Can I substitute kale with other greens?

Yes, spinach or Swiss chard can be used as alternatives to kale for a milder flavor and similar nutrition.

How do I make the chickpeas crispy?

Dry the chickpeas thoroughly, toss with oil and spices, then roast at 400°F for 25–30 minutes, shaking halfway for even crispness.

Omit the chicken and add extra beans or tofu to maintain protein and texture in the soup.

A combination of smoked paprika, thyme, cumin, and garlic provides a warm, smoky, and aromatic profile.

Yes, it tastes even better after resting; store in the refrigerator and reheat gently before serving.

A nourishing, high-fiber soup featuring tender chicken, vibrant kale, and crunchy roasted chickpeas for a healthy, comforting meal.

This chicken kale soup quickly became a family favorite because of its hearty flavors and simple preparation.

For the Soup: 2 tablespoons olive oil, 1 medium onion finely chopped, 2 carrots sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 pound (450 g) boneless skinless chicken breast or thighs, 8 cups (2 liters) low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 bunch kale (about 6 cups) stems removed and leaves chopped, 1 (15-ounce/425 g) can cannellini beans drained and rinsed, Salt and freshly ground black pepper to taste
For the Crispy Chickpeas: 1 (15-ounce/425 g) can chickpeas drained and rinsed, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt

Preheat Oven:: Preheat oven to 400°F (200°C).
Prepare Chickpeas:: Pat chickpeas dry with a clean towel. Toss with 1 tablespoon olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 30 minutes shaking halfway until crisp and golden. Set aside.
Sauté Vegetables:: In a large pot heat 2 tablespoons olive oil 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 chicken broth bay leaf thyme smoked paprika and a pinch of salt and pepper. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is cooked through.
Shred Chicken:: Remove chicken to a plate shred with two forks. Return shredded chicken to the pot.
Add Kale and Beans:: Stir in kale and cannellini beans. Simmer for 8 10 minutes until kale is tender. Adjust seasoning with salt and pepper.
Serve:: Ladle soup into bowls and top each serving with crispy chickpeas.

This recipe always brings my family together especially on chilly evenings when we crave something warm and nourishing.

Large soup pot Baking sheet Chefs knife Cutting board Wooden spoon Tongs or two forks

Contains legumes (chickpeas beans) No common allergens such as gluten dairy eggs or nuts Always check labels on canned goods and broth for allergens

Calories 380 Total Fat 10 g Carbohydrates 36 g Protein 33 g per serving

This healthy and flavorful soup is perfect as a weeknight dinner or meal prep option.

→ Can I substitute kale with other greens?: Yes, spinach or Swiss chard can be used as alternatives to kale for a milder flavor and similar nutrition.
→ How do I make the chickpeas crispy?: Dry the chickpeas thoroughly, toss with oil and spices, then roast at 400°F for 25–30 minutes, shaking halfway for even crispness.
→ Is it possible to make this dish vegetarian?: Omit the chicken and add extra beans or tofu to maintain protein and texture in the soup.
→ What spices enhance the soup's flavor?: A combination of smoked paprika, thyme, cumin, and garlic provides a warm, smoky, and aromatic profile.
→ Can I prepare this soup ahead of time?: Yes, it tastes even better after resting; store in the refrigerator and reheat gently before serving.