# What You’ll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and 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 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper, or to taste
15 - Juice of 1/2 lemon
→ Crispy Chickpeas
16 - 1 (15 oz) can chickpeas, drained and rinsed
17 - 1 tablespoon olive oil
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon ground cumin
20 - 1/2 teaspoon garlic powder
21 - 1/4 teaspoon salt
# How To Make:
01 - Preheat oven to 425°F. Pat chickpeas dry with a paper towel.
02 - Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread evenly on a baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Set aside.
04 - Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onion for 3 minutes until translucent.
05 - Add garlic, carrots, celery, dried thyme, oregano, and crushed red pepper flakes. Cook, stirring occasionally, for 3 to 4 minutes.
06 - Add chicken breasts, chicken broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to simmer.
07 - Cover and simmer for 15 to 18 minutes until chicken is fully cooked.
08 - Remove chicken from pot, shred with two forks, and return to the pot. Discard bay leaf.
09 - Stir in chopped kale and simmer for 5 minutes until wilted.
10 - Add lemon juice and adjust seasoning to taste.
11 - Ladle soup into bowls and top each serving with crispy chickpeas just before serving.
