# Components:
→ 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 oz) 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
# Method:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a 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 soup pot over medium heat. Add diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in dried thyme, oregano, and optional crushed red pepper flakes. Cook for 1 minute to release aromas.
04 - Add chicken breasts or thighs, low-sodium chicken broth, bay leaf, salt, and freshly ground black pepper. Bring to a boil, then lower heat and simmer covered for 15 to 20 minutes until chicken is cooked through.
05 - Remove chicken from pot, shred with two forks, then return shredded chicken to the soup.
06 - Stir in chopped kale and simmer for an additional 3 to 4 minutes until kale wilts. Add juice of half a lemon.
07 - Taste and adjust seasoning as needed. Remove bay leaf. Serve soup in bowls and top with crispy chickpeas immediately before serving.
