Chickpea, kale and lemon chicken soup recipe

15 mins


  • 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 (5oz) kale, shredded

  • 2 x 400g tins chickpeas, drained and rinsed

  • crusty bread, to serve

  • 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.

    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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