Pin A nourishing and flavorful soup featuring tender chicken, hearty kale, and crunchy roasted chickpeas for a healthy twist on classic comfort food.
I first made this soup on a chilly evening when everyone wanted something filling, but still wholesome. The roasted chickpeas were a hit and brought a delicious twist that made this recipe a regular in our dinner rotation.
Ingredients
- Chickpeas: 1 can (15 oz / 425 g), drained and rinsed
- Olive oil: 1 tbsp for chickpeas + 2 tbsp for soup
- Smoked paprika: ½ tsp
- Garlic powder: ½ tsp
- Sea salt: ¼ tsp for chickpeas, ¾ tsp for soup (adjust to taste)
- Yellow onion: 1 medium, diced
- Carrots: 2, peeled and sliced
- Celery stalks: 2, sliced
- Garlic: 3 cloves, minced
- Chicken breast or thighs: 1 lb (450 g) boneless, skinless, cut into bite-sized pieces
- Chicken broth: 6 cups (1.4 L) low-sodium
- Kale: 4 cups (100 g) chopped, stems removed
- Yukon Gold potato: 1 medium, diced (optional)
- Dried thyme: 1 tsp
- Dried oregano: ½ tsp
- Bay leaf: 1
- Black pepper: ½ tsp
- Lemon juice: 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.
- Start Soup Base:
- While chickpeas roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Garlic and Chicken:
- Stir in garlic and cook for 1 minute until fragrant. Add chicken pieces and cook, stirring, for 2–3 minutes until lightly seared.
- Add Broth and Vegetables:
- 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 8–10 minutes until tender and chicken is cooked through.
- Finish Soup:
- Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and top generously with crispy chickpeas.
Pin 
Making this soup together last winter meant everyone could help with chopping and roasting the chickpeas. We laughed over who made the crispiest batch, and it really brought us together around the dinner table.
Required Tools
Large pot, baking sheet, chefs knife, cutting board, wooden spoon
Allergen Information
Contains legumes (chickpeas). Double-check all packaged ingredients (especially broth) for allergens such as gluten or soy.
Nutritional Information
Per serving: 325 calories, 11 g total fat, 29 g carbohydrates, 26 g protein
Pin This chicken kale soup is easy, nourishing, and perfect for weeknight meals. Roasted chickpeas make it truly special and satisfying.
Recipe Questions & Answers
- → How do I achieve crispy chickpeas?
Toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Roast at 400°F for 25-30 minutes, shaking halfway until golden and crunchy.
- → Can I use kale substitutes in this dish?
Yes, sturdy greens like Swiss chard or collard greens work well, providing similar texture and nutrients when added near the end of cooking.
- → What cut of chicken works best here?
Boneless, skinless chicken breast or thighs cut into bite-sized pieces cook quickly and remain tender in the simmered broth.
- → Is it possible to make this dish vegetarian?
Omit chicken and use vegetable broth, adding white beans for protein to maintain heartiness without meat.
- → What herbs enhance the flavor of this soup?
Dried thyme and oregano add earthy depth, while a bay leaf infuses subtle aromatic notes during simmering.