Save A hearty, nourishing soup featuring tender chicken, vibrant kale, and a delightful topping of spiced, crispy chickpeas—perfect for a comforting, healthy meal.
This soup has become a family favorite because of its perfect balance of flavors and easy preparation.
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
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Add garlic, thyme, oregano, and smoked paprika. Stir for 1 minute until fragrant.
- Step 5:
- Add chicken pieces cook for 3–4 minutes until lightly browned but not fully cooked.
- Step 6:
- Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes.
- Step 7:
- Add kale and simmer uncovered for 5 minutes until the kale is wilted and chicken is cooked through.
- Step 8:
- Stir in lemon juice. Adjust salt and pepper to taste.
- Step 9:
- Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
Save This recipe always brings our family together around the dinner table, sharing stories and warmth.
Notes
Add a pinch of chili flakes for extra heat. Serve with crusty gluten-free bread for a more filling meal.
Required Tools
Large soup pot, wooden spoon, baking tray, parchment paper, chefs knife, chopping board.
Allergen Information
Contains legumes but none of the major allergens. Always check broth and spice labels for hidden gluten or allergens if required.
Save This soup is best enjoyed fresh but also freezes well for convenient future meals.
Recipe Guide
- → How do I make chickpeas crispy?
Toss drained chickpeas with olive oil, cumin, smoked paprika, and salt, then roast at 200°C for 25-30 minutes, shaking occasionally until golden.
- → Can I substitute chicken in this dish?
Yes, using vegetable broth and cubed tofu offers a vegetarian alternative with similar texture and flavor balance.
- → What spices enhance the soup's flavor?
Dried thyme, oregano, smoked paprika, cumin, and a touch of lemon juice brighten and deepen the flavor profile.
- → How long should the soup simmer?
Simmer the chicken and vegetables for about 15 minutes before adding kale, then continue for an additional 5 minutes until tender.
- → What is the best way to store leftover crispy chickpeas?
Keep the crispy chickpeas separate from the soup in an airtight container to maintain their crunch.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are gluten-free, but always check labels on broths and spices to confirm.