Chickpea and Kale Chicken Soup

Maggie’s chicken soup recipe

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1“ chunks
• 1 bunch kale, stems removed
• 2 14oz cans of chickpeas, rinsed
• 1 14oz can full-fat coconut milk
• 4 cups chicken stock
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tbsp grated ginger
• 3 tbsp olive oil
• 2 tbsp turmeric
• 1 tbsp cumin
• 2 tsp coriander
• 2 tsp red pepper flakes
• Salt and pepper, to taste

Directions

1. Heat up half of the oil in a dutch oven over medium-high heat. Season chicken with salt and pepper and brown on both sides, about 4 minutes per side. Remove and set chicken aside, leaving fond in the pot.
2. Add remaining olive oil, followed by onion. Scrape with wooden spoon to mix fond into onions. Cook onions until soft, about 2 minutes, then add garlic and ginger. Cook until fragrant, about 1 minute.
3. Add chickpeas, spices, salt, and pepper, and stir. Cook for about 4 minutes, then deglaze by adding 1/2 cup chicken stock and scraping bottom of pot. Add the remaining stock and coconut milk, stirring to combine.
4. Add chicken back to the pot and stir. Taste test, and add more spices if desired.
5. Bring soup to boil, then drop to a simmer and add kale. Let simmer, covered, for at least 20 minutes.