# What You 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 chopped kale, ribs removed
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1/2 lemon
→ Crispy Chickpeas
15 - 1 (15-ounce) can 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:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on baking sheet and roast for 25 to 30 minutes, shaking pan 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. Sauté for 5 to 6 minutes until softened.
03 - Stir in dried thyme, dried oregano, and crushed red pepper flakes if using. Cook for 1 minute to release aromas.
04 - Add chicken pieces, chicken broth, and bay leaf to the pot. Season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes until chicken is fully cooked.
05 - Remove chicken from pot, shred using two forks, then return shredded meat to the pot.
06 - Add chopped kale to the pot. Simmer for 3 to 4 minutes until kale is wilted. Stir in fresh lemon juice.
07 - Adjust seasoning to taste. Remove bay leaf. Ladle soup into bowls and garnish with crispy chickpeas immediately before serving.
