Winter Warmer: Chicken, Chickpea & Sweet Potato Soup

As the weather cools down, there's nothing better than a nourishing bowl of homemade soup. Packed with lean protein, fibre-rich chickpeas and plenty of colourful vegetables, this hearty recipe is perfect for supporting energy levels, keeping you satisfied, and helping you hit your daily nutrition goals. Make a big batch on Sunday and enjoy easy, healthy lunches throughout the week.

Serves: 6–8

Ingredients

• 2 chicken breasts, diced

• 1 can (400g) chickpeas, drained and rinsed

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 medium sweet potato, peeled and diced

• 3 cups kale, roughly chopped

• 3 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp ground cumin

• 1 bay leaf

• 1.5 litres chicken stock

• Juice of ½ lemon

• Salt and pepper to taste

Optional flavour boosters

• 1 tbsp tomato paste

• Parmesan rind (add while simmering)

• Fresh parsley for serving

• Chilli flakes if you like a little heat

  
  

Method

1. Heat the olive oil in a large soup pot over medium heat.

2. Add the onion, carrot and celery. Cook for 5–7 minutes until softened.

3. Stir in the garlic, paprika, thyme, cumin and tomato paste (if using). Cook for 1 minute until fragrant.

4. Add the chicken and cook for 2–3 minutes, stirring occasionally.

5. Add the sweet potato, chickpeas, bay leaf and chicken stock.

6. Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes until the sweet potato is tender and the chicken is cooked through.

7. Stir in the kale and cook for another 3–5 minutes until wilted.

8. Remove the bay leaf (and Parmesan rind if used).

9. Add the lemon juice and season generously with salt and pepper.

To serve

Top with:

• Fresh parsley

• Cracked black pepper

• A little grated Parmesan

• Crusty wholegrain bread on the side