An unbelievably delicious recipe for  Chicken and Kale Soup with chickpeas, topped with toasty Rosemary Croutons, healing and comforting! 
A brothy healing soup - Kale, chickpea and chicken soup with a toasty rosemary crouton. Simple and delicious. | www.feastingathome.com
Last week a friend left me with mounds and mounds of kale. Like soldiers, we have been munching our way through it, in every imaginable way, determined not to let any go to waste. I feel as if my skin has taken on a greenish hue.
And with the leftover chicken from my last post, a beautiful marriage was formed– a simple recipe for  Chicken and Kale Soup with chickpeas, topped with crispy rosemary garlic “croutons”. Such a hearty delicious meal!
Kale, Chickpea and Chicken soup with a toasty rosemary crouton. Simple and delicious. #chickensoup #kale #chickpeasoup | www.feastingathome.com
One of the reasons I love roasting a whole chicken is that it provides an extra bonus meal the next day: soup!
This has become a highly anticipated tradition in our household. The leftover chicken is put into a pot and simmered with water, a few vegetables, and herbs to create a rich, flavorful stock. As you know, starting with good flavorful stock is one of the secrets to making a really good flavorful soup.
What a satisfying feeling. The not wasting, the re-purposing, the creating something out of, not much. If however, you are not into chickens, this could easily be made vegan,by substituting the chicken stock with a flavorful vegetable broth and leaving out the meat. Please, though, do not leave out the croutons. These are essential.

How to make Chicken and Kale Soup

Here we are adding dry chickpeas, which we have soaked- so do this first! One cup of these dried chickpeas, soaked overnight more than doubled in volume.
To make this soup, I made chicken stock from the leftover whole chicken from our whole roasted chicken. I simmered it in water with carrots, onion, celery, and fresh herbs for about two hours. You could also use store-bought stock. Then, I strained the stock, set it aside, and salvaged all the chicken meat off the carcass that I could—which ended up being about two cups.

In a heavy bottomed pot,  saute the onion, garlic and rosemary. Add the strained chicken stock, bay leaves, the soaked garbanzo beans and bring to a boil. Cover and simmer on low heat until beans are tender, about 30 minutes. Add the chicken and kale. Add salt, cracked pepper, soy sauce and a light squeeze of lemon. Taste for salt ( I ended up using  a total of 1 1/2 tsp kosher salt).

Tip: You could also add andouille sausage.

Browned andouille sausages give it an extra heartiness and spiciness. You can easily leave this out for a lighter version.

Rosemary Croutons

While the soup is simmering, make flavorful garlic rosemary sourdough croutons.

Brush a mixture of rosemary, garlic and olive oil  on both sides of very thinly sliced sourdough bread, and toast in the oven until crispy.

A brothy healing soup - Kale, chickpea and chicken soup with a toasty rosemary crouton. Simple and delicious. | www.feastingathome.com

Serving Suggestions and Storage

Serve the soup in bowls and top with the crispy rosemary croutons on top! The soup will keep up to 4 days in the fridge and can be frozen for up to 3 months.
Kale, Chickpea and Chicken soup with a toasty rosemary crouton. Simple and delicious. #chickensoup #kale #chickpeasoup | www.feastingathome.com
I hope you enjoy this Chicken and Kale Soup and please let us know what you think in the comments below!

More Chicken soups you’ll love!

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Kale, Chickpea and Chicken Soup with Rosemary Croutons | www.feastingathome.com

Chicken and Kale Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Description

Chicken and Kale Soup with chickpeas and crispy Rosemary Croutons- a delicious hearty meal, perfect for cold winter nights!


Ingredients

Units Scale

Soup:

  • 12 tablespoons olive oil
  • 1 cup diced onion
  • 4 cloves garlic
  • 2 tablespoons fresh rosemary
  • 2 bay leaves
  • 1 cup dry garbanzo beans–soaked overnight (or 1 can of garbanzo’s rinsed and strained.)
  • 8 cups flavorful chicken stock or veggie stock
  • 24 cups chopped kale
  • 12 cups cooked chicken -shredded or cut into bite sized pieces.
  • 11 1/2 tsp kosher salt and cracked pepper to taste
  • pinch chili flakes (optional) add if going vegan
  • squeeze of lemon
  • 1/2 tsp soy sauce
  • 2 links andouille sausage – sliced and browned (optional, but delicious!)

Rosemary Croutons:

  • 1/2 loaf Sourdough bread, sliced very thinly (sourdough bread is best for this recipe.. the “sourness” is actually really good with the soup)
  • 4 T olive oil
  • 2 Garlic cloves, finely minced
  • 1 T fresh rosemary leaves

Instructions

  1. Saute onion in 2 T olive oil on med heat until tender, about 5 minutes.
  2. Add garlic and rosemary. Saute 2 minutes.
  3. Add chicken stock, garbanzo beans and bay leaves, bring to a boil. Cover and simmer on low heat until beans are tender, about 30 minutes.
  4. Add chicken, cooked andouie sausage and chopped kale. Simmer 10 minutes.
  5. Add salt, cracked pepper, soy sauce and a light squeeze of lemon. Taste for salt ( I ended up using a total of 1 1/2 tsp kosher salt).

Remember, the rosemary croutons will add a lot of flavor and lovely texture!

Rosemary Croutons:

  1. Preheat oven to 375.
  2. In a small bowl mix the oil, garlic and rosemary.
  3. Brush on both sides of bread and stick on a baking sheet in oven until crisp and golden about 15-20 minutes.

Nutrition

  • Serving Size: 1 ¼ cup
  • Calories: 304
  • Sugar: 7.5 g
  • Sodium: 629 mg
  • Fat: 13.7 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 26.1 g
  • Fiber: 3.9 g
  • Protein: 20.4 g
  • Cholesterol: 35.9 mg

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Comments

  1. I done this delicious soup several times and never fails. It’s very simple to make and it’s healthy and heart warming. My family loves this soup so much.






  2. The photo of this soup got me even before reading the ingredients because a lot of my favorite ingredients were winking back at me. It was delicious and different. The rosemary croutons took this soup to the next level of yumminess with texture and added flavor. I’d never tasted andouille sausage and loved its spicy flavor giving the soup just the right amount of heat and meaty goodness. Thank you for a happy soup recipe!






  3. This was very tasty! My youngest, who is a rather picky eater especially when it comes to veggies, commented that she really liked the small green stuff in the soup 🙂 Yay for kale in delicious soup!
    Thank for sharing another delicious recipe with us.






  4. I made this for dinner this evening. We used vegetable stock and chopped turkey. We had garlic bread with it (no croutons). Delicious. We also used a more expensive brand of kale.

  5. Looks amazing! Do you think it would be just as flavoursome without the meats (I’m veggie)?

  6. I love, love, love this soup! The soy sauce and lemon adds so much flavor and the chile flakes should be mandatory. My new favorite soup…thank you.

  7. I am Brazilian, and grew up eating kale from our garden weekly, and I can say even without trying this recipe that’s delicious – kale in soups makes wonders, and with rosemary croutons? Oh my, I do have to try it.

  8. I saw this on Pinterest & just wanted to let you know that I made it for dinner tonight, it was absolutely delicious!!! You are so right that the croutons add the most wonderful flavour to the soup…my kitchen also smells fantastic right now!! Thank you 🙂

  9. Just finished a bowl for lunch! … which was intended for dinner when hubby arrived home, but I just couldn’t help myself! Pinned!! This is delicious….

  10. What a great combination! My boyfriend and I made this soup, but added curry powder and a few other spices to give it a bit of an Indian flair. It was delicious! Now one of my go-to soups.

  11. I pinned this recipe a while ago and finally got around to making it last night. I just wanted to say it was DELICIOUS – I made it for my boyfriend’s birthday and we LOVED it. Easy enough to make and really yummy – nice textures between the sausage, kale and chickpeas

    Lauren

  12. I improvised a little based on timing and what I had but it was delicious!! Looking forward to eating it with bread, pasta, etc. for the rest of the week!

  13. Yummy and Thank you!!! What a great soup, we LOVED it! Wouldn’t change a thing and will be making this one on a regular basis 🙂

  14. I am definitely going to have to try this! My husband and I are trying to incorporate more veggies into our diet. This looks like a great way to do that.

  15. My husband and I just made this tonight for a group of seven people with VERY hearty appetites. We doubled the recipe (tweaking just slightly according to preference on onions and seasonings) and it came out beautifully! The broth is rich and flavorful, and the rosemary croutons were so delicious we had to stop ourselves from munching on them while the soup finished. My extremely picky younger brother claimed it was one of the best meals he’d ever eaten, and my not-too-crazy-about-chickpeas husband practically licked his bowl clean. Thank you so much for the amazing recipe, it was DEFINITELY a success in our house!

  16. Gorgeous post. I love everything about this, from the recipe, itself, to the textural juxtaposition of crusty bread and savory, tender greens that I’m nearly experiencing just looking at these photos. Pinned and pining for a bowl right this minute.

  17. This is a lovely post. First, the steam coming off those bowls is awesome! And I love the little dried chickpeas, they can be so hard to find, even here in Los Angeles. And I wouldn’t dream of leaving off those gorgeous croutons…

  18. Beautiful! I love greens, but I have to admit that despite its trendiness kale is one I struggle to appreciate. I do love it in soup, however, and this dairy-free version is really appealing.

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