Chicken, Chickpea, Kale and Spinach Soup

by Sue Taggart

Besides being an excellent vegan and gluten-free source of protein and fiber, Garbonzo Beans—also known as chickpeas—contain exceptional levels of iron, vitamin B-6 and magnesium. A one-cup serving of raw chickpeas provides 50% of daily potassium needs, 2% vitamin A, 21% calcium, 13% vitamin C, 69% iron, 2% sodium, 55% vitamin B-6 and 57% magnesium. Additionally, they contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium. So, we decided to feature them in a really healthy and delicious chicken soup packed with dark leafy greens, that’s super easy to make.

Makes 12-16 servings


16 cups – low-sodium chicken broth (or better still homemade chicken broth)

1½ lbs – (2) boneless skinless chicken breasts cut into bite size pieces

1 – medium yellow onion coarsely chopped

1 cup – cooked, chopped kale

1 x 10oz – pack of frozen chopped spinach, thawed squeezed to remove excess liquid

3 – medium potatoes, peeled and chopped into ½” dice

2 x 15oz – cans of chickpeas drained

1tsp – dried tarragon

1tsp – fresh ground black pepper

1tsp – sea salt

Reserve 2 cups of chicken stock and the chickpeas.

Put all the other ingredients into a large soup saucepan and bring to a boil. Lower the heat and simmer for 30 minutes until potatoes are soft and the chicken pieces are cooked through. Puree one can of chickpeas with the reserved chicken stock, add this and the other can of chickpeas to the soup and simmer for a further 10 minutes. Add more seasoning if necessary.

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