Photo: Jennifer Causey; Styling: Missie Neville Crawford
Serves 4 (serving size: about 1 1/2 cups)

Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they'll keep releasing herbaceous goodness into any leftovers.

How to Make It

Heat 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.

Ratings & Reviews


October 25, 2015
This was quick and easy to put together. Very flavorful and filling. Will keep in the cold weather rotation.

More deliciousness

January 09, 2017
My family loved this when I made it, using the straight recipe but more broth. The second time I made it, I added 2 tsp of Trader Joe's umami paste while the onions, garlic & carrots cooked ... then stirred in 2 Tbs of Trader Joe's Roasted Garlic & Onion Jam along with the soy sauce at the end. Talk about wow flavor for almost no additional calories!

Easy, Tasty, Healthy

September 30, 2016
Really tasty, easy to make soup that is incredibly healthy. My regular store didn't carry Lacinato kale but easily found at Whole Foods. No adjustments made to recipe.

Very Flavorful and So Easy!

August 08, 2016
This surpassed my expectations.  I couldn't believe all the flavor it had.  It was a perfect blend of fresh, clean, hearty, filling, and tasty!  I eyeballed the red pepper and think I went a little heavy on it, but I think I'll do it again next time.