Chicken Kale Soup Crispy Chickpeas

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 on a chilly evening and it immediately became a family favorite thanks to its comforting flavors and healthy ingredients.

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.

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We love gathering around the table with a warm bowl of this soup, sharing stories and enjoying the comforting flavors together.

Required Tools

Large soup pot, Wooden spoon, Baking tray, Parchment paper, Chefs knife, Chopping board

Allergen Information

Contains: None of the major allergens (contains legumes). Always check broth and spice labels for hidden gluten or allergens if required.

Nutritional Information

Calories: 330, Total Fat: 10 g, Carbohydrates: 24 g, Protein: 33 g per serving

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This soup uniquely blends health and comfort with the added texture of crispy chickpeas for a perfect meal.

Recipe Questions & Answers

→ How do I get the chickpeas crispy?

Drain and thoroughly dry the chickpeas before tossing them with olive oil and spices. Roast at 200°C (400°F) for 25–30 minutes, shaking halfway to ensure even crispness.

→ Can I substitute chicken with a plant-based option?

Yes, replace chicken with cubed tofu and use vegetable broth to maintain the dish's flavor and texture while keeping it vegetarian-friendly.

→ What herbs enhance the flavors in this dish?

Dried thyme and oregano add earthy and aromatic notes that complement the kale and chicken well.

→ How do I keep the kale tender but not overcooked?

Add chopped kale towards the end of cooking and simmer uncovered for 5 minutes to wilt without losing its bright color and texture.

→ Is this suitable for a gluten-free diet?

Yes, using gluten-free broth and ensuring spices are free from gluten makes this dish suitable for gluten-free diets.

→ Can I add heat to this dish?

Absolutely, a pinch of chili flakes adds a subtle kick and enhances the overall depth of flavor.