Onion, Kale, Chickpea & Chicken Soup


Image: Cookinglightmagazine.com

Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills.  You can leave the thyme sprigs in the broth (just ladle around them) so they’ll keep releasing herbaceous goodness into any leftovers.


1 tablespoon olive oil

1 cup pre-chopped onion

½ cup diagonally cut carrot

½ teaspoon crushed red pepper

3/8 teaspoon kosher salt

3 garlic cloves, crushed

2 thyme sprigs

4 cups unsalted chicken stock

1 (15-ounce) can unsalted chickpeas, rinsed and drained

2 cups chopped Lacinato kale

4 ounces shredded skinless, boneless rotisserie chicken thigh

4 ounces shredded skinless, boneless rotisserie chicken breast

1 teaspoon lower-sodium soy sauce


Heat a large saucepan over medium-high heat.  Add oil; swirl to coat.  Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally.  Add stock and chickpeas to pan; bring to a boil.

Add kale and chicken to pan; reduce heat, and cook 5 minutes.  Stir in soy sauce; discard thyme sprigs.


Recipe from Hannah Klinger



This entry was posted in Remarkable Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *