Chickpea, kale and lemon chicken soup recipe
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 to cook
- 276 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1160kJ 276.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 14.3gProtein 22.1gFibre 3.7g
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- 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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