Rating: 5 stars
5 Ratings
  • 5 star values: 5
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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.

Adam Hickman
Recipe by Cooking Light October 2015

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

264 calories; fat 8.4g; saturated fat 1.6g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 23g; fiber 5g; cholesterol 62mg; iron 2mg; sodium 649mg; calcium 118mg.
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