# 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 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
# Steps to follow:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towel. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on baking sheet and roast 25–30 minutes, shaking halfway, until golden and crisp. Set aside.
02 - Heat olive oil in large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until softened.
03 - Stir in thyme, oregano, and optional red pepper flakes; cook 1 minute to release aromas.
04 - Add chicken, chicken broth, bay leaf, salt, and pepper. Bring to boil, reduce heat to simmer, cover, and cook 15–20 minutes until chicken is cooked through.
05 - Remove chicken from pot, shred with two forks, then return to pot.
06 - Stir in chopped kale and simmer 3–4 minutes until wilted. Add lemon juice.
07 - Adjust seasoning if needed and remove bay leaf. Ladle soup into bowls and top with crispy chickpeas immediately before serving.
