Categories: Fun RecipesLunchesMini Rice Cooker RecipesSoups

Creamy Kale and Chickpea Chicken Soup for One

I recently made slow-cooker Zuppa Toscana for my family. It was absolutely delicious and flavorful and cozy. But after all my cooking, I was left with a bunch of kale that I didn’t quite know what to do with.

I’m not a fan of eating raw kale as part of a salad. The texture and bitterness is a bit much for me. But I do enjoy kale when it’s cooked in a soup. I loved the Zuppa so much that I figured I’d try to scale it down and make a mini version in my DASH rice cooker*.

I Made It My Own

In my attempt to make Zuppa Toscana, I ran into a few more problems. I didn’t have any sausage available, and chopping potatoes sounded like a lot of work. In the end, I made a few substitutions.

Instead of sausage, I had canned chicken. Instead of potatoes, I used canned chickpeas. The result? A beautiful zesty and creamy kale and chickpea chicken soup that’s perfect for lunch.

I use ingredients that have all been pre-cooked, so it’s easy to toss everything into the cooker and let things heat up. If you don’t have a cooker, feel free to mix it together in a small pot on the stove or even heat it up in the microwave.

Creamy Kale and Chickpea Chicken Soup for One

This recipe can be made on the stove or in a DASH mini rice cooker. It's high in fiber and protein to keep you full. It's a cozy and flavorful soup for lunch.

Course Soup

Cuisine American

Keyword Chickpea, Kale, Kale and Chickpea Soup

Prep Time 5

Cook Time 13

Servings 1

Calories 420kcal

Ingredients

2.8 Grams Minced Garlic (1 Teaspoon)
13 Grams Onion, Diced (1/4 Cup)
85 Grams Chicken, Cooked (1/2 of a 7 Ounce Can)
82 Grams Chickpeas, Drained and Rinsed (1/2 Cup)
381 Grams Chicken Broth (1 1/2 Cups)
10.8 Grams Heavy Cream (2 Tablespoons)
67 Grams Kale (1 Cup)
0.2 Grams Pepper (1/8 Teaspoon or To Taste)
0.2 Grams Red Chili Pepper Flakes (1/8 Teaspoon or To Taste)

Instructions

Place the garlic, onions, chicken, chickpeas, and chicken broth in the Dash mini cooker and set to cook for 10 minutes.
Add the heavy cream and the kale and stir. Cook for another 5 minutes.
Transfer soup to a bowl and enjoy!

Notes

If the onions are a little too crunchy for your taste, feel free to soften them for a few minutes along with the garlic prior to adding the chicken and chickpeas.

The DASH mini cooker cooks hot! The soup may come to a boil. Be sure to let the soup cool adequately before eating.

Did You Try It?

I love kale and chickpea chicken soup, especially whenever the weather gets chilly. The zesty flavor perks me right up every time and the chickpeas keep me full for hours. But what do you think about this recipe? If you have suggestions for improvement, leave them in the comment section below. If you loved this recipe, don’t forget to leave a star rating to help me out.

*I am am Amazon associate, so I do earn some money for affiliate links. However, I only recommend products I use and enjoy – and I just can’t get enough of my little DASH appliances. I am not associated with DASH in any way.

Jennibee