Kale, Chickpea and Chicken Soup Recipe

August 18, 2014

Create this hearty meal for dinner after a long, cold day at work. Serve with rosemary-infused croutons on the side if you’re feeling extra peckish. Make sure to soak the dry beans overnight since this will allow them to expand and become more flavoursome when it’s finally time to eat.


1 cup dry beans (soaked overnight)

8 cups chicken stock

1 cup diced onion

4 cloves garlic

2 bay leaves

2 tablespoons fresh rosemary

2-4 cups chopped kale

1-2 cups cooked chicken (shredded)

1-1.5 tsp salt

Cracked pepper

Chile flakes

1/2 tsp soy sauce

2 links andouille sausage (sliced and browned)


  1. Start by sautéing the onion in two tablespoons of olive oil on a low-medium heat until tender. Bring to a boil before adding chicken stock, garbanzo and bay leaves.
  2. Simmer on a low heat until the beans are completely tender, which will usually take approximately 30 minutes.
  3. Now add the chicken, cooked sausage and chopped kale to the mixture, and simmer for 10 minutes before serving.

Image and Recipe via Feasting At Home

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said