It went from fall to winter in about 2.2 second. No snow, not too cold of temps to 6+ inches of snow and a high of 0. This weather calls for soup. But not just any old boring soup. A nice spicy homemade chicken soup with kale and chickpeas.
This calls for A LOT of hot sauce and Scott still added more. But it had my tastebuds firing. I liked the hint of spice, it was a kicked up version of traditional chicken soup.
Spicy Chicken Soup with Chickpeas and Kale
Prep Time: 10 minutes
Cook Time: 40 Minutes
Keywords: entree chicken
6056475Ingredients (Serves 4)
- 1-2 lbs chicken thighs
- 2 tbsp vegetable or canola oil
- 1 onion, finely diced
- Salt/Pepper
- 2 15 ounce cans diced tomatoes, with juice
- 2 15 ounce cans chickpeas, with juice
- 4 cups kale
- 1-2 tbsp hot sauce
- 1 cup chicken broth
Instructions
Add the oil to a large dutch oven and heat over medium high heat. Season the chicken and place it skin side down and cook 5-7 minutes per side (you may need to do this in 2 batches, remove from pan and set on a plate).
In the same dutch oven, reduce heat to medium and add onion. Cook about 5 minutes, or until softened. Pour in the tomatoes, chickpeas, chicken broth, and hot sauce. Scraping up all the browned bits from the bottom of the pan.
Add the kale in and stir to combine. Place the chicken back in the dutch oven and simmer for 25-30 minutes.
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