings my family together for a warm and comforting meal.
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Required Tools
Large soup pot, baking sheet, parchment paper (optional), chefs knife, cutting board, mixing bowls
Allergen Information
Contains none of the major allergens. If using store-bought broth, check for potential allergens or gluten. Always verify ingredient labels for processed items.
Nutritional Information
Calories 350, Total Fat 12 g, Carbohydrates 27 g, Protein 32 g per serving
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This soup is a quick and easy way to nourish your body and warm your soul.
Recipe FAQ
- → How do I make the chickpeas crispy?
Dry the canned chickpeas thoroughly, toss with olive oil and spices, then roast at 400°F for 25-30 minutes until golden and crunchy.
- → Can I use different greens instead of kale?
Yes, spinach or Swiss chard work well as alternatives, added near the end to wilt gently.
- → What cut of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs both cook well and shred easily for this soup.
- → How can I add more heartiness to the soup?
Include diced potatoes or cooked quinoa during cooking to enhance texture and fullness.
- → Is it possible to prepare this in advance?
Yes, chickpeas can be roasted ahead and stored airtight for up to two days; soup flavors also deepen when prepared a few hours before serving.
