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Chicken, Collard and Chickpea Soup

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Total time: 25 minutes

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Serves 4

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5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 tb - Oil, olive

200g - Chicken, breast, skinless, boneless, meat only, raw

2 cup - Collards, raw, coarsely chopped

1 pc - Small onion, finely chopped

2 tb - Buckwheat flour, whole-groat

¼ tsp - Salt, table

¼ tsp - Spices, garlic powder

¼ tsp - Pepper, black

1 ½ cup - Water

½ cup - Cream, half and half, fat free

1 ½ cup - Chickpeas mature seeds, canned, drained, rinsed in tap water


Cooking pot with lid, Chopping board, Knife


1. Heat oil in a cooking pot over medium heat. Add onion and sauté until caramelized.

2. Add the chicken and sauté for 6-8 mins. Add the collards and sauté for another 2 mins.

3. Stir in flour, salt, garlic powder and pepper until blended.

4. Gradually pour in the water and half and half. Bring the mixture to a boil, stirring constantly.

5. Cook until the mixture slightly thickened, about 3-5 mins.

6. Add the chickpeas and simmer for 2 mins.

7. Remove from the heat, ladle into the serving bowls and serve.


1 serving = about 251g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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