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Kale, Chickpea and Chicken Soup with Rosemary Croutons

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

5 from 2 reviews

Chicken, Kale and Chickpea Soup with Rosemary Croutons– a delicious hearty meal, perfect for cold winter nights!

Ingredients

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

Keywords: kale chickpea soup, chicken soup with kale, chicken soup with chickpeas and kale

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