I’ve been cooped up in our house trying to kick a cold all week. I hate it when a cold sneaks up on you when you least expect it. It doesn’t happen too often, but it sure does suck the life out of you.  That is why I am thankful for this here soup – it has revived and nourished me. Hopefully I’ll be at least 75% by the time Mark’s family gets into town from California this week. In the meantime, I’ll tend to my raw, sniffle-y nose and bowl of soup.

A big pot of broth cooked with a handful of garlic cloves, chickpeas, kale and chicken, makes up this soup. I also added a nice big pinch of red chili flakes, to bring out some heat. For the kale, I added a TON of it, but it’s because I love kale, and love it in my soups. Mark said it had a “green” taste, but that’s why I like it. If you’re not in love with kale, then scale the amount down. No biggie.

Now I think it’s time for me to snuggle up to this fluffy guy. He always makes me feel better.

Chickpea & Kale Chicken Soup Recipe

4 cups of chicken broth

4 cups of water

2 chicken breasts

8 garlic cloves, chopped finely

2 cans of cooked chickpeas, drained and rinsed

3 cups chopped kale (big ribs and stems removed)

1/2 teaspoon red chili flakes

1 teaspoon of salt, or more to taste

*optional – 1 cup cooked rice or cooked orzo pasta

Bring a large soup over a medium-high heat. Add broth, water, garlic, red chili flakes and chicken. Boil chicken until it easily falls apart with a fork (about 30-40 minutes). Reduce heat to a medium-low and add chickpeas, kale, and salt to taste. Cook kale for 15 minutes, or until tender.

Add more salt, broth/water, if needed. Add cooked rice or orzo if using it.