# What You'll Need:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts (approximately 12 oz), cut into bite-sized pieces
02 - 6 cups low-sodium chicken broth
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 5 oz kale, stems removed and leaves chopped
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon smoked paprika
12 - Salt and black pepper, to taste
13 - Juice of 1/2 lemon
→ Crispy Chickpeas
14 - 1 can (14 oz) chickpeas, drained, rinsed, and patted dry
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon sea salt
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. In a bowl, toss chickpeas with olive oil, cumin, paprika, and sea salt. Spread evenly on the tray and roast for 25 to 30 minutes, shaking halfway through, until golden and crisp. Set aside.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, dried thyme, oregano, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add chicken pieces to the pot and cook for 3 to 4 minutes, lightly browning without fully cooking through.
05 - Pour in chicken broth, bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes.
06 - Stir in chopped kale and simmer uncovered for 5 minutes until kale is wilted and chicken is fully cooked.
07 - Add lemon juice and adjust salt and pepper to taste. Ladle the soup into bowls and top each serving with crispy chickpeas.
