This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.



Ingredient Checklist


Instructions Checklist
  • In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.


Reviews (1)

72 Ratings
  • 5 star values: 19
  • 4 star values: 21
  • 3 star values: 20
  • 2 star values: 10
  • 1 star values: 2
Rating: Unrated
Great soup - I love all of the homemade chicken soups from this issue. I make the chicken and stock like the recipe says (adding 1 1/2 tsp. salt to the water), and make the soup as written except I substitute baby spinach for the kale and cannellini beans for the chickpeas. I only add the spinach at the last minute, and I cook the pasta separately and add it individually to bowls. I also keep the chicken separate and add it to the bowls as we eat it, so the whole batch doesn't get overcooked.