top of page

Onion, Kale, Chickpea and Chicken Soup

Recipe from my

See original post here


  • 1 tablespoon olive oil

  • 1 cup prechopped onion

  • ½ cup diagonally cut carrot

  • ½ teaspoon crushed red pepper

  • .38 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


  • Step 1Heat 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.

Nutrition Facts

Per Serving: 264 calories; fat 8.4g; saturated fat 1.6g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 23g; fiber 5g; cholesterol 62mg; iron 2mg; sodium 649mg; calcium 118mg.

13 views0 comments

Recent Posts

See All


bottom of page