Chicken Kale Soup Recipe
This chicken kale soup with chickpeas is comforting and delicious! It's topped with a crispy rosemary garlic crouton.
How to Make the Best Chicken Kale Soup
There’s something deeply comforting about a bowl of chicken soup, and this version takes it up a notch with hearty kale, protein-packed chickpeas, and the most incredible rosemary garlic croutons. It’s the kind of soup that warms you from the inside out on a chilly evening.
What makes this chicken kale soup special is the balance of flavors—the aromatic rosemary and garlic infuse the broth, while the tender shredded chicken thighs add richness. The chickpeas provide a satisfying heartiness, and the kale brings a slight earthiness along with a boost of nutrients. A squeeze of fresh lemon at the end brightens everything up perfectly.
Don’t skip the rosemary croutons! Made with crusty sourdough bread, they add a delightful crunch that contrasts beautifully with the silky broth. Float them on top of your soup and watch them soak up all those delicious flavors while still maintaining their crispy edges.
Chicken Kale Soup
This chicken kale soup with chickpeas is comforting and delicious! It's topped with a crispy rosemary garlic crouton.
Ingredients
Soup
Rosemary Croutons
Instructions
Soup
- Preheat oven to 375F for the Rosemary Croutons.
- In a heavy bottom pot like a dutch oven, sauté onion in olive oil over medium-high heat until tender, stirring occasionally for about 5 minutes. Add garlic and rosemary. Sauté for 2 minutes.
- Add chicken stock, bay leaves, soy sauce, salt, pepper, chili flakes and whole chicken thighs. Bring to a boil. Cover and simmer on low heat for about 15 minutes.
- Turn the soup to low while you remove the chicken thighs from the hot broth and shred into bite-size pieces.
- Add chickpeas and chopped kale. Bring soup to a simmer for 5-10 minutes until kale is softened.
- Add a light squeeze of lemon. Taste for salt.
Rosemary Croutons
- Cube the sourdough bread into bite-sized pieces.
- Toss the bread cubes with olive oil, minced garlic, and chopped rosemary.
- Spread on a baking sheet and bake at 375F until golden and crispy, about 10-12 minutes.
- Serve soup topped with rosemary croutons and a sprinkle of pecorino or parmesan.
Notes
- You can use chicken breasts instead of thighs, but thighs stay more tender and flavorful.
- For a vegetarian version, omit the chicken and use vegetable broth with extra chickpeas.
- Sourdough bread works best for the croutons—the slight sourness pairs wonderfully with the savory soup.
