# What You Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, 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 breast or thighs
10 - 6 cups low-sodium chicken broth
11 - 1 large bunch kale, stems removed, chopped (about 6 cups)
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper
14 - Juice of 1/2 lemon
→ Crispy Chickpeas
15 - 1 can (15 ounces) chickpeas, drained and rinsed
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon ground cumin
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
# How To Make:
01 - Preheat oven to 400°F. Pat chickpeas dry, toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy. Set aside.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
03 - Stir in garlic, thyme, oregano, and crushed red pepper flakes if using; cook for 1 minute until fragrant.
04 - Place chicken in the pot and pour in chicken broth. Bring to a simmer, cover, and cook until chicken is cooked through, approximately 18–20 minutes.
05 - Remove chicken from pot, shred with two forks, then return to the pot.
06 - Add chopped kale and simmer for 3–4 minutes until wilted. Season with salt, black pepper, and lemon juice.
07 - Ladle into bowls and top generously with crispy chickpeas. Serve immediately.
