# 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 ground black pepper
09 - 1 teaspoon salt, or to taste
10 - 6 cups low-sodium chicken broth
11 - 2 boneless, skinless chicken breasts (approximately 14 oz)
12 - 4 cups chopped kale, stems removed
13 - 1 tablespoon lemon juice
→ Crispy Chickpeas
14 - 1 (15-ounce) can chickpeas, drained and rinsed
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon salt
# Steps:
01 - Preheat the oven to 425°F (220°C).
02 - Pat chickpeas dry using paper towels, then toss them with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a baking sheet in a single layer.
03 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Remove and set aside.
04 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
05 - Add minced garlic, dried thyme, oregano, black pepper, and salt. Cook for 1 minute until fragrant.
06 - Pour in chicken broth and add chicken breasts. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 18 minutes until chicken is fully cooked.
07 - Remove chicken breasts from the pot, shred with two forks, and return to the pot.
08 - Stir in chopped kale and simmer for 5 minutes until kale is wilted and tender.
09 - Add lemon juice, taste, and adjust seasonings as needed.
10 - Ladle soup into bowls and top with a generous amount of roasted crispy chickpeas.
