# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1 pound boneless, skinless chicken breasts or thighs
10 - 6 cups low-sodium chicken broth
11 - 4 cups kale, ribs removed and chopped
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1/2 lemon
→ Crispy Chickpeas
15 - 1 can (15 oz) chickpeas, drained and rinsed
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon garlic powder
19 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towel. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on baking sheet and roast for 25 to 30 minutes, shaking halfway through, until golden and crisp. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Cook for 5 to 6 minutes until softened.
03 - Incorporate dried thyme, oregano, and if desired, crushed red pepper flakes. Sauté for 1 minute to release aromas.
04 - Add chicken, low-sodium broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 to 20 minutes until chicken is fully cooked.
05 - Remove chicken from pot and shred using two forks. Return shredded meat to the pot.
06 - Stir in chopped kale and simmer for 3 to 4 minutes until wilted. Mix in lemon juice. Adjust seasoning as needed and remove bay leaf.
07 - Ladle soup into bowls and garnish with crispy chickpeas just before serving.
