How can I make the chickpeas crispy?

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

What is the best way to shred the chicken?

After cooking, use two forks to pull the chicken apart into tender, bite-sized pieces for easy mixing into the soup.

Yes, sturdy greens like spinach or Swiss chard can be used, but kale offers the best texture and flavor retention during simmering.

Dried thyme and oregano add earthy, aromatic notes that complement the chicken and vegetables for a balanced taste.

Yes, the soup can be made in advance and stored refrigerated. Roast the chickpeas fresh before serving to keep them crunchy.

A nourishing, hearty soup featuring tender chicken, vibrant kale, and crunchy spiced chickpeas — the perfect healthy comfort food twist.

This recipe has become a family favorite, especially on chilly evenings when comfort food is just what we need.

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

Prepare Chickpeas:: 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.
Sauté Vegetables:: Meanwhile heat olive oil in a large pot over medium heat. Add onion garlic carrots and celery. Sauté for 5–6 minutes until softened.
Add Herbs:: Stir in thyme oregano and if using red pepper flakes cook for 1 minute.
Cook Chicken:: 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.
Shred Chicken:: Remove chicken shred with two forks and return to the pot.
Add Kale:: Stir in chopped kale and simmer for 3–4 minutes until wilted. Add lemon juice.
Finish and Serve:: Taste and adjust seasoning if needed. Remove bay leaf. Ladle soup into bowls and top with crispy chickpeas just before serving.

This soup brings our family together around the dinner table especially during colder months when a warm meal is appreciated most.

Per serving this soup contains approximately 350 calories 12 g total fat 27 g carbohydrates and 32 g protein providing a balanced nutritious meal.

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Try adding diced potatoes or cooked quinoa for extra heartiness or toss kale with other leafy greens for a different flavor.

This delicious chicken kale soup with crispy chickpeas combines comforting flavors and textures for a wholesome meal any day of the week.

→ How can I make the chickpeas crispy?: Dry the chickpeas thoroughly, coat with olive oil and spices, then roast at 400°F for 25–30 minutes, shaking occasionally for even crispness.
→ What is the best way to shred the chicken?: After cooking, use two forks to pull the chicken apart into tender, bite-sized pieces for easy mixing into the soup.
→ Can kale be substituted with other greens?: Yes, sturdy greens like spinach or Swiss chard can be used, but kale offers the best texture and flavor retention during simmering.
→ How do the herbs impact the flavor?: Dried thyme and oregano add earthy, aromatic notes that complement the chicken and vegetables for a balanced taste.
→ Is it possible to prepare this ahead of time?: Yes, the soup can be made in advance and stored refrigerated. Roast the chickpeas fresh before serving to keep them crunchy.