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Chickpea, kale and lemon chicken soup recipe

39 ratings

A totally tasty twist on an old classic. Nutritious kale and chickpeas add exciting flavours and textures to this chicken soup, which can be whipped up in no time. See method

Serves 4 - 6
15 mins
276 calories / serving
Healthy

Ingredients

2 tbsp rapeseed or olive oil
2 garlic cloves, sliced
500g (1lb) skinless boneless chicken thighs, sliced
500ml (17fl oz) chicken stock
1 lemon, zested and juiced
150g kale, shredded
2 x 400g tins chickpeas, drained and rinsed
crusty bread, to serve

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1160kj
276kcal 14%
Fat
15g 21%
Saturates
3g 16%
Sugars
1g 1%
Salt
1.6g 27%

of the reference intake
Carbohydrate 14.3g Protein 22.1g Fibre 3.7g

Method

Heat the oil in a large saucepan over a low heat. Add the garlic and gently fry until fragrant.
Add the chicken, stock and 500ml (17fl oz) of water. Season well and scatter over the lemon zest. Bring to the boil, then reduce the heat and simmer for 10-12 minutes. Add the kale and chickpeas, and then simmer for 2-3 minutes. Stir in the lemon juice to taste and serve with crusty bread, if you like.

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