Prepare to revolutionize your meal planning with a soup that's not just a dish, but a culinary adventure! Our Kale Chickpea and Chicken Soup with Rosemary Croutons is the perfect blend of hearty nutrition and gourmet flavor that will make your taste buds dance and your body thank you. Packed with protein, greens, and a crispy rosemary crouton topping that'll have everyone asking for seconds, this recipe is about to become your new weeknight hero.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups kale, chopped
- 1 can chickpeas, drained
- 1 cup cooked chicken, shredded
- Salt and pepper to taste
- 1 cup croutons
- 1 tablespoon fresh rosemary, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the chicken broth and bring the mixture to a gentle boil. This will take about 5 minutes.
- Once boiling, add the chopped kale to the pot. Stir well and let it simmer for about 5 minutes, or until the kale is tender.
- Next, add the drained chickpeas and shredded cooked chicken to the pot. Stir everything together and let it simmer for another 10 minutes to allow the flavors to meld.
- Season the soup with salt and pepper to taste. Stir well and remove the pot from heat.
- While the soup is simmering, prepare the rosemary croutons. Preheat your oven to 375°F (190°C).
- Spread the croutons on a baking sheet and drizzle them lightly with olive oil. Sprinkle the chopped fresh rosemary over the croutons, tossing to ensure they are evenly coated.
- Place the baking sheet in the preheated oven and bake the croutons for about 10-12 minutes, or until they are golden brown and crispy, tossing halfway through for even cooking.
- Once the croutons are ready, remove them from the oven and let them cool slightly.
- To serve, ladle the kale, chickpea, and chicken soup into bowls and top each serving with a generous handful of rosemary croutons.
- Enjoy your delicious Kale Chickpea and Chicken Soup with Rosemary Croutons!
Tips
- Use fresh kale for the best texture and nutrition - remove the tough stems before chopping.
- For extra flavor, consider using homemade chicken broth or adding a splash of white wine while sautéing the onions.
- Make sure to use pre-cooked chicken that's been shredded or diced for even distribution in the soup.
- Toast your rosemary croutons just until golden to maintain a perfect crispy texture.
- If you want to make this soup ahead, it keeps well in the refrigerator for 3-4 days and often tastes even better the next day.
- Feel free to adjust the consistency by adding more broth if you prefer a thinner soup.
- For a vegetarian version, swap chicken broth and chicken for vegetable broth and extra chickpeas or tofu.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 50mg
